Spicy Chicken Recipe

Prep 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 a uniform thickness (about 1/2 inch).

Make marinade

In a medium bowl combine kosher salt, black pepper, smoked paprika, cayenne pepper, garlic powder, onion powder, olive oil, fresh lime juice, and hot sauce. Whisk until a smooth paste forms.

Marinate

Add the chicken to the bowl and toss thoroughly so each piece is evenly coated. Cover and refrigerate for at least 30 minutes, preferably 2 hours. If short on time, 15 minutes at room temperature will still add flavor.

Cook chicken

Heat a large nonstick skillet or cast-iron pan over medium-high heat. Add 1 tablespoon neutral oil or an additional 1 tablespoon olive oil (not listed separately). When the pan is hot and shimmering, add chicken in a single layer without crowding; cook in batches if necessary. Sear undisturbed 4–5 minutes until deeply browned, then flip and cook 3–4 minutes more until an instant-read thermometer reads 165°F (74°C) at the thickest part. Total cooking time will vary with thickness.

Make glaze

Reduce heat to medium-low. Push cooked chicken to one side of the pan (or remove and set aside briefly). Add butter to the empty space and let it melt, then stir in honey and red pepper flakes. Let the mixture bubble gently for 20–30 seconds to combine and slightly thicken.

Coat chicken

Return chicken to the pan if removed, and toss in the butter-honey-spice glaze so each piece is evenly coated. Cook 1 minute more to meld flavors and reheat.

Finish and serve

Remove pan from heat. Sprinkle chopped cilantro over the chicken and serve immediately with lime wedges on the side for squeezing. Adjust heat by adding extra hot sauce or more red pepper flakes to taste.