Make It Tonight: Boneless Skinless Chicken Thighs

March 9, 2021

Garlic and chicken are a match made in food heaven. When roasting a whole chicken, stuffing it with garlic cloves is an absolute must! You can also finely chop some garlic, mix it with butter and herbs and slip it under the chicken skin to create a mouth-wateringly crispy garlic skin on your bird. There’s almost no chicken recipe that isn’t made better with garlic, so when you’re picking up your groceries at Co-op this week, made sure you add boneless, skinless chicken thighs or legs to your cart.

Part of a family that includes leeks, chives and shallots, garlic is one of the oldest cultivated plants in the world. Delicious, versatile and amazingly good for you, there are so many reasons to love glorious garlic, so it figures prominently in our recipes this week.

Health benefits of garlic

Garlic is known for its medicinal properties and was even used to treat wounds in World War I, thanks to its antiseptic properties. When consumed regularly, garlic helps to strengthen our immune system against mild maladies like the common cold. It’s also known to reduce cholesterol, lower blood pressure and is packed full of antioxidants, which help to combat the effects of aging. Finally, several studies are being conducted looking at how the sulphur compounds in garlic inhibit cancer cells, blocking the development of tumours. Talk about a superfood!

Cooking with garlic

The most commonly consumed part of garlic is the bulb, which normally contains between 10 and 20 cloves. Garlic cloves can be roasted whole, chopped or crushed and added to food to pack some serious flavour.

Aïoli is a delicious sauce made from garlic and oil that goes well with just about anything. Basic aïoli is made by blitzing garlic and egg yolks in a food processor before slowly adding oil until it emulsifies and forms a mayonnaise-like consistency. This delicious dip is the perfect accompaniment to seafood, particularly fried calamari and prawns.

Love mashed potatoes? Roast some garlic cloves in the oven for 20 minutes or so and, once cooled, squeeze the garlic cooked garlic out of the cloves and stir or whip into your mashed potatoes before serving.

Did you know it’s easy to make your own garlic bread at home? Simply finely chop some garlic and parsley and mix with butter to form a paste. Next, take a baguette and cut incisions across it before stuffing your paste inside and baking in the oven for 20 minutes. Take it to the next level by adding a generous sprinkling of a soft cheese such as mozzarella 5 minutes before the end of baking. Delicious!

 This week, whether you want something fast, family friendly or feast-worthy, chicken and garlice are your go-tos. Try our Chicken thigh taco with mango salsa, or go big and enjoy garlic in all its glory with this “100 Clove” Garlic Chicken Legs with Mashed Potatoes. Finally, our Chicken Stew in a Velvety Tomato-Cream Sauce is a great way to ward off the chilly winter temps.

Glorious garlic is up there with our favourite flavours, guaranteed to add an instant hit of yumminess to anything from meat and fish to rice and pasta. What’s more, it’s medicinal properties make it just as good for you as it is tasty. Just make sure to brush your teeth afterwards!

"100 Clove" Garlic Chicken with Mashed Potatoes


Wk18 100 Clove Garlic Chicken blog2 lbs. Only Alberta Chicken boneless skinless thighs
2 tsp. oil
20 cloves garlic
2 Tbsp. butter
¼ cup Dry Vermouth
1 cup chicken stock
1 sprig thyme
2 Tbsp. cornstarch
2 Tbsp. water, cold
1 cup cream
2 lbs. Russet potatoes, peeled and diced
½ lb. butter, room temp.
¾ cup milk, warmed
salt and pepper


1. In a heavy bottom pot, add oil and heat over medium heat until hot.

2. Season chicken with salt and pepper and sear chicken in pot to get a nice golden-brown crust. Don’t worry about cooking chicken all the way.

3. Remove chicken and add garlic cloves and 2 tbsp butter. When garlic is browning add the thyme and chicken to the pot.

4. Deglaze with vermouth. Cook until vermouth is almost gone. Add the chicken stock and cover. Let cook on low for 10 minutes.

5. While chicken is cooking, place potatoes in a medium pot and cover with cold water. Put on medium high heat and cook until potatoes start to fall apart. Strain, crush potatoes and add warmed milk, butter and season with salt and pepper. Mixed thoroughly until smooth.

6. Mix cornstarch and cold water together to make a slurry.

7. Remove lid from the chicken pot and add the slurry. Bring to a simmer to let the corn starch thicken the chicken stock.

8. Now add the cream and reduce until sauce consistency. Adjust seasoning with salt and pepper.

9. Serve the chicken with the mashed potatoes and plenty of the garlic-chicken sauce.

Three Make It Tonight recipes for Boneless Skinless Chicken Thighs

Fast MIT

Chicken Thigh Taco with Mango Salsa

Fancy MIT

“100 Clove” Garlic Chicken Legs with Mashed Potatoes

Family MIT

Chicken Stew in a Velvety Tomato-Cream Sauce





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