Spicy Thigh Recipe
Make Spicy Thigh Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade
Cooking / Finishing
Method
Marinade
- 1
Prepare and mix marinade
Pat the chicken thighs dry with paper towels. In a large bowl, combine the Greek yogurt, oil, lime juice, minced garlic, grated ginger, hot chili paste, smoked paprika, ground cumin, ground coriander, crushed red pepper flakes, kosher salt, black pepper, and honey. Whisk until smooth and evenly blended.
- 2
Coat the chicken
Add the chicken thighs to the bowl and turn them in the marinade until each piece is thoroughly coated, making sure the marinade gets under the skin where possible.
- 3
Rest the chicken
Cover the bowl with plastic wrap or transfer the thighs and marinade to a zip-top bag. Refrigerate for at least 2 hours, preferably 4–8 hours. For best flavor and tenderness, marinate overnight (up to 24 hours).
Cook
- 4
Bring to room temperature
Remove the marinated chicken from the refrigerator 20–30 minutes before cooking so it loses chill and cooks more evenly.
- 5
Preheat oven
Preheat the oven to 425°F (220°C). If using a skillet-to-oven method, place an oven-safe skillet (cast iron recommended) in the oven while it preheats.
- 6
Sear the thighs
Heat 1 tablespoon of oil in the preheated oven-safe skillet over medium-high heat on the stovetop (careful — skillet will be hot). Remove excess marinade from the thighs with a spoon (leave a thin coating) and place thighs skin-side down in the hot skillet. Sear without moving for 4–6 minutes until the skin is deeply golden and crisp. If using a grill, sear skin-side down over medium-high heat for 4–5 minutes.
- 7
Finish in the oven
Flip the thighs skin-side up and transfer the skillet to the preheated oven. Roast for 12–18 minutes, or until an instant-read thermometer inserted into the thickest part (not touching bone) registers 165°F (74°C). Cooking time varies with thigh size; check at 12 minutes.
- 8
Optional glaze and rest
If you like a slightly sweeter, glossy finish, brush the thighs with an additional 1 teaspoon of honey mixed with 1 teaspoon of hot chili paste during the last 2 minutes of oven time. Remove the skillet from the oven and add 1 tablespoon butter to the pan; spoon melted butter over thighs. Transfer thighs to a cutting board and let rest for 5–7 minutes to allow juices to redistribute.
Finish & Serve
- 9
Garnish and serve
Sprinkle chopped cilantro over the rested thighs and squeeze lime wedges over each serving. Serve with optional yogurt sauce (mix 1/2 cup plain yogurt with 1 teaspoon lime juice, a pinch of salt, and a small pinch of crushed red pepper) on the side.
- 10
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F (160°C) oven covered with foil until warmed through, or reheat in a skillet over medium-low heat.