Chinese Salt and Pepper Chicken Recipe

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This Salt and Pepper Chicken recipe uses juicy chicken thighs, copious amount of butter (or duck fat), salt and garlic, and 2 different kinds of pepper! Roasted until crispy, the chicken thighs are on the table in an hour!

This recipe was originally posted in January 2017. It has been updated with improved photos and content. 

Crispy on the outside, juicy on the inside, these super flavorful Salt and Pepper Chicken Thighs are just SO GOOD. They are so simple to make, only have a few ingredients, and taste just absolutely delicious.

Brushed with butter or duck fat, and coated with a mixture of garlic, salt and pepper, these are the thighs you need in your life. If you’ve ever had salt and pepper chicken in a Chinese restaurant, this is similar to that, only better (in my opinion LOL).

Why This Recipe Works

1. Chicken thighs are rubbed with butter (or duck fat), salt, garlic and pepper before roasting.
2. They are roasted until the skin is nice and crispy and the meat is juicy and tender, just like this Vietnamese Chicken.
3. The recipe takes very little prep time, with most of the time being hands-off cooking time.
4. There is an option to add a sprinkle of MSG, which brings out the flavor, however is not required. The recipe is still amazing without it. Buy MSG (affiliate link). 
5. It’s sooooo easy but soooooo delicious.

Step By Step Instructions

Line a baking sheet with parchment paper, place a baking rack on top and preheat the oven to 350 degrees.

Combine the melted butter, garlic, salt and pepper in a bowl and mix to combine. 

Using a brush, slather the mixture on both sides of the chicken. You can also pour it over the thighs in a bowl and mix to coat the thighs. Either method works. 

If you are using the MSG, this is when you would sprinkle it on. But like I said, it is optional if you don’t have or prefer not to use it. 

Place the chicken in the oven and roast, 30 minutes per side. If the skin isn’t crisp enough when done, place the chicken under the broiler (skin side up) for a few minutes and crisp it up. Make sure to watch it so it doesn’t burn.

Top it with diced Thai green chilies and serve hot. Try serving it with some of these Chinese favorites:

• Chinese Fried Rice;
• Wonton Noodle Soup;
• Shrimp Lo Mein;
• Mongolian Beef;
• Twice Cooked Pork.

Expert Tips

1. The MSG is optional. If you don’t have it or prefer not to use it, you can leave it out. However, it does help to enhance the flavor of the chicken. 
2. Chicken legs can be substituted for chicken thighs. Follow the same instructions.
3. If the skin is not crispy enough, pop it under the broiler for a few minutes to crisp it up. Watch carefully to ensure it doesn’t burn.

Frequently Asked Questions

1. Is salt and pepper chicken spicy? The pepper used in this recipe makes the chicken slightly spicy, but not overwhelmingly spicy. You can leave the diced Thai chilies off if you prefer less spice. 
2. Can you freeze salt and pepper chicken? Technically yes. Store it in an airtight container in the freezer for up to one month. Thaw it in the fridge overnight. Heat it in a 400 degree oven for about 10-15 minutes, until heated through. Throw it under the broiler for a few minutes to crisp the skin if desired. 

Rate the recipe and leave a comment to let me know how it turned out!

Salt and Pepper Chicken

This Salt and Pepper Chicken recipe uses juicy chicken thighs, copious amount of butter (or duck fat), salt and garlic, and 2 different kinds of pepper!

5 from 14 votes

Print Rate

Course: Main Course

Cuisine: Chinese

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 35 minutes

Servings: 4 servings

Calories: 473kcal

Author: Danielle Wolter

Ingredients

• ▢ 6 chicken thighs
• ▢ 2 teaspoons sea salt
• ▢ 2 teaspoons white pepper
• ▢ 2 teaspoons black pepper
• ▢ 3 tablespoons butter (or duck fat) melted
• ▢ 4 cloves garlic minced
• ▢ 1/4 teaspoon MSG (optional)
• ▢ 1-2 Thai chilies (diced for garnish)

Instructions

• Preheat the oven to 350F degrees. Line a baking sheet with parchment paper, place a baking rack on top.
• Pat the chicken thighs dry with paper towels.
• Mix the melted butter (or duck fat), black and white pepper, garlic cloves and sea salt in a bowl.
• Coat the chicken with the mixture. Sprinkle with MSG (optional).
• Place in the oven and cook for 30 minutes on each side. If necessary, place under broiler to crisp skin.
• Garnish with green onion and diced Thai chilies.

Expert Tips:

1. The MSG is optional. If you don't have it or prefer not to use it, you can leave it out. However, it does help to enhance the flavor of the chicken. 
2. Chicken legs can be substituted for chicken thighs. Follow the same instructions.
3. If the skin is not crispy enough, pop it under the broiler for a few minutes to crisp it up. Watch carefully to ensure it doesn't burn.

Nutrition

Serving: 1thigh | Calories: 473kcal | Carbohydrates: 5g | Protein: 28g | Fat: 37g | Saturated Fat: 13g | Cholesterol: 189mg | Sodium: 1166mg | Potassium: 428mg | Fiber: 1g | Vitamin A: 530IU | Vitamin C: 17.7mg | Calcium: 39mg | Iron: 1.9mg

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