Chicken Thighs in Chilli Marinade
Tender, juicy, and packed with bold flavors, these Chicken Thighs in Chilli Marinade are sure to elevate your mealtime game. This recipe combines bone-in or boneless chicken thighs with a fiery marinade made from smoky paprika, red chilli flakes, fresh garlic, and a touch of sweetness from honey. Enhanced with bright lemon juice and savory soy sauce, the marinade infuses the chicken with layers of heat, tang, and umami. Whether you bake, grill, or pan-sear, these succulent chicken thighs come out perfectly caramelized and bursting with flavor. Serve garnished with fresh cilantro and lime wedges for a vibrant finishing touch. Perfect for a quick weeknight dinner or a flavorful feast, this recipe is your go-to for a spicy, satisfying centerpiece. Keywords: chicken thighs recipe, chilli marinade, grilled chicken, baked chicken, spicy chicken recipes, easy weeknight dinners.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on or boneless)
- 2 teaspoons Red chilli flakes
- 1 teaspoon Paprika (smoked or sweet)
- 3 pieces Garlic cloves (minced)
- 2 tablespoons Lemon juice (freshly squeezed)
- 3 tablespoons Olive oil
- 1 tablespoon Honey
- 2 tablespoons Soy sauce
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 2 tablespoons Fresh cilantro (chopped, optional garnish)
- 4 pieces Lime wedges (optional, for serving)
Instructions
In a small bowl, whisk together the red chilli flakes, paprika, minced garlic, lemon juice, olive oil, honey, soy sauce, ground cumin, salt, and black pepper to form the marinade.
Place the chicken thighs in a large resealable plastic bag or a bowl. Pour the marinade over the chicken, ensuring each piece is thoroughly coated.
Seal the bag or cover the bowl with plastic wrap, and refrigerate for at least 2 hours (or up to overnight) to allow the flavors to penetrate the chicken.
Preheat your oven to 400°F (200°C) if baking. Alternatively, heat a grill or skillet over medium-high heat.
If baking, place the marinated chicken thighs on a baking sheet lined with parchment paper or in a roasting pan. Bake for 25-30 minutes, flipping halfway through, until the skin is crispy and the internal temperature reaches 165°F (74°C).
For grilling, cook the thighs on a preheated grill for 6-8 minutes per side, or until charred on the outside and fully cooked through.
If pan-searing, heat a tablespoon of olive oil in a skillet, and cook each side of the chicken for 6-8 minutes over medium heat until golden brown and cooked through.
Remove the chicken thighs from the heat, and let them rest for 5 minutes before serving.
Garnish with fresh chopped cilantro and serve with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
1812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.2 g | 157% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 4018 mg | 175% | |
| Total Carbohydrate | 48.4 g | 18% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 20.9 g | ||
| Protein | 127.1 g | 254% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 189 mg | 15% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1875 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
