Lemon Chili Chicken
Bursting with bold, zesty flavor, this Lemon Chili Chicken recipe is a perfect balance of tangy citrus and a spicy kick. Juicy boneless chicken thighs are marinated in a vibrant blend of fresh lemon juice, minced garlic, smoky paprika, red chili flakes, and a touch of honey for sweetness, infusing every bite with robust flavor. Lightly pan-seared to achieve a golden, caramelized crust, the chicken is then garnished with fresh parsley and lemon slices for an extra pop of freshness. Ready in under an hour (with an optional overnight marinade for even deeper flavor), this dish is a versatile crowd-pleaser, perfect as a star entrée served alongside rice, roasted vegetables, or a crisp green salad. Impress your family or guests with this easy-to-make yet restaurant-quality meal that’s bursting with vibrant flavors and flawless textures! Keywords: Lemon Chili Chicken, tangy and spicy chicken recipe, quick chicken dinner, easy marinade recipe.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 3 tablespoons Lemon juice
- 3 pieces Garlic cloves, minced
- 1.5 teaspoons Red chili flakes
- 1 teaspoons Smoked paprika
- 1 teaspoons Ground cumin
- 2 teaspoons Honey
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 pieces Lemon slices
Instructions
In a medium bowl, combine lemon juice, minced garlic, red chili flakes, smoked paprika, ground cumin, honey, 1 tablespoon of olive oil, salt, and black pepper to create a marinade.
Add the chicken thighs to the bowl and coat them well with the marinade. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour, or up to overnight for deeper flavor.
Heat the remaining 1 tablespoon of olive oil in a large skillet or grill pan over medium-high heat.
Remove the chicken thighs from the marinade, letting any excess drip off, and place them in the skillet. Cook for 4-5 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature of 75°C/165°F).
Once the chicken is cooked, remove it from the skillet and let it rest for 5 minutes.
Arrange the chicken thighs on a serving plate and garnish with freshly chopped parsley and lemon slices.
Serve hot with a side of rice, roasted vegetables, or a fresh salad for a complete meal.
Nutrition Facts
Calories |
1180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.3 g | 102% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 2708 mg | 118% | |
| Total Carbohydrate | 22.9 g | 8% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 13.3 g | ||
| Protein | 102.2 g | 204% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1298 mg | 28% | |
*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.
