Black Garlic Marinated Boneless Chicken Thighs 800g is already seasoned, which is the point of black garlic chicken. Your job is heat that is hot enough to colour and not so savage that the sweet marinade turns to tar. These are boneless, so they sit flat. They are not the bone-in air-fryer thighs we have written about elsewhere. Treat them as a pan or tray cut first.
Pan, oven, air fryer
Pan: medium heat, 4 minutes first side, 3 to 4 second side, 75°C in the thickest piece, rest 3 minutes. Oven: 200°C, 18 to 22 minutes, turn once. Air fryer: 190°C rather than 200°C, 12 to 14 minutes, shake once — the lower temperature is how you keep the garlic from scorching. If the pack looks wet, pat it. Wet marinade steams, then burns in the same basket.
Cook the 800g in two pan batches. Serve with rice or greens; the marinade is the sauce. Leftovers slice cold into a lunch box and still taste of garlic rather than of fridge. Shop boneless chicken thighs if you want the chilli-lime or scorpion packs in the same order for a week that is not all one flavour.
What black garlic actually tastes like
It is savoury and a little sweet, not a raw garlic punch. People who fear garlic often like it. People who wanted fire should have bought scorpion. Do not add more garlic on top unless you know you want it; the pack is not a blank canvas. A squeeze of lemon at the table is enough if it feels rich.
Meal-prep note
Two 800g packs cooked on a Sunday is four adult dinners if you add rice. Freeze the second pack raw if you will not cook it within two days. Reheat leftovers gently with a spoon of water. High heat twice is how marinated thigh turns into jerky, and then you will say the marinade was too sweet when the real crime was the second blast.
If you only remember one number, remember 75°C and a rest. Black garlic is a flavour, not a magic shield against overcooking. Pull the thighs on time and the 800g pack is one of the easier suppers we sell, which is why we keep putting it in the boneless range rather than hiding it in a party box.
Freeze what you will not cook in three days, in meal-size bags, flattened so they thaw overnight. A giant frozen lump is how bulk buys turn into guilt. Portioning is ten minutes. It is also the difference between a saving and a waste. That is as true of How to Cook Black Garlic Chicken Thighs as of any other pack we send out of the cutting room. Cook it like the cut it is, and it will earn the next click.