Weekly Recipes

Garlic Chile Chicken

Garlic Chili Chicken

Garlic Chile Chicken is an easy, succulent dish with caramelized spicy drippings that make this dish particularly tasty.

This dish is very easy and especially flavorful. I got the idea for it from The Complete Garlic Lover’s Cookbook (from the Gilroy Garlic Festival). Chile, garlic, and sage go together like birds of a feather. When you cook this up in a skillet, the drippings and seasonings make an amazing paste that coats the bottom of the skillet (some call it gunk). I scrape it up with a spatula and serve it with the chicken. Blend it in with more green chiles and some water, and you get a wonderful sauce.

Can’t go wrong here. I’ll make this over and over! Hope you like it!

Garlic Chile Chicken
Prep time
Cook time
Total time
Serves: 6 servings
  • 2 lbs boneless chicken thighs
  • 2 tbsp olive oil
  • 2 tsp rubbed sage
  • 5 large cloves garlic, pressed or minced
  • salt and pepper
  • ½ cup diced 505 green chile
  1. Preheat oven to 350 degrees.
  2. Pour the 2 tbsp olive oil into a very large skillet with a cover.
  3. Stir the sage and pressed garlic in with the olive oil to blend.
  4. Add the chicken, then spread them around the skillet and turn them over so they are coated with the oil, sage, and garlic mixture. Sprinkle with salt and pepper.
  5. Cover and cook over medium high heat until browned, about 10 minutes on each side.
  6. Place covered skillet in oven and cook another 20 minutes or until chicken reaches 165 degrees (test with a meat thermometer).
  7. Place chicken pieces on a serving dish and top with the green chiles.
  8. optional: After removing the chicken, I like to put another ¼ cup green chiles and water (1/4 to ½ cup) into the skillet and stir it to blend with the drippings. Add water to desired consistency. Then you can drizzle it over the chicken or serve it on the side.



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