Spicy Chicken Recipe
Make Spicy Chicken Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & chicken
Spicy paste / sauce
Cooking & finishing
Method
Marinade & chicken
- 1
Trim and season
Trim excess fat from the chicken thighs and pat them dry with paper towels. Place the thighs in a bowl or zip-top bag. Sprinkle 1 tsp kosher salt and 1 tsp black pepper evenly over the chicken, add 2 tbs olive oil and 2 tbs fresh lime juice, then toss to coat. Let sit while you prepare the spicy paste (15–30 minutes).
Spicy paste / sauce
- 2
Make the paste
In a medium bowl combine 2 tbs gochujang (or harissa), 1 tbs hot sauce, 1 tsp smoked paprika, 1/4 tsp cayenne, 3 minced garlic cloves, 1 tsp grated ginger, 1 tsp light brown sugar, 1 tbs soy sauce and 1 tsp rice vinegar. Whisk until smooth and balanced. Taste and adjust heat or sweetness as needed.
- 3
Marinate with paste
Reserve about 1 tbs of the spicy paste for finishing. Add the remaining paste to the bowl with the lightly seasoned chicken and coat each piece thoroughly. Cover and refrigerate for at least 30 minutes or up to 4 hours for deeper flavor.
Cooking & finishing
- 4
Preheat and prepare
Remove chicken from the refrigerator 15 minutes before cooking to come closer to room temperature. Preheat a large skillet or grill pan over medium-high heat. Add 1 tbs neutral oil and swirl to coat.
- 5
Cook the chicken
Place the marinated thighs in the hot pan in a single layer, leaving space between pieces. Cook without moving for 4–5 minutes so a crust forms, then flip and cook 4–6 minutes more until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. If pieces are very thick, reduce heat to medium and cover for 2–3 minutes to finish cooking.
- 6
Glaze and rest
Lower heat to medium-low. Add the reserved 1 tbs spicy paste and 1 tsp butter to the pan and spoon the glaze over the chicken for 30–60 seconds to coat and heat through. Remove chicken to a cutting board and let rest 5 minutes so juices redistribute.
- 7
Finish and serve
Slice or chop the chicken as desired. Sprinkle 2 tbs chopped cilantro or parsley over the top and serve with lime wedges to squeeze over. Serve hot with rice, salad, or in a sandwich/taco.