1 tbsp. olive oil
8 cloves garlic

  • heat oil in a large skillet and cook garlic 3-5 minutes, taking care not to burn
  • remove garlic to a small bowl

3/4 tsp. kosher salt
3/4 tsp. garlic powder
1/2 tsp. smoked paprika
1/2 tsp. black pepper
1/4 tsp. onion powder
1/4 tsp. ground chipotle
4 boneless, skinless chicken thighs (about 1 pound)

  • mix spices and rub chicken with spice blend
  • add chicken to the skillet and set a heavy pot on top to press thighs flat, and saute for 8 minutes
  • remove pot and return garlic to the skillet, and flip chicken over on top of the garlic

juice from 1/4 lemon
1/4 cup water
4 potato rolls or hamburger buns

  • squeeze lemon over chicken and add water, then cover skillet with tight-fitting lid or foil
  • reduce heat and simmer for 15 minutes, until garlic is smashable
  • remove garlic to a small bowl with 1 tbsp. of pan juices, and mash into a paste
  • toast buns if desired, spread with garlic paste, and top with chicken
  • serve with bok choy slaw either as a topping or on the side

source: https://cooking.nytimes.com/recipes/1025593-garlicky-chicken-sandwiches-with-red-cabbage-slaw

06/18/2024: made these tonight and they were great — and the rest of the pan drippings were very savory and garlicky, so i’ll probably use them for something else.