Soy-Free Angry Chicken
Turn up the heat with this fiery and flavorful *Soy-Free Angry Chicken*, a bold twist on the classic spicy chicken recipe! Perfect for spice lovers and those avoiding soy, this dish features succulent bone-in, skin-on chicken thighs marinated in a zesty blend of olive oil, fresh lemon juice, garlic, red chili flakes, smoked paprika, and cayenne pepper. A drizzle of honey adds just the right touch of sweetness to balance the heat, while a post-bake splash of apple cider vinegar and fresh cilantro brightens every bite. With crispy skin and tender, juicy meat, this quick and easy oven-baked recipe is ready in under an hour, making it a perfect choice for weeknight dinners or entertaining guests. Serve it sizzling hot alongside roasted vegetables or a crisp green salad for a complete and satisfying meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Chicken thighs, bone-in and skin-on
- 3 tablespoons Olive oil
- 2 tablespoons Fresh lemon juice
- 4 cloves Garlic, finely minced
- 2 teaspoons Red chili flakes
- 1 tablespoon Smoked paprika
- 1 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Honey
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Fresh cilantro, chopped
Instructions
In a large mixing bowl, add olive oil, lemon juice, minced garlic, red chili flakes, smoked paprika, cayenne pepper, salt, and black pepper. Mix well to form a marinade.
Place the chicken thighs in the bowl and toss them in the marinade until thoroughly coated. Let them marinate for at least 30 minutes. If time permits, refrigerate and marinate for up to 2 hours for better flavor.
Preheat your oven to 400°F (200°C).
In a large oven-safe skillet or baking dish, arrange the marinated chicken thighs skin-side up.
Drizzle honey evenly over the top of the chicken for a hint of sweetness that complements the spice.
Place the skillet or dish in the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through and the skin is crispy. The internal temperature should reach 165°F (74°C).
In a small bowl, combine the apple cider vinegar and chopped cilantro to create a quick sauce.
Once the chicken is ready, remove it from the oven and immediately pour the vinegar-cilantro mixture over it.
Allow the chicken to rest for a few minutes before serving to let the flavors meld together.
Serve hot with your choice of sides, such as roasted vegetables or a fresh green salad.
Nutrition Facts
Calories |
1944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.7 g | 175% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 2868 mg | 125% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 36.3 g | ||
| Protein | 135.8 g | 272% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1795 mg | 38% | |
*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.
