Fiery Chicken
Ignite your taste buds with this bold and flavor-packed recipe for Fiery Chicken! Perfectly seasoned bone-in, skin-on chicken thighs are coated in a smoky blend of paprika, cayenne, garlic, and cumin, then marinated in a zesty mixture of fresh lemon juice and olive oil for an irresistible balance of heat and tang. Baked to golden perfection with crispy skin that locks in juicy tenderness, this dish is as satisfying as it is easy to prepare. Ready in under an hour with just 15 minutes of prep time, Fiery Chicken is ideal for busy weeknight dinners or as the centerpiece of your next spicy feast. Garnished with fresh cilantro and optional red chili slices for a bold, vibrant finish, this dish pairs beautifully with rice, salads, or roasted vegetables. Bring the heat to your next meal with this simple yet unforgettable recipe!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 tablespoons Paprika
- 1 teaspoon Cayenne pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 3 tablespoons Olive oil
- 2 tablespoons Fresh cilantro (chopped)
- 1 piece Fresh red chili (optional, sliced)
Instructions
In a small bowl, combine the paprika, cayenne pepper, garlic powder, onion powder, ground cumin, salt, and black pepper. Mix well to create a spice rub.
Pat the chicken thighs dry with paper towels, then place them in a large bowl. Rub the spice mixture all over the chicken, ensuring even coating.
In a separate bowl, whisk together the lemon juice and olive oil. Pour this marinade over the chicken and toss to coat. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 30 minutes (or up to 2 hours for best flavor).
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with oil.
Arrange the marinated chicken thighs on the prepared baking sheet in a single layer, skin-side up.
Bake the chicken for 30-35 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy and golden brown.
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Garnish with fresh chopped cilantro and optional sliced red chili for an extra kick. Serve hot with rice, salad, or your favorite side.
Nutrition Facts
Calories |
2347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.5 g | 237% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 3119 mg | 136% | |
| Total Carbohydrate | 18.0 g | 7% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 3.4 g | ||
| Protein | 165.9 g | 332% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2260 mg | 48% | |
*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.
