Red Devil Chicken
Ignite your taste buds with this fiery and flavorful Red Devil Chicken, a bold recipe that strikes the perfect balance between heat and smoky sweetness. Juicy, bone-in, skin-on chicken thighs are bathed in an irresistible marinade of red chili paste, smoked paprika, cayenne pepper, and a touch of honey, then seared to golden perfection in a sizzling skillet. Aromatic garlic and ginger infuse every bite, while soy sauce and lime juice add a savory and zesty dimension. Garnished with fresh cilantro and served with lime wedges, this quick and easy chicken dish is your new go-to for spice lovers. Ready in just 50 minutes, it’s perfect for weeknight dinners yet impressive enough for entertaining.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 tablespoons Vegetable oil
- 4 cloves Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 3 tablespoons Red chili paste
- 2 teaspoons Smoked paprika
- 1 teaspoon Cayenne pepper
- 1 teaspoon Ground cumin
- 2 tablespoons Soy sauce
- 1 tablespoon Honey
- 2 tablespoons Lime juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped cilantro (for garnish)
- 4 pieces Lime wedges (for serving)
Instructions
Rinse the chicken thighs under cold water and pat them dry with a paper towel. Set aside.
In a large mixing bowl, combine the garlic, ginger, red chili paste, smoked paprika, cayenne pepper, ground cumin, soy sauce, honey, lime juice, salt, and black pepper. Whisk together until a smooth marinade forms.
Add the chicken thighs to the bowl and toss them until they are fully coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours for more intense flavor.
Heat the vegetable oil in a large skillet or cast-iron pan over medium-high heat.
Remove the chicken thighs from the marinade, letting any excess marinade drip off, and carefully place them skin-side down into the hot skillet.
Cook the chicken for 5-7 minutes on one side until the skin is golden brown and crispy, then flip the thighs and reduce the heat to medium. Cover the skillet with a lid and cook for another 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the chicken from the skillet and let it rest for 5 minutes before serving.
Garnish the chicken with chopped cilantro and serve with lime wedges on the side for a zesty kick.
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 994 mg | 43% | |
| Total Carbohydrate | 14.9 g | 5% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 6.6 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 507 mg | 11% | |
*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.
