*hot Spicy Chicken Recipe

Prep chicken

Pat the chicken thighs dry with paper towels. Using a sharp knife, make 2–3 shallow slashes in the thickest part of each thigh to help the marinade penetrate.

Combine yogurt, 2 tablespoons hot chili paste, hot paprika, cayenne, minced garlic, grated ginger, salt, black pepper and lemon juice in a large bowl and whisk until smooth.

Add the chicken thighs to the marinade and rub the mixture thoroughly into the slashes and over the skin. Cover and refrigerate for at least 2 hours, ideally 4–8 hours or overnight for maximum flavor.

About 20 minutes before cooking, bring the marinated chicken to near room temperature while you prepare the glaze.

In a small saucepan over medium heat, add 2 tablespoons neutral oil and 1 tablespoon butter. When the butter foams, add 1 tablespoon hot chili paste (if using), honey, soy sauce, red pepper flakes and rice vinegar. Stir and simmer gently for 3–4 minutes until slightly thickened. Taste and adjust heat/sweetness — add more chili paste for heat or a pinch more honey to balance. Keep warm on very low heat.

Preheat the oven to 425°F (220°C). Place a large oven-safe skillet (cast iron preferred) in the oven while it heats so it becomes very hot.

Carefully remove the hot skillet from the oven and place it on the stovetop over medium-high heat. Add 1 tablespoon neutral oil for searing and swirl to coat.

Shake off excess marinade from the chicken (do not rinse). Place the thighs skin-side down in the hot skillet, pressing lightly so the skin makes full contact. Sear undisturbed for 4–5 minutes until the skin is deeply golden and crisp. If the pan smokes a lot, reduce heat slightly.

Flip the thighs and spoon about one-third of the prepared glaze over each piece (reserve the rest for finishing). Immediately transfer the skillet to the preheated oven.

Roast in the oven for 12–18 minutes, until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Timing varies by thigh size; check at 12 minutes and continue as needed.

Remove the skillet from the oven and transfer the thighs to a clean plate. Tent loosely with foil and rest 5 minutes. While resting, return the skillet to medium heat on the stovetop, add the reserved glaze and cook 1–2 minutes to reduce slightly, then brush the glaze over the rested chicken for a glossy finish.

Transfer the glazed chicken to a serving platter. Sprinkle with chopped cilantro and sliced green onions if using. Serve with lime wedges for squeezing over the chicken.

Recommended accompaniments: steamed rice, a crisp salad, or roasted vegetables to balance the heat.