17 Delicious Chicken Recipes Ideas Spicy

Unleash your culinary creativity with our sizzling selection of 17 Delicious Chicken Recipes Ideas Spicy! Whether you’re craving a quick weeknight dinner or looking to spice up your meal rotation, these fiery favorites are sure to delight. From zesty tacos to bold curries, each recipe promises a flavor-packed adventure. Ready to turn up the heat? Let’s dive into these mouthwatering dishes that will have everyone asking for seconds!

Spicy Garlic Butter Chicken

Get ready to elevate your weeknight dinner with this Spicy Garlic Butter Chicken. Garlicky, buttery, and with just the right kick, it’s a dish that promises maximum flavor with minimal fuss.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, sliced into thin cutlets
• 3 tbsp unsalted butter, creamy and rich
• 4 cloves garlic, minced to aromatic perfection
• 1 tsp red pepper flakes, for a spicy punch
• 1/2 cup chicken broth, low-sodium and savory
• 1 tbsp fresh lemon juice, bright and tangy
• 2 tbsp fresh parsley, finely chopped for a herby finish
• Salt and freshly ground black pepper, to season

Instructions

1. Season the chicken cutlets evenly with salt and freshly ground black pepper on both sides.
2. Heat a large skillet over medium-high heat and melt the unsalted butter until it’s frothy and golden.
3. Add the chicken cutlets to the skillet, cooking for 3-4 minutes per side until golden brown and cooked through. Tip: Avoid overcrowding the pan to ensure each piece gets a perfect sear.
4. Remove the chicken from the skillet and set aside on a plate, covered to keep warm.
5. In the same skillet, add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant. Tip: Keep the heat medium to prevent the garlic from burning.
6. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan for extra flavor.
7. Return the chicken to the skillet, simmering in the sauce for 2 minutes to absorb the flavors. Tip: For a thicker sauce, let it reduce for an additional minute.
8. Sprinkle with fresh parsley before serving.

Chicken emerges juicy and infused with a bold garlic butter sauce that’s irresistibly spicy. Serve over a bed of steamed rice or with crusty bread to soak up every last drop of the sauce.

Honey Sriracha Chicken Skewers

Vibrant flavors meet simplicity in these Honey Sriracha Chicken Skewers. Perfect for grilling season, they pack a punch with minimal effort.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup raw honey, thick and golden
• 2 tbsp Sriracha sauce, fiery and smooth
• 2 tbsp soy sauce, rich and umami-packed
• 1 tbsp fresh lime juice, bright and zesty
• 2 cloves garlic, minced finely
• 1 tsp ginger, freshly grated
• 1/2 tsp smoked paprika, deep and aromatic
• 1/4 tsp sea salt, coarse and flaky
• 1/4 tsp black pepper, freshly ground
• 2 tbsp cilantro, chopped finely for garnish

Instructions

1. Preheat grill to medium-high heat, 375°F to 400°F.
2. In a bowl, whisk honey, Sriracha, soy sauce, lime juice, garlic, ginger, smoked paprika, salt, and pepper until smooth. Tip: Adjust Sriracha for more heat.
3. Add chicken pieces to the marinade, ensuring each piece is coated. Marinate for 20 minutes. Tip: Don’t marinate longer to prevent texture change.
4. Thread chicken onto skewers, leaving small gaps between pieces.
5. Grill skewers for 4-5 minutes per side, until charred and internal temperature reaches 165°F. Tip: Baste with leftover marinade first 2 minutes.
6. Remove from grill, let rest for 3 minutes. Garnish with cilantro.

Noteworthy for their sticky glaze and tender bite, these skewers shine alongside cool cucumber salad. Try serving over jasmine rice to soak up extra sauce.

Buffalo Chicken Stuffed Peppers

You’ve likely tried buffalo chicken in every form but stuffed peppers bring a fresh twist. This recipe packs all the spicy, tangy flavors you love into a colorful, edible vessel.

