Get ready for a hassle-free dinner with my Baked Chicken Aioli! Tender and juicy chicken thighs seasoned with salt, pepper, and butter are elevated with a zesty and creamy lemon garlic aioli sauce. It’s fail-proof, delicious, and perfect for a quick and easy meal any night of the week. Let’s dive in and discover how to make this flavorful chicken aioli – your taste buds will thank you!
Why I Love This Recipe
If you’re craving a hassle-free dinner that’s bursting with flavor, look no further than my Baked Chicken Aioli! My recipe combines the ease of my proven baking method used in my Baked Soy Sauce Chicken and Spicy Baked Chicken with the irresistible taste of my signature garlic aioli sauce used in my Shrimp Cakes with Garlic Aioli that I know you will love to! Or you could even pair with my Old Bay Aioli for bolder flavors!
With just a few simple steps, you’ll have juicy, tender chicken paired with a creamy, zesty dipping sauce that’s perfect for any night of the week. Whether you’re a busy parent or a cooking enthusiast, this set-and-forget recipe is sure to become a household favorite. Don’t wait any longer – let’s dive in and make this delicious dish tonight!
Ingredients
Ingredients
- 1/2 lbs Chicken – boneless and skinless chicken thigh. Can substitute with chicken breast if preferred.
- 2 tbsp Butter – salted or unsalted.
- 1/8 tsp Salt – sea salt preferred.
- 1/8 tsp Black Pepper – ground.
- 2 tbsp Mayonnaise – use Japanese Kewpie Mayo. Can substitute with regular mayo but will alter flavor.
- 1 tsp Lemon Juice – fresh squeezed lemon juice.
- 1 Clove Garlic– freshly grated garlic.
🍗 Chicken Note
You can replace the chicken thigh with Chicken Breast if preferred.
Essential Kitchen Equipment
- Silicon Baking Mat or Parchment Paper
Directions
🍖 Brining Pro Tip
For Juicy Chicken, brine the chicken in a solution of 2 Cups of Water with Tablespoons of Salt for 30-45 Minutes prior to baking. If you brine, skip salting the chicken during seasoning.
Step 1 Start by brushing melted butter onto the chicken, then season with salt and pepper before placing them on a silicon baking mat. Bake the chicken in the center of the oven for 20 minutes at 400F, flipping the chicken halfway through the baking .
🌡 Internal Temperature Check
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for safe consumption.
Step 2 Prepare the aioli sauce by mixing mayo, lemon juice, and grated garlic. Once the chicken is baked, serve with the aioli sauce.
💡 Sauce Pro Tip
Adjust the amount of Garlic or Lemon Juice in the aioli according to your preference. For a stronger garlic flavor, add extra cloves, or squeeze in more lemon juice for a tangier kick.
🍽️ Serving Pro Tip
Allow the baked chicken to Rest for a Few Minutes after removing it from the oven. This helps redistribute the juices, resulting in tender and moist meat.
Pairing Recommendations
Complement your baked chicken meal with a side of salad dressed in my Caesar Dressing or steamed vegetables paired with my Cilantro Green Sauce. For a heartier option, enjoy it with a bowl of Creamy Chicken Soup or Salmon Bacon Chowder.
Frequently Asked Questions
Aioli Sauce vs Mayo
Aioli and mayonnaise are both creamy condiments, but they differ in ingredients and preparation methods. Aioli is traditionally made by emulsifying garlic and olive oil, resulting in a distinct flavor and texture. On the other hand, mayonnaise is created with egg yolks, oil, and vinegar or lemon juice, offering a creamy texture with a mild flavor. It's worth noting that some may refer to mayonnaise mixed with garlic as aioli, even though it may lack the traditional emulsification process using olive oil.
How can I make the lemon garlic aioli sauce ahead of time?
You can easily prepare the lemon garlic aioli sauce ahead of time as it will hold well in the fridge for 7-10 days when stored properly. Simply make the sauce according to the recipe instructions, then transfer it to an airtight container and refrigerate until ready to use.
Can I grill the chicken instead of baking it?
Yes, you can definitely grill the chicken instead of baking it. Preheat your grill to 350°F and cook the chicken thighs for approximately 14-16 minutes, flipping halfway through the cooking process to ensure even cooking. Grilling adds a delicious charred flavor to the chicken while still keeping it tender and juicy.
How can I ensure the chicken stays moist and juicy while baking?
To ensure the chicken stays moist and juicy while baking, consider brining the chicken before cooking. Brining involves soaking the chicken in a saltwater solution, which helps it retain moisture during cooking. Additionally, be careful not to overcook the chicken, as this can lead to dryness. Use a meat thermometer to ensure the chicken reaches the appropriate internal temperature without overcooking. These steps will help you achieve perfectly moist and juicy chicken every time.
Storage Tips
To store leftovers, transfer them into an airtight container and refrigerate promptly. Leftovers can be kept fresh in the refrigerator for 5-7 days.
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Watch How To Make It
Baked Chicken Aioli
Ingredients
Chicken
- 1/2 lb Chicken Thighs can sub with chicken breast
- 2 tbsp Butter
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
Sauce
- 2 tbsp Kewpie Mayo can substitute with regular mayo but will alter flavor
- 1 tsp Lemon Juice
- 1 Clove Garlic
Instructions
- Gather all the ingredients.
- Preheat oven to 400F.
- In a microwavable bowl, add butter and microwave until melted, about 15-25 seconds.
- Pat dry chicken thighs, then brush melted butter onto both sides of the chicken. Sprinkle with salt and black pepper on both sides, and transfer them onto a baking tray lined with a silicone baking mat.
- Bake chicken in the center of the oven for 10 minutes and then flip and cook for another 10-12 minutes or until cooked (internal temp should be 165F).
- Combine Kewpie mayo, grated garlic and lemon juice into mixing bowl.
- Transfer chicken to serving plate and serve with dipping sauce.
Nutrition
*Values Based Per Serving
