Restaurants›The Grove Pub & Restaurant›Add Spicy Chicken Recipe

Add Spicy Chicken Recipe

Inspired by The Grove Pub & Restaurant
Time1h 5m
Serves4

Make Add Spicy Chicken Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Spicy Chicken Marinade & Chicken

Finishing & Serving

Method

Spicy Chicken Marinade & Chicken

1

Prepare chicken

Trim any excess fat from the chicken thighs or breasts and pat them dry with paper towels. If using breasts, slice them horizontally into 1/2-inch cutlets or pound to an even thickness for even cooking.

2

Make marinade

In a medium bowl, whisk together the yogurt, vegetable oil, lemon juice, minced garlic, grated ginger, and hot chili paste until smooth. Add smoked paprika, ground cumin, ground coriander, crushed red pepper flakes, salt, and black pepper. Stir until fully combined.

3

Marinate chicken

Add the chicken to the bowl with the marinade, turning pieces to coat thoroughly. Cover and refrigerate at least 30 minutes, preferably 2–4 hours. For maximum flavor, marinate up to 8 hours but no more than 12 hours (yogurt can begin to break down the meat if left too long).

4

Bring to room temperature

About 20 minutes before cooking, remove the marinated chicken from the refrigerator so it comes closer to room temperature. This helps it cook evenly.

5

Cook chicken

Heat a large skillet or grill pan over medium-high heat and add 1 tablespoon neutral oil. When the oil shimmers, remove excess marinade from the chicken (shake off but do not wipe) and add the pieces in a single layer without crowding. Cook thighs 5–7 minutes per side (breasts or cutlets 3–5 minutes per side) until an internal temperature of 165°F (74°C) is reached and the exterior is nicely charred. Work in batches if necessary to avoid steaming. If using a grill, cook over medium-high heat 4–6 minutes per side.

6

Rest chicken

Transfer cooked chicken to a cutting board and let rest 5 minutes to allow juices to redistribute before slicing or serving.

Finishing & Serving

7

Slice the rested chicken across the grain into strips or leave whole, as preferred.

8

Plate the chicken and sprinkle with chopped cilantro and sliced scallions if using. Serve with lime wedges and optional plain yogurt or cooling sauce on the side to temper heat.

9

Taste and adjust: offer extra crushed red pepper or hot sauce at the table for more heat, and additional salt or lime juice if desired.