Ingredients

– 4 large bell peppers, halved and seeds removed
– 2 cups shredded cooked chicken
– 1/2 cup hot sauce, preferably Frank’s RedHot
– 1/2 cup cream cheese, softened
– 1/2 cup shredded sharp cheddar cheese
– 1/4 cup blue cheese crumbles
– 2 tbsp unsalted butter, melted
– 1 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp smoked paprika

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix shredded chicken, hot sauce, cream cheese, cheddar cheese, blue cheese crumbles, melted butter, garlic powder, onion powder, and smoked paprika until well combined.
3. Spoon the chicken mixture evenly into the bell pepper halves, packing lightly.
4. Place stuffed peppers on the prepared baking sheet. Bake for 25-30 minutes, until peppers are tender and filling is bubbly.
5. For a golden top, broil for 2-3 minutes, watching closely to prevent burning.
6. Let cool for 5 minutes before serving. This allows the filling to set slightly.
Tip: For extra crispness, lightly spray the peppers with oil before baking.
Tip: Swap blue cheese for ranch dressing if preferred.
Tip: Use a mix of pepper colors for a vibrant presentation.
Unbelievably tender peppers cradle a creamy, spicy filling with a satisfying cheese pull. Serve with celery sticks and extra hot sauce for dipping.

Crispy Fried Chicken with Hot Sauce

Savory and spicy, this crispy fried chicken with hot sauce is a crowd-pleaser that delivers on flavor and crunch.

Ingredients

• 2 cups all-purpose flour, finely sifted
• 1 tbsp smoked paprika, for a deep, smoky flavor
• 1 tsp garlic powder, finely ground
• 1 tsp onion powder, for a subtle sharpness
• 1 tsp salt, for seasoning
• 1/2 tsp black pepper, freshly ground
• 1 cup buttermilk, for tenderizing
• 1 large egg, farm-fresh, beaten
• 4 chicken thighs, skin-on for extra crispiness
• 4 chicken drumsticks, skin-on for extra crispiness
• 2 cups vegetable oil, for deep frying
• 1/2 cup hot sauce, for a fiery kick

Instructions

1. In a large bowl, whisk together the flour, smoked paprika, garlic powder, onion powder, salt, and black pepper.
2. In another bowl, mix the buttermilk and beaten egg until fully combined.
3. Dip each piece of chicken into the buttermilk mixture, then dredge in the flour mixture, ensuring full coverage.
4. Heat the vegetable oil in a deep fryer or large pot to 375°F. Use a thermometer for accuracy.
5. Fry the chicken in batches for 12-15 minutes, turning occasionally, until golden brown and crispy.
6. Remove the chicken and drain on a wire rack over paper towels to keep it crispy.
7. Toss the fried chicken in hot sauce while still warm for an even coating.

With its golden, crunchy exterior and juicy interior, this chicken packs a punch with the hot sauce. Serve it alongside cool, creamy coleslaw to balance the heat.

Thai Green Curry Chicken

Make Thai Green Curry Chicken a weeknight hero with its vibrant flavors and quick prep. Master this dish with fresh ingredients and bold spices.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 can (13.5 oz) creamy coconut milk
• 2 tbsp green curry paste, aromatic and spicy
• 1 cup bamboo shoots, crisp and tender
• 1 red bell pepper, thinly sliced for sweetness
• 1 tbsp fish sauce, for umami depth
• 1 tsp brown sugar, to balance heat
• 1/2 cup fresh basil leaves, torn for garnish
• 1 tbsp vegetable oil, for sautéing

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add chicken pieces, sauté until golden brown, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Stir in green curry paste, cook for 1 minute until fragrant.
4. Pour in coconut milk, scraping the bottom to deglaze the pan.
5. Add bamboo shoots and red bell pepper, simmer for 10 minutes until vegetables are tender. Tip: Keep the heat medium to prevent curdling the coconut milk.
6. Mix in fish sauce and brown sugar, adjust seasoning if necessary.
7. Garnish with torn basil leaves before serving. Tip: Add basil at the last moment to preserve its vibrant color and aroma.

Bold flavors of coconut and curry meld beautifully with the tender chicken and crisp vegetables. Serve over steamed jasmine rice for a complete meal that’s as visually appealing as it is delicious.

Jerk Chicken with Mango Salsa

Make this Jerk Chicken with Mango Salsa for a vibrant, flavor-packed meal that’s perfect for summer gatherings. The spicy, smoky chicken pairs beautifully with the sweet, tangy salsa.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs (juicy and well-marbled)
• 2 tbsp jerk seasoning (spicy and aromatic)
• 1 tbsp olive oil (rich extra virgin)
• 1 ripe mango (sweet and juicy), diced
• 1/2 red bell pepper (crisp and colorful), finely chopped
• 1/4 cup red onion (sharp and pungent), minced
• 1 jalapeño (fiery and fresh), seeded and minced
• 2 tbsp fresh cilantro (bright and herbaceous), chopped
• 1 lime (zesty and tangy), juiced
• Salt (fine sea salt), to taste

Instructions

1. Preheat grill to medium-high heat, about 375°F.
2. Rub chicken thighs evenly with jerk seasoning and olive oil. Let marinate for 10 minutes.
3. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F. Tip: Avoid flipping too early to get a good sear.
4. While chicken cooks, combine mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Tip: Let salsa sit for 10 minutes to meld flavors.
5. Remove chicken from grill. Let rest for 5 minutes before serving. Tip: Resting ensures juices redistribute.
6. Serve chicken topped with mango salsa.

