Black garlic sauce is absolutely life-changing, let me just tell you straight up. Ever open your fridge, stare blankly, and think, “Why are my dinners so… boring?” Been there. I remember the first time I tasted black garlic sauce at a tiny ramen spot. No clue what this funky, sweet, umami-packed flavor was (and honestly it looked weird). But wow, it made the chicken unforgettable. Suddenly, my own kitchen meals felt, well, blah. You don’t need a chef’s hat to fix that, trust me. If you want something that makes boring chicken instantly taste like a five-star restaurant, you’re in the right spot. 
Why Make This Recipe
Making black garlic sauce at home is way easier than it sounds. For real, it’s kind of like discovering this magical secret. First off, black garlic is nothing like regular garlic. It’s mellow, sweet, and packed with this almost balsamic punch. You get all that flavor without blasting your taste buds.
I started making this because honestly, store-bought sauces just taste… fake sometimes. (Sorry, not sorry.) Plus, when you DIY, you can adjust everything: more tang, less sweet, extra spicy if you’re like me and love a kick. It also just brightens up the kitchen. I never expected my friends to beg for “the sauce” recipe, but here we are.
Oh, and leftovers? Pour this stuff on roasted veggies, noodles, grilled steak—yes, seriously, almost anything. Black garlic sauce is now my kitchen hack when dinner feels uninspired.
“I never thought my picky teens would eat chicken without complaining. This black garlic sauce disappeared off their plates. It’s that good.” — Janet F., suburban mom
Cooking the Chicken
Alright, let’s get to the nitty-gritty: the chicken. I know people get nervous about cooking chicken, but relax. No fancy methods, just good flavor and a hot pan. My go-to is skin-on, bone-in thighs for max juiciness—don’t let anyone tell you chicken breast is the only way.
Here’s the deal. Season those thighs all over with salt and pepper. Preheat your skillet so when the chicken hits, you get that sizzle. (It should be dramatic.) Cook skin-side down until golden and crispy, about 7ish minutes. Flip, finish it off in the pan or pop it in the oven if you feel fancy.
You could totally grill or bake instead, but the point is: you want flavorful, crispy chicken to soak up the sauce. Don’t overthink it. Even if the skin doesn’t come out totally perfect, the black garlic sauce covers a multitude of sins.
Also, don’t skimp on resting the chicken for a few minutes before pouring sauce. Helps the juices stay in, you know? 
Making the Sauce
This, honestly, is where the magic happens. If you’ve never worked with black garlic, don’t stress—think of it as aged, fermented garlic with an addictive flavor. Find it at specialty grocers or Asian markets, and it’s worth every penny.
Mash the black garlic cloves with a fork (it’s soft like dates!) till it forms a kind of paste. In a small saucepan, sauté a bit of chopped onion in oil or butter (butter gives more flavor, let’s be real). Stir in your black garlic paste, add soy sauce, a splash of water or broth, and a touch of honey. Sometimes I throw in a little rice vinegar for brightness.
Simmer, whisk, taste, and tweak. Maybe more soy, maybe more honey. If it’s too thick, loosen with a little more water. Don’t stress about perfect measurements; it’s pretty forgiving. What you’re left with is a rich, dark, glossy sauce that clings to everything it touches.
Huge tip: Make extra because you’ll want to eat it with a spoon (no judgment).
Step-by-Step Instructions
- Season chicken all over with salt and pepper (don’t forget under the skin).
- Sear in a hot skillet, skin-side down, till golden and crispy.
- Flip and cook through either on the stove or finish in a 400°F oven.
- While chicken rests, mash 6-8 black garlic cloves into a paste.
- Sauté chopped onions in butter, then add the black garlic paste.
- Stir in 2 tablespoons soy sauce, 1 tablespoon honey, splash of water or broth, maybe a dash of rice vinegar.
- Simmer, taste, and adjust seasoning as your taste buds demand.
- Pour over rested chicken and serve immediately.
Expert Tips
Let’s get real for a sec: don’t stress about “messing up.” This recipe is practically foolproof if you just taste as you go. The black garlic sauce is super forgiving. Sometimes I add chili flakes if I’m craving heat or a dollop of mayo for creaminess.
Forgot to thaw your chicken? Sauce is also killer on shrimp or even roasted potatoes. Don’t be shy about swapping in whatever proteins you have lying around. Honestly, sometimes my “experiments” turn out tastier than the originals.
If you’re out of black garlic (yikes)—try slow-roasted garlic as a backup. But the unique flavor of black garlic is hard to beat. And for storing, keep that sauce in an airtight container in the fridge for up to a week so you can jazz up all your leftovers.
Common Questions
Q: What’s so special about black garlic?
A: It’s garlic that’s aged until it’s sweet, tangy, and super mellow. No raw-meets-vampire taste, just awesome flavor.
Q: Can I use regular garlic instead?
A: You can, but it’ll be sharper and not as complex. I’d recommend roasting regular garlic if you’re in a pinch.
Q: Is black garlic sauce spicy?
A: Nope, but you can add a little chili if you want heat! Otherwise, it’s mostly sweet and umami-rich.
Q: How do I store leftovers?
A: Pop the sauce and chicken into a sealed container in the fridge. Reheat gently on the stove or microwave—whatever’s faster.
Q: Where do I buy black garlic?
A: Most Asian grocery stores have it, or check online. It’s more common than you might think these days.
Go Ahead, Take the Plunge
If you’ve ever wanted to level up your chicken game without the stress, this is honestly the secret weapon. Black garlic sauce just does something magical—makes everything taste special. Even on busy nights, you can whip up a meal that feels fancy without breaking a sweat.
And don’t just take my word for it: check out this recipe for Crispy Chicken Thighs with Creamy Black Garlic Sauce. There’s inspiration (and drool-worthy photos) over at Nerds With Knives if you want to see another spin. Seriously, once you try this, you’ll never go back. Get that black garlic sauce into your kitchen and let your taste buds do a little happy dance. 
Print
Crispy Chicken Thighs with Black Garlic Sauce
- Total Time: 45
- Yield: 4 servings 1x
- Diet: Paleo
Description
Delicious crispy chicken thighs paired with a rich, savory black garlic sauce for an unforgettable dinner.
Ingredients
- 6–8 black garlic cloves
- 4 skin-on, bone-in chicken thighs
- Salt and pepper, to taste
- 1 tablespoon oil or butter
- 1 small onion, chopped
- 2 tablespoons soy sauce
- 1 tablespoon honey
- Splash of water or broth
- A dash of rice vinegar (optional)
Instructions
- Season chicken all over with salt and pepper (don’t forget under the skin).
- Sear in a hot skillet, skin-side down, till golden and crispy.
- Flip and cook through either on the stove or finish in a 400°F (200°C) oven.
- While chicken rests, mash 6-8 black garlic cloves into a paste.
- Sauté chopped onions in butter, then add the black garlic paste.
- Stir in soy sauce, honey, and a splash of water or broth, maybe a dash of rice vinegar.
- Simmer, taste, and adjust seasoning as needed.
- Pour over rested chicken and serve immediately.
Notes
This recipe is forgiving; feel free to adjust ingredients according to your taste. Store leftovers in an airtight container in the fridge for up to a week.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Searing/Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 90mg