Black garlic changes everything about a roast chicken dinner. Fermented slowly until it turns soft, sticky, and almost balsamic-sweet, it mashes into a marinade that coats these thighs in a deep, savory glaze as they roast. If black garlic's your thing, our Baharat Roasted Chicken Thighs and Koji Marinated Grilled Chicken are worth a look too.
Ingredients
- 8 bone-in, skin-on chicken thighs
- 6 cloves black garlic, mashed into a paste
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Chopped parsley, for serving
Instructions
- In a bowl, whisk together the black garlic paste, soy sauce, rice vinegar, honey, olive oil, and smoked paprika.
- Pat the chicken thighs dry, season with salt and pepper, and toss with the marinade to coat.
- Cover and refrigerate for at least 30 minutes, or up to overnight.
- Preheat the oven to 425°F and arrange the thighs skin-side up on a rimmed baking sheet.
- Roast for 32-35 minutes, until the skin is deeply browned and the internal temperature reaches 165°F.
- Rest for 5 minutes, then scatter with parsley before serving.
Nutrition Facts (per serving)
| Calories | 390 |
| Total fat | 24g |
| Total carbohydrates | 8g |
| Dietary fiber | 0g |
| Protein | 34g |
| Sodium | 560mg |
Why This Is Good for Your Gut
Black garlic is fresh garlic fermented under controlled heat and humidity, a process that converts allicin into stable antioxidant compounds like S-allylcysteine while preserving fructans that act as a mild prebiotic fiber. Those fructans feed Bifidobacterium in the colon without the sharp aftertaste that raw garlic can bring.
Chicken thighs, but make them mysterious and a little sweet.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