Delight in the contrast of the smoky, spicy chicken against the fresh, sweet salsa. Perfect with a side of coconut rice or grilled plantains for a complete Caribbean-inspired meal.

Chicken Vindaloo

Looking for a fiery, flavorful dish to spice up your dinner routine? Chicken Vindaloo delivers with its bold spices and tender meat.

Ingredients

• 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 3 tbsp fiery red chili powder
• 1/4 cup rich apple cider vinegar
• 1/2 cup finely chopped yellow onion
• 4 cloves garlic, minced to a paste
• 1 inch fresh ginger, grated
• 1 tsp ground turmeric
• 1 tsp sweet paprika
• 1/2 cup water
• 2 tbsp extra virgin olive oil
• 1 tsp sugar
• 1 tsp salt

Instructions

1. In a large bowl, mix chicken with chili powder, vinegar, onion, garlic, ginger, turmeric, and paprika. Marinate for 1 hour in the fridge.
2. Heat olive oil in a deep skillet over medium-high heat. Add marinated chicken and sear until browned, about 5 minutes.
3. Pour in water, add sugar and salt. Stir well to combine.
4. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
5. Uncover and cook for another 10 minutes until sauce thickens.

Enjoy the Chicken Vindaloo with its thick, aromatic sauce and tender chunks of chicken. Serve over steamed basmati rice or with warm naan bread for a complete meal.

Spicy Chicken Tacos with Avocado Crema

Bold flavors and simple techniques make these Spicy Chicken Tacos with Avocado Crema a must-try. Perfect for a quick weeknight dinner or a weekend feast, they’re sure to impress.

Ingredients

• 1 lb boneless, skinless chicken thighs, trimmed of excess fat
• 2 tbsp smoked paprika
• 1 tbsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 2 tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro
• 1 ripe avocado, pitted and peeled
• 1/4 cup sour cream
• 1 tbsp olive oil
• 8 small corn tortillas, warmed
• 1/2 cup thinly sliced red onion
• 1/2 cup crumbled queso fresco

Instructions

1. In a bowl, combine chicken thighs with smoked paprika, cumin, garlic powder, onion powder, cayenne pepper, and lime juice. Marinate for at least 30 minutes.
2. Heat olive oil in a skillet over medium-high heat. Add chicken, cooking for 5-6 minutes per side until fully cooked. Tip: Don’t overcrowd the skillet to ensure even cooking.
3. Remove chicken from skillet, let rest for 5 minutes, then slice thinly.
4. In a blender, combine avocado, sour cream, and cilantro. Blend until smooth to make the crema. Tip: Add a splash of water if the crema is too thick.
5. Warm tortillas in a dry skillet for about 30 seconds per side. Tip: Keep them wrapped in a towel to stay warm.
6. Assemble tacos with sliced chicken, avocado crema, red onion, and queso fresco.

Now, enjoy the contrast of the spicy, smoky chicken against the cool, creamy avocado crema. Serve with extra lime wedges for a bright finish.

Korean Fried Chicken

Honey-glazed Korean Fried Chicken is a crispy, sweet, and spicy delight that’s perfect for any gathering. Here’s how to make it at home with ease.

Ingredients

– 2 lbs chicken wings, skin-on and patted dry
– 1 cup potato starch, for extra crispiness
– 1/2 cup honey, thick and golden
– 1/4 cup gochujang (Korean chili paste), spicy and vibrant
– 3 tbsp soy sauce, rich and savory
– 2 tbsp minced garlic, freshly chopped
– 1 tbsp sesame oil, aromatic and nutty
– 1 tsp ginger, finely grated
– 1/2 cup water, cold
– 2 cups vegetable oil, for deep frying

Instructions

1. In a large bowl, coat chicken wings evenly with potato starch. Shake off excess.
2. Heat vegetable oil in a deep fryer or large pot to 350°F. Fry wings in batches for 10-12 minutes until golden and crispy. Drain on paper towels.
3. In a saucepan over medium heat, combine honey, gochujang, soy sauce, garlic, sesame oil, ginger, and water. Simmer for 5 minutes until slightly thickened.
4. Toss fried wings in the sauce until fully coated. Serve immediately.
5. Tip: Double fry the wings for extra crispiness—fry once at 325°F, rest, then fry again at 350°F.
6. Tip: Use a thermometer to maintain oil temperature for consistent results.
7. Tip: Let the sauce cool slightly before tossing to prevent the chicken from getting soggy.
Resty your wings on a wire rack after frying to keep them crispy. The combination of sweet honey and spicy gochujang creates a sticky, flavorful coating that’s irresistible. Serve with pickled radishes for a refreshing contrast.

