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
Cooking & Finish
Method
Marinade
- 1
Prepare chicken
Trim any excess fat from the chicken thighs and pat them dry with paper towels. If pieces are very large, halve them so they are roughly uniform in thickness (about 1/2 to 3/4 inch).
- 2
Mix marinade
In a medium bowl, whisk together the yogurt, olive oil, lime juice, minced garlic, ground cumin, smoked paprika, ground coriander, crushed red pepper flakes, hot sauce, salt, and black pepper until smooth and homogenous.
- 3
Marinate chicken
Add the chicken thighs to the bowl and turn to coat thoroughly. Press the marinade onto the chicken so every piece is well covered. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably 4 hours. For best flavor, marinate up to 12 hours. If short on time, 30 minutes will still add flavor.
Cooking & Finish
- 4
Bring to room temperature
Remove the chicken from the refrigerator 20–30 minutes before cooking so it comes closer to room temperature—this helps it cook evenly.
- 5
Preheat pan or grill
If using a heavy skillet or cast-iron pan: place it over medium-high heat and add 1 tablespoon vegetable oil. If grilling: preheat grill to medium-high (about 400°F / 200°C) and oil the grates lightly.
- 6
Cook the chicken
Shake off excess marinade (do not wipe it all off) and place the thighs in the hot pan or on the grill in a single layer without crowding. Cook undisturbed for 4–6 minutes until a deep golden crust forms. Flip and cook the other side 4–6 minutes. Internal temperature should reach 165°F (74°C). Thicker pieces may take up to 10–12 minutes total. If using a skillet and pieces brown too quickly, reduce heat to medium and cover briefly to finish cooking through.
- 7
Finish with butter and rest
If desired, add 1 tablespoon butter to the pan in the last minute and spoon the melted butter over the chicken to glaze. Transfer cooked chicken to a cutting board and let rest 5 minutes to allow juices to redistribute.
- 8
Serve
Slice or serve thighs whole. Garnish with chopped cilantro and lime wedges. Serve with rice, flatbread, salad, or vegetables. Taste and add extra hot sauce or a squeeze of lime if you want more heat or brightness.
