Wicked Chicken Recipe
Boneless chicken available in original, jerk or honey mustard
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinated Chicken
Original Sauce (choose if Original)
Jerk Sauce (choose if Jerk)
Honey Mustard Sauce (choose if Honey Mustard)
Finishing & Serving
Method
Marinated Chicken
Prep and season chicken
Trim excess fat from the chicken thighs and pat dry with paper towels. Place in a shallow dish or zip-top bag. Add 2 tbs olive oil, 1 tsp salt and 1 tsp black pepper. Toss or massage to coat evenly. Let rest 15 minutes at room temperature or refrigerate up to 2 hours for a deeper flavor.
If using larger breasts, pound to even thickness (about 1/2 inch) for even cooking. Bring chicken to room temperature for 20 minutes before cooking if refrigerated.
Original Sauce (if choosing Original)
Make original sauce
In a small bowl combine minced garlic, 1 tsp smoked paprika, 1 tbs honey, 1 tbs apple cider vinegar and 1 tsp soy sauce. Whisk until smooth. Reserve 2 tbs of the sauce to brush at the end of cooking and toss the rest with the chicken to lightly coat (about 2–3 tbs).
Marinate the chicken in the mixture for 15–30 minutes if time allows. If short on time, proceed to cook immediately and use reserved sauce as a finishing glaze.
Jerk Sauce (if choosing Jerk)
Make jerk marinade
In a blender or mini food processor combine chopped scallions, fresh thyme, 1 tsp allspice, 1 tsp ground cinnamon, 1 tbs brown sugar, 2 tbs lime juice, the minced scotch bonnet (use less for milder heat), 1 tsp soy sauce and 1 tbs olive oil. Pulse until a coarse paste forms. Taste and adjust heat or acidity.
Reserve 2 tbs of the jerk mixture to brush while cooking. Toss the remaining jerk marinade with the seasoned chicken, turning to coat. Marinate 30 minutes to overnight in the refrigerator for best flavor; if short on time marinate 15–30 minutes.
Honey Mustard Sauce (if choosing Honey Mustard)
Make honey mustard sauce
Whisk together 3 tsp Dijon mustard, 3 tsp honey, 2 tsp mayonnaise, 1 tsp apple cider vinegar and 1/2 tsp smoked paprika until smooth. Taste and adjust sweetness or tang. Reserve most of this sauce for serving and brush 1–2 tsp on the chicken during the last minute of cooking.
Cook & Finish
Cook the chicken
Heat a large skillet or grill pan over medium-high heat until hot. Add 1 tbs butter and swirl to coat. Place the marinated chicken in the pan in a single layer (work in batches if needed). Cook undisturbed 4–5 minutes until a deep golden crust forms. Flip and cook another 4–5 minutes until internal temperature reaches 165°F (74°C) and juices run clear (thicker pieces may need up to 7–8 minutes per side).
Glaze and rest
During the last 1–2 minutes of cooking, brush the reserved sauce/glaze (2 tbs reserved from Original or Jerk, or 1–2 tsp of honey mustard) over the chicken and let it carmelize lightly. Remove chicken to a plate and tent loosely with foil. Rest 5 minutes to allow juices to redistribute.
Slice the chicken against the grain into strips or serve whole. Sprinkle with chopped fresh parsley and serve with lemon wedges on the side. Offer remaining honey mustard or extra jerk/original sauce for dipping.