Chicken Diablo with Pasta

Kick off your weeknight dinner with this fiery Chicken Diablo paired with al dente pasta, a dish that promises bold flavors and minimal fuss.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese, freshly grated
• 1 tbsp crushed red pepper flakes
• 8 oz penne pasta, uncooked
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 1/4 cup fresh basil leaves, thinly sliced

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add penne pasta and cook for 11 minutes until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook for 5-6 minutes until golden brown. Tip: Don’t overcrowd the skillet to ensure even browning.
3. Reduce heat to medium. Add minced garlic and red pepper flakes to the skillet. Sauté for 1 minute until fragrant.
4. Pour in heavy cream and bring to a simmer. Cook for 3 minutes, stirring occasionally, until slightly thickened.
5. Stir in Parmesan cheese until melted. Season with salt and black pepper. Tip: Adjust red pepper flakes for more or less heat.
6. Add cooked pasta to the skillet. Toss to coat evenly with the sauce. Tip: Reserve some pasta water to adjust sauce consistency if needed.
7. Garnish with fresh basil before serving. Serve hot for the best flavor and texture.

Generously portion this creamy, spicy dish with a side of crusty bread to soak up the sauce. The heat from the red pepper flakes balances perfectly with the richness of the cream, making every bite irresistible.

Cajun Chicken Alfredo

Get ready to spice up your pasta night with this creamy, bold-flavored dish. Perfect for those who love a little heat with their comfort food.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into thin strips
• 2 tbsp Cajun seasoning, freshly ground for maximum flavor
• 3 cloves garlic, minced to release aromatic oils
• 1 cup heavy cream, rich and velvety
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 8 oz fettuccine pasta, cooked al dente
• 2 tbsp unsalted butter, for a smooth finish
• 1 tbsp olive oil, extra virgin for sautéing
• 1/4 tsp salt, to enhance flavors
• 1/4 tsp black pepper, freshly cracked

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add chicken strips, seasoning with salt and black pepper. Cook until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure even browning.
3. Sprinkle Cajun seasoning over chicken, stirring to coat evenly. Cook for 1 minute to toast the spices.
4. Add minced garlic, sautéing until fragrant, about 30 seconds. Tip: Keep the garlic moving to prevent burning.
5. Pour in heavy cream, bringing to a gentle simmer. Reduce heat to low, stirring occasionally.
6. Stir in Parmesan cheese until melted and sauce thickens, about 3 minutes. Tip: For a smoother sauce, grate the cheese finely.
7. Add cooked fettuccine to the skillet, tossing to coat in the sauce. Finish with butter, stirring until fully incorporated.

Mouthwatering and indulgent, this dish boasts a creamy texture with a spicy kick. Serve with a sprinkle of extra Parmesan and a side of crusty bread to soak up the sauce.

Spicy Chicken and Rice Casserole

Zesty flavors come together in this Spicy Chicken and Rice Casserole, a hearty dish that packs a punch. Perfect for weeknight dinners, it’s a one-pan wonder that delivers both comfort and spice.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup long-grain white rice, rinsed
• 2 cups chicken broth, rich and flavorful
• 1 cup diced tomatoes, fire-roasted for depth
• 1/2 cup diced yellow onion, crisp and sharp
• 2 cloves garlic, minced and aromatic
• 1 tbsp olive oil, extra virgin and fruity
• 1 tsp smoked paprika, warm and earthy
• 1/2 tsp cayenne pepper, fiery and bold
• Salt, to season

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish with olive oil.
2. In a large skillet over medium heat, warm 1 tbsp olive oil. Add chicken pieces, seasoning with salt. Cook until golden, about 5 minutes per side. Tip: Don’t overcrowd the skillet to ensure even browning.
3. Add diced onion and minced garlic to the skillet. Sauté until translucent, about 3 minutes.
4. Stir in rinsed rice, smoked paprika, and cayenne pepper. Cook for 1 minute to toast the rice lightly.
5. Transfer the mixture to the prepared baking dish. Pour in chicken broth and diced tomatoes, stirring to combine. Tip: For extra flavor, use homemade chicken broth.
6. Cover tightly with foil. Bake for 35 minutes, until rice is tender and liquid is absorbed. Tip: Let it rest for 5 minutes after baking for the flavors to meld.
7. Fluff with a fork before serving.

