Unforgettable Black Garlic Roast Chicken

If you're looking to try something a little different, this Black Garlic Roast Chicken is the perfect way to shake up your dinner routine.

It's packed with bold flavor thanks to a black garlic marinade made with soy sauce, hoisin, sesame oil, and a few other Asian pantry staples. The result? Juicy roasted chicken coated in a sweet, savory glaze that tastes like you spent hours in the kitchen.

This was my first time using black garlic, and now I'm hooked. It gave the chicken a deep, umami-rich flavor. Think roasted garlic meets balsamic with a molasses-like sweetness.

Don't be intimidated by the ingredient list. Most of it's shelf-stable, and once you try this recipe, you'll want to keep these staples on hand anyway.

What is Black Garlic?

Black garlic is simply regular garlic that's been slowly aged in a warm, humid environment until the cloves turn soft, dark, and sticky. This process, known as the Maillard reaction, transforms the flavor and texture completely.

Instead of being sharp or spicy like raw garlic, black garlic is mellow, sweet, and savory with a subtle tang. It has a chewy texture, and the sweet and savory taste combination is perfect for Asian cuisine.

Where to Buy Black Garlic

You can find black garlic at:

• Amazon (of course)

• Whole Foods

• Central Market

• Some specialty Asian or natural grocery stores

Tip: Look for it in jars or vacuum-sealed packs-just make sure the cloves are soft and sticky, not dried out.

How do I use Black Garlic?

Now, let's talk about how you can use black garlic in your cooking. It's incredibly versatile! You can add it to sauces, marinades, and dressings, or even mash it up with a little olive oil and spread it on crostini. It gives a whole new level of flavor to roasted meats, stir-fries, pasta dishes - you name it!

For this recipe, we're turning it into a rich, flavorful marinade for roasted chicken. The pan juices mix with the black garlic as it cooks, creating a sauce that's good enough to spoon over everything on your plate.

The best part is that making black garlic roast chicken is easier than you might think. It's a perfect dish to impress your loved ones at a family dinner gathering or to treat yourself to something special. Plus, the aroma that fills your kitchen as it roasts in the oven is simply irresistible.

Let's Gather Up the Ingredients

Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact ingredient amounts in the recipe card below.

• Chicken - I used a whole chicken cut into pieces, but legs or thighs work great too. Bone-in is best for flavor.

• Black Garlic - Gives the dish its signature deep, savory flavor.

• Fresh Garlic - Adds sharpness to balance the black garlic.

• Soy Sauce - For that classic salty, umami base.

• Hoisin Sauce - Adds sweetness and depth.

• Abalone Sauce - Or use oyster sauce as a substitute.

• Sesame Oil - Brings a nutty, toasty flavor.

• Honey - For a touch of sweetness to balance the salt.

• Kosher Salt & Black Pepper

• Red Pepper Flakes - Optional, but adds a nice kick.

• Cilantro & Green Onions - For garnish

These ingredients keep well in the pantry or fridge and can be used in all sorts of Asian-inspired dishes. If you've got extras, try my Simple Chicken Stir Fry or this Chinese Chicken and Potato Stew.

Tip: I used a mortar and pestle to make the marinade for the chicken, but you could easily do this in a small food processor or blender. 

How to Make Black Garlic Roasted Chicken

If you are using a whole chicken, cut it into 8 pieces.

Mash the black garlic and fresh garlic with sesame oil and a little salt until it becomes a paste.

Stir in the soy sauce, hoisin, abalone sauce, honey, black pepper, and red pepper flakes. Taste it-it should be salty. That's what helps create a rich, flavorful sauce as it roasts.

Lay the chicken pieces in a heavy oven-proof pan. If you are cooking in your RV kitchen like me, make sure the pan will fit into your smaller oven. 

Pour on the marinade and massage it into the meat. Make sure that all of the chicken is completely coated. Cover and put it in the refrigerator for at least two hours or overnight if you can.

Let the chicken sit out for about an hour before cooking so it comes to room temperature. Preheat your oven to 375°F. Remove most of the marinade from the pan (save it-we'll use it for the sauce) and place the chicken in the oven uncovered.

Roast for 45 minutes to an hour or until the internal temperature reaches 165°F. After 30 minutes, use an instant-read thermometer to test for doneness. Check every 10 minutes until it is fully cooked.

Once the chicken is done roasting, pull it out of the oven and set it aside. Remove the chicken pieces to a separate plate, leaving the pan juices behind.

Tent loosely with foil to keep it warm.

Make the Black Garlic Sauce

Place the pan with the juices on the stove over medium heat. Stir in the reserved marinade and bring it to a boil, stirring frequently. If there isn't enough liquid, add a splash of water or chicken broth. Cook until the sauce thickens enough to coat the back of a spoon.

Tip: If you can drag a spoon across the bottom and it leaves a trail, it's ready.

Return the chicken to the pan and spoon the sauce over the top. Garnish with green onions and cilantro if you like.

Serving Suggestions

This dish is perfect over jasmine rice or with a side of sautéed greens, stir-fried veggies, or roasted carrots. If you want to really impress, serve it with Korean Garlic Bread. Trust me-it's worth it.

Frequently Asked Questions

What can I serve with black garlic chicken?
It's great with jasmine rice, roasted vegetables, or even something simple like a cucumber salad. We also made Korean garlic bread with it (which might have stolen the show a little)

Can I grill the chicken instead of roasting it?
Yes! You can grill the marinated chicken over medium heat, turning occasionally until cooked through. Just keep an eye on it-sugary marinades like this can burn quickly. A grill basket or indirect heat works well to avoid flare-ups.

So, are you ready to indulge in a dish that's both new and exciting? I promise it will leave a lasting impression and have everyone asking for seconds.