Spicy Chicken Recipe
Make Spicy Chicken Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Chicken
Cook & Finish
Method
Marinade & Chicken
- 1
Prepare the chicken
Trim excess fat from the chicken thighs. Pat them dry with paper towels. If pieces are large, cut each thigh into 2–3 even pieces so they cook evenly.
- 2
Make the marinade
In a bowl combine yogurt, lime juice, vegetable oil, minced garlic, grated ginger, hot chili paste, smoked paprika, ground cumin, ground coriander, salt, black pepper, and red pepper flakes (if using). Whisk until smooth and well combined.
- 3
Marinate
Place the chicken pieces in a shallow dish or resealable bag. Pour the marinade over the chicken, making sure each piece is well coated. Seal or cover and refrigerate for at least 1 hour, ideally 3–6 hours. For best flavor, marinate up to overnight (12 hours).
Cook & Finish
- 4
Bring to room temperature
About 20–30 minutes before cooking, remove the chicken from the refrigerator to come toward room temperature. This helps promote even cooking.
- 5
Heat the pan
Place a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon oil and let it heat until shimmering but not smoking.
- 6
Sear the chicken
Remove excess marinade from the chicken (shake off but do not wipe completely — a thin coating is fine). Working in a single layer (cook in batches if needed to avoid overcrowding), place the pieces in the hot pan and sear 3–4 minutes without moving to develop a brown crust.
- 7
Finish cooking
Flip the pieces and reduce heat to medium. Cook another 3–5 minutes until the internal temperature reaches 165°F (74°C) and juices run clear. If pieces are thick, cover briefly for 1–2 minutes to ensure cooked through, then uncover to re-crisp edges.
- 8
Optional butter finish
If using, reduce heat to low and add 1 tablespoon butter to the pan, swirling to coat the chicken for 30 seconds to a minute. This adds gloss and richness.
- 9
Rest and garnish
Transfer the chicken to a plate and let rest 5 minutes. Sprinkle chopped cilantro on top and serve with lime wedges for squeezing over the chicken.