Juicy chicken and fluffy rice soak up the smoky, spicy sauce, creating layers of flavor. Serve with a dollop of sour cream to balance the heat, or alongside a crisp green salad for a complete meal.

Chicken Tikka Masala

Absolutely no dish brings the vibrant flavors of Indian cuisine to your table like Chicken Tikka Masala. A perfect blend of spices and creamy tomato sauce, it’s a crowd-pleaser every time.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup plain Greek yogurt, thick and creamy
• 2 tbsp fresh lemon juice, bright and tangy
• 4 garlic cloves, minced to a fine paste
• 1 tbsp ginger, freshly grated
• 2 tsp ground cumin, aromatic and earthy
• 2 tsp smoked paprika, for a deep, smoky flavor
• 1 tsp turmeric, vibrant and slightly bitter
• 1 tsp salt, fine and evenly distributed
• 2 tbsp vegetable oil, neutral and high-heat tolerant
• 1 large onion, finely diced
• 1 can (14 oz) tomato sauce, rich and smooth
• 1 cup heavy cream, luxurious and velvety
• 1 tbsp garam masala, warm and complex
• Fresh cilantro, chopped for garnish

Instructions

1. In a large bowl, mix yogurt, lemon juice, garlic, ginger, cumin, paprika, turmeric, and salt until smooth.
2. Add chicken pieces to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 4 hours, preferably overnight.
3. Preheat grill to medium-high heat (375°F). Thread marinated chicken onto skewers, leaving space between pieces.
4. Grill chicken for 5-6 minutes per side, until charred and cooked through. Remove from skewers and set aside.
5. In a large skillet, heat oil over medium heat. Add onion and sauté until golden, about 5 minutes.
6. Stir in tomato sauce and simmer for 10 minutes, allowing flavors to meld.
7. Add grilled chicken and heavy cream to the skillet. Simmer gently for another 5 minutes.
8. Sprinkle garam masala over the dish, stirring to combine. Cook for 1 minute more.
9. Garnish with fresh cilantro before serving.

Perfectly tender chicken pieces swim in a creamy, spiced tomato sauce, offering a balance of heat and richness. Serve over basmati rice or with warm naan for scooping up every last bit of sauce.

Szechuan Chicken Stir Fry

Ready to spice up your dinner routine? This Szechuan Chicken Stir Fry packs a punch with bold flavors and a quick cook time.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp Szechuan peppercorns, lightly crushed
• 3 tbsp soy sauce, rich and dark
• 1 tbsp rice vinegar, tangy and sharp
• 2 tsp sugar, fine and white
• 1 tbsp cornstarch, finely milled
• 2 tbsp vegetable oil, high smoke point
• 3 garlic cloves, minced
• 1 inch ginger, freshly grated
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets, crisp and fresh
• 1 tsp red pepper flakes, for extra heat

Instructions

1. Marinate chicken with soy sauce, rice vinegar, sugar, and cornstarch for 15 minutes. Tip: This ensures the chicken stays tender.
2. Heat oil in a wok over high heat until shimmering. Add Szechuan peppercorns and stir for 30 seconds to release aroma.
3. Add marinated chicken, spreading pieces in a single layer. Cook undisturbed for 2 minutes to sear.
4. Stir in garlic and ginger, cooking for another minute until fragrant.
5. Toss in bell pepper and broccoli, stir-frying for 3 minutes until vegetables are crisp-tender. Tip: High heat is key for that restaurant-style char.
6. Sprinkle red pepper flakes over the stir fry, adjusting to your heat preference. Tip: Taste as you go to balance flavors.
7. Serve immediately over steamed rice or noodles for a complete meal. Garnish with extra Szechuan peppercorns if desired.

Golden and glistening, this dish offers a symphony of textures from the juicy chicken to the crunchy vegetables. The heat builds gradually, leaving a tantalizing numbness from the Szechuan peppercorns. Try wrapping it in lettuce leaves for a refreshing contrast.

