Piquant Chicken
Ignite your taste buds with this flavorful and easy-to-make Piquant Chicken recipe! Tender boneless chicken thighs are marinated in a bold blend of soy sauce, honey, lime juice, and aromatic spices like paprika, cumin, and chili flakes, then pan-seared to golden perfection. Infused with garlic and ginger, this dish is elevated by a tantalizing glaze that strikes the perfect balance of spicy, tangy, and sweet flavors. With minimal prep time and a cooking process that locks in all the mouthwatering zest, Piquant Chicken is a go-to for weeknight dinners or casual gatherings. Serve it over steamed rice, fluffy quinoa, or fresh greens for a complete meal that’s sure to impress. Perfect for anyone craving bold, vibrant flavors, this recipe is a culinary adventure in every bite!
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Recipe Information
Ingredients
- 6 pieces Boneless chicken thighs
- 2 tablespoons Olive oil
- 4 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 teaspoon Red chili flakes
- 1 teaspoon Paprika
- 1 teaspoon Cumin powder
- 2 tablespoons Soy sauce
- 1.5 tablespoons Honey
- 2 tablespoons Lime juice
- 2 tablespoons Fresh cilantro, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Pat the chicken thighs dry with a paper towel and set aside.
In a small bowl, mix soy sauce, honey, lime juice, and half of the garlic and ginger. Stir well to create a marinade.
Place the chicken thighs in a resealable plastic bag or shallow dish and pour the marinade over them. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
Heat olive oil in a large skillet over medium-high heat.
Remove the chicken from the marinade, shaking off the excess liquid, and place it into the hot skillet. Reserve the remaining marinade.
Sear the chicken thighs for 3-4 minutes on each side, until golden brown.
Reduce the heat to medium and add the remaining garlic, ginger, red chili flakes, paprika, cumin powder, salt, and black pepper to the skillet. Stir to combine and cook for an additional 1 minute to release the flavors.
Pour the reserved marinade into the skillet and bring it to a boil. Reduce the heat to a simmer, cover, and cook for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Uncover the skillet, increase the heat slightly, and cook for an additional 2-3 minutes to thicken the sauce as desired.
Garnish with freshly chopped cilantro and serve the piquant chicken hot with steamed rice, quinoa, or a side of your choice.
Nutrition Facts
Calories |
1925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.2 g | 153% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 780 mg | 260% | |
| Sodium | 2945 mg | 128% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 27.5 g | ||
| Protein | 185.1 g | 370% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2173 mg | 46% | |
*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.
