Ginger Black Garlic Chicken with Charred Scallion Rice

Bone-in chicken thighs take longer at the stove than a quick fillet, and that's exactly what makes them a great match for our Ginger Black Garlic Infused Olive Oil. A slow sear lets the ginger and black garlic notes soak into the skin instead of flashing off, so the flavor carries all the way through the dish.

Ginger Black Garlic Chicken with Charred Scallion Rice

Serves: 4  |  Prep: 10 min  |  Cook: 30 min

Ingredients

For the chicken:

• 4 bone-in, skin-on chicken thighs
• 3 tbsp Ginger Black Garlic Infused Olive Oil, divided
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 1 tsp cornstarch
• Salt and black pepper, to taste

For the rice:

• 3 cups cooked jasmine rice (day-old works best)
• 1 tbsp Ginger Black Garlic Infused Olive Oil
• 4 scallions, cut into 2-inch pieces
• 1 tsp toasted sesame oil
• Sesame seeds, for garnish

Instructions

1. Make the glaze. Whisk together soy sauce, rice vinegar, brown sugar, and cornstarch in a small bowl until the cornstarch dissolves.
2. Sear the chicken. Pat thighs dry and season with salt and pepper. Heat 2 tablespoons infused olive oil in a skillet over medium heat. Place thighs skin-side down and cook undisturbed 8–10 minutes, until the skin is deeply golden and crisp.
3. Flip and glaze. Flip the thighs, pour the glaze into the pan, and reduce heat to medium-low. Simmer 10–12 minutes, spooning the glaze over the chicken occasionally, until cooked through (165°F internal) and the sauce has thickened.
4. Char the scallions. While the chicken finishes, heat 1 tablespoon infused olive oil in a separate skillet over high heat. Add scallions and cook 2–3 minutes, turning occasionally, until charred in spots.
5. Finish the rice. Toss the cooked rice with sesame oil and the charred scallions.
6. Plate. Serve the chicken over the scallion rice, spoon the remaining pan glaze on top, and finish with sesame seeds.

Notes

• Boneless thighs work too — cut the simmer time to 6–8 minutes.
• A final drizzle of the infused oil straight from the bottle right before serving keeps the ginger-black garlic flavor front and center.