Spicy Chicken Enchiladas

Ready to spice up your dinner routine? These Spicy Chicken Enchiladas pack a punch with bold flavors and a satisfying kick.

Ingredients

• 2 cups shredded, juicy rotisserie chicken
• 1 tbsp vibrant chili powder
• 1 tsp smoky cumin
• 1/2 tsp sharp garlic powder
• 1/4 tsp fine sea salt
• 1 cup tangy red enchilada sauce
• 8 soft corn tortillas
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup crisp green onions, thinly sliced
• 1/4 cup fresh cilantro, roughly chopped

Instructions

1. Preheat your oven to 375°F for even cooking.
2. In a bowl, mix the shredded chicken with chili powder, cumin, garlic powder, and sea salt until well coated.
3. Warm the tortillas for 30 seconds in the microwave to prevent cracking.
4. Spread 1/4 cup of enchilada sauce at the bottom of a baking dish to prevent sticking.
5. Fill each tortilla with the spiced chicken mixture, roll tightly, and place seam-side down in the dish.
6. Pour the remaining sauce over the enchiladas, ensuring they’re fully covered for maximum flavor.
7. Sprinkle the grated cheddar cheese evenly over the top for a golden melt.
8. Bake for 20 minutes, or until the cheese is bubbly and slightly browned.
9. Garnish with green onions and cilantro for a fresh contrast.

Juicy chicken and melted cheese contrast beautifully with the crisp toppings. Serve with a side of cool sour cream to balance the heat.

Harissa Chicken with Roasted Vegetables

Get ready to spice up your dinner routine with this Harissa Chicken and Roasted Vegetables dish. Bold flavors and simple steps make it a weeknight winner.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp fiery harissa paste
• 1 tbsp rich extra virgin olive oil
• 1 tsp finely ground sea salt
• 1/2 tsp freshly cracked black pepper
• 1 lb colorful baby potatoes, halved
• 2 cups crisp broccolini florets
• 1 large red bell pepper, sliced into strips
• 1 tbsp zesty lemon juice

Instructions

1. Preheat your oven to 400°F. Tip: Ensure even cooking by placing the rack in the center.
2. In a large bowl, mix chicken thighs with harissa paste, olive oil, salt, and pepper until evenly coated.
3. Arrange chicken on one side of a baking sheet. Tip: Leave space between pieces for crisp edges.
4. In the same bowl, toss potatoes, broccolini, and bell pepper with remaining olive oil and lemon juice.
5. Spread vegetables on the other side of the baking sheet. Tip: Single layer ensures even roasting.
6. Roast for 25 minutes, then flip chicken and stir vegetables. Roast 10 more minutes until chicken reaches 165°F.

Now the chicken boasts a smoky crust, while the vegetables are tender-crisp. Serve over quinoa for a hearty meal.

Chili Lime Chicken Wings

Here’s how to make Chili Lime Chicken Wings that pack a punch. Perfect for game day or a casual dinner.

Ingredients

• 2 lbs fresh chicken wings, split at joints
• 1/4 cup fresh lime juice, squeezed from ripe limes
• 2 tbsp chili powder, preferably ancho for depth
• 1 tbsp smoked paprika, for a subtle smokiness
• 1 tsp garlic powder, finely ground
• 1 tsp sea salt, coarse
• 1/2 cup honey, raw and unfiltered for sweetness
• 2 tbsp olive oil, extra virgin for richness

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, whisk together lime juice, chili powder, smoked paprika, garlic powder, and sea salt until well combined.
3. Add chicken wings to the bowl. Toss until each wing is evenly coated with the marinade. Tip: Let the wings marinate for at least 30 minutes in the fridge for deeper flavor.
4. Arrange the wings on the prepared baking sheet in a single layer. Drizzle with olive oil to ensure crispiness.
5. Bake for 25 minutes, then flip the wings. Tip: Use tongs for easy turning and to keep the skin intact.
6. After flipping, brush the wings with honey. Return to the oven for another 20 minutes or until the skin is crispy and golden.
7. Remove from the oven. Let rest for 5 minutes before serving. Tip: The resting time allows the juices to redistribute, making the wings juicier.

Vibrant and tangy, these wings have a perfect balance of heat and sweetness. Serve them with a side of cool ranch or blue cheese dressing to complement the spice.

Conclusion

Craving something spicy and delicious? This roundup of 17 chicken recipes is your ticket to flavor town! Whether you’re in the mood for something mildly spicy or fiery hot, there’s a dish here for every palate. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest to spread the spicy love. Happy cooking!

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