Spicy Chicken Recipe

Prep the chicken

Trim any excess fat from 1 lb boneless skinless chicken thighs and pat them dry with paper towels. If thighs are large, cut them into 1½–2-inch pieces or leave whole for slicing after cooking.

Make the spice marinade

In a medium bowl combine 1 tsp kosher salt, 1 tsp black pepper, 1 tbsp smoked paprika, 1 tsp ground cumin, 1 tbsp chili powder, 1 tsp cayenne pepper, 1 tsp garlic powder, and 1 tsp onion powder. Whisk in 2 tbsp olive oil, 1 tbsp hot sauce, and 1 tbsp fresh lime juice to form a thick paste.

Marinate

Toss the chicken with the spice marinade until evenly coated. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, allow 15 minutes at room temperature to absorb flavors.

Heat pan

Place a large heavy skillet (cast iron preferred) over medium-high heat. Once hot, add the marinated chicken pieces in a single layer, leaving space so pieces sear rather than steam—cook in batches if needed.

Sear the chicken

Sear the chicken without moving for 3–4 minutes until a deep golden crust forms. Flip and cook the other side 3–4 minutes until an internal temperature reaches 165°F (74°C) or juices run clear. Total cook time will be 6–10 minutes depending on piece size.

Finish with butter and honey

Reduce heat to medium. Push chicken to one side of the pan, add 1 tbsp unsalted butter and 1 tsp honey to the pan and allow to melt. Toss the chicken in the butter-honey pan juices for 30–60 seconds to glaze and coat. Taste and add ½ tsp red pepper flakes if you want extra heat.

Rest

Remove chicken from the pan and let rest for 3–5 minutes so juices redistribute. Squeeze a little additional lime over the chicken for brightness.

Slice or shred the rested chicken if desired. Transfer to a plate or warm tortillas. Sprinkle with 2 tbsp chopped fresh cilantro and 2 tbsp sliced green onions. Serve with lime wedges and optional sides: shredded lettuce or slaw, sour cream or yogurt, and warm tortillas or rice.