Soy Garlic Barbecue Chicken

Yo, this is how you make soy garlic barbecue chicken. Whoo! Say it.

Ah, ah, ah, ah, ah. Oh. Alright, so first and first, I’m gonna chop up a chicken thigh.

Why You’ll Love This

This is actually my go-to diet recipe, because I’ve been eating a lot of chicken, just because I’ve been trying to, you know, gain some muscle, so I’ve been trying to intake a lot more protein. For another excellent high-protein meal, try this flavorful baked salmon with garlic lemon.

Honestly, I hate chicken breasts. I feel like the punishment. I just make sure I cook some fire that I cook every day that I can enjoy. If you’re looking for other protein-rich and healthy options, try our easy healthy air-fried salmon recipe. And gain some muscle and lose some weight.

Ingredients

chicken thigh
For the sauce:
- six tablespoons of soy sauce
- four tablespoons of sugar
- three tablespoons of garlic
- three tablespoons of mirin
- half a cup of water
- One tablespoon of ginger
- One tablespoon of sesame oil
- half a tablespoon of oyster sauce
- a little bit of black pepper
oil

Instructions

I’m gonna chop up a chicken thigh.
Cut all the fat out.
Make the sauce.
Six tablespoons of soy sauce.
Four tablespoons of sugar.
Three tablespoons of garlic.
Three tablespoons of mirin.
Half a cup of water.
One tablespoon of ginger.
One tablespoon of sesame oil.
Half a tablespoon of oyster sauce.
A little bit of black pepper.
Mix that zone up.
Throw the chicken into the marinade.
Wrap this zone up.
Throw it in the fridge. Minimone 12 hours, okay?
12 hours later, high heat, splash oil.
Go about four minutes, one side.
Four minutes on the other side.
Give it a little flip.
Make sure you check on your chicken, so it doesn’t burn like that. For another delicious chicken recipe, consider our amazing air-fried garlic parmesan chicken wings.

Cooking Tips

As always, when I cut chicken thigh, I like to cut all the fat out.

If you cook it right away, the flavor is not gonna be all in it. You know, you wanna let it sit marinade for the soy garlic, chicken, tittlinga, mingle, mingle, you know what I mean?

I know it’s very tempting to flip, flip, flip, but you gotta let that y’all sit and let that marinade and cut your barbecue and grill and all that good stuff, you know what I mean? For an alternative cooking method, learn to make easy crispy air-fryer fried chicken.

If you are going to grill it, make sure to brush it with more of the sauce, so the sauce could incorporate into the chicken, right?

I’m kind of running out of ideas, you know? Get out of the cell. Uh-huh. This chicken pairs well with many sides, or for another protein-packed meal, try these quick weeknight garlic butter steak bites.

Easy Soy Garlic Barbecue Chicken Recipe for Muscle Gain

This soy garlic barbecue chicken is a go-to recipe designed for muscle gain, packed with protein and flavor. Using tender chicken thighs instead of breasts, this dish is easy to prepare and enjoyable, making your high-protein diet delicious and sustainable.

2-4 chicken thighs
1-2 tablespoons oil (for cooking)
For the Soy Garlic Sauce: Array

Prepare the chicken: Take the chicken thighs and chop them into desired pieces. Carefully cut out and remove any excess fat.
Make the marinade: In a medium bowl, combine the soy sauce, sugar, minced garlic, mirin, water, minced ginger, sesame oil, oyster sauce, and a little black pepper. Whisk well until all ingredients are thoroughly mixed and the sugar is dissolved.
Marinate the chicken: Add the prepared chicken thigh pieces into the sauce, ensuring every piece is well coated. Gently toss to distribute the marinade evenly.
Refrigerate: Cover the bowl tightly with plastic wrap or transfer the chicken and marinade to a freezer bag. Place it in the refrigerator to marinate for a minimum of 12 hours. This step is crucial for the flavors to fully penetrate the chicken.
Cook the chicken: After the chicken has marinated, heat a splash of cooking oil in a large skillet or pan over high heat.
Sear the first side: Once the pan is hot, add the marinated chicken pieces, ensuring not to overcrowd the pan. Cook for approximately 4 minutes until a nice sear and caramelization form on the first side.
Flip and finish: Flip the chicken pieces to the other side and continue to cook for another 4 minutes, or until the chicken is cooked through and has a beautiful barbecue char.
Check for doneness: Ensure the chicken is fully cooked by checking the internal temperature (165°F/74°C) or by cutting into a piece to ensure no pink remains. Be careful not to burn the chicken, adjusting heat if necessary.

a:0:{}