Spicy Chicken Thighs
Transform your weeknight dinner routine with these bold and flavorful Spicy Chicken Thighs! Perfectly marinated with a vibrant blend of smoked paprika, cayenne pepper, ground cumin, and a hint of lime zest, these juicy, bone-in, skin-on chicken thighs burst with savory spice in every bite. The recipe features an easy 15-minute prep, with the option to bake until golden and crispy or chargrill for those irresistible smoky notes. Garnished with fresh cilantro, this versatile dish pairs beautifully with sides like fluffy rice, crisp salads, or roasted vegetables. Whether you're hosting a backyard barbecue or craving a zesty dinner, these mouthwatering Spicy Chicken Thighs are sure to impress. Ready in under an hour, they deliver maximum flavor with minimal effort!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 tablespoons Olive oil
- 1 tablespoon Paprika
- 1 teaspoon Cayenne pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried oregano
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Red chili flakes
- 1 whole Lime (zested and juiced)
- 2 tablespoons Fresh cilantro (chopped, optional for garnish)
Instructions
In a small bowl, combine olive oil, paprika, cayenne pepper, garlic powder, onion powder, dried oregano, ground cumin, salt, black pepper, red chili flakes, lime zest, and lime juice. Mix until well blended to create a marinade.
Place the chicken thighs in a large bowl or a resealable plastic bag. Pour the marinade over the chicken, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap or seal the bag, then refrigerate for at least 30 minutes, or up to 8 hours for best results.
Preheat your oven to 400°F (200°C). If grilling, preheat your grill to medium-high heat.
Remove the chicken thighs from the marinade and shake off any excess. Arrange them on a baking sheet lined with parchment paper or directly on a grill grate.
If baking, roast the chicken thighs in the oven for 20–25 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown. If grilling, cook for 6–8 minutes per side, flipping once, until fully cooked.
Transfer the cooked chicken thighs to a serving platter and let them rest for 5 minutes before serving.
Garnish with fresh cilantro, if desired. Serve with your choice of side dishes like rice, salad, or roasted vegetables.
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 594 mg | 26% | |
| Total Carbohydrate | 4.7 g | 2% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 0.7 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 387 mg | 8% | |
*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.
