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Hot and Spicy Chicken Recipes

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The Best Quick & Easy Chicken Recipes

The Ultimate Guide to Easy & Delicious Chicken Recipes

Stuck in a dinner rut? Welcome to your new go-to resource for all things chicken! As a versatile, high-protein staple, chicken is the perfect answer to the daily "what's for dinner?" question.

Our blog is dedicated to bringing you the best, no-fail chicken recipes that are packed with flavor and easy to follow. We believe that whether you're a total beginner or a seasoned pro, you can make an incredible, restaurant-quality chicken dinner at home.

From quick 30-minute weeknight meals to a show-stopping Sunday feast, we've got you covered.

What You'll Find Here: Chicken Recipes for Every Craving

We're constantly testing and publishing new recipes. Our collection is organized to help you find exactly what you need, fast.

Quick Weeknight Dinners: Find dozens of easy chicken breast recipes, one-pan meals, and 30-minute dinners that the whole family will love.
Comfort Food Classics: Get tried-and-true recipes for the coziest dishes. We'll show you how to make the perfect roasted chicken, a creamy chicken pot pie from scratch, and the ultimate chicken parmesan.
Healthy & Light Options: Looking for something nutritious? Explore our healthy chicken recipes, including low-carb options, fresh chicken salads, and simple grilled chicken.
Global Flavors: Take your taste buds on a trip with our international recipes, from authentic Thai chicken curry and spicy Mexican chicken tacos to savory Italian chicken cacciatore.

More Than Just Recipes: Become a Chicken Pro

To help you perfect your technique, we also share essential cooking tips and tricks. We'll answer all your common questions so you can cook with confidence.

How-To Guides: Learn how to choose the best cut of chicken (breast vs. thigh), how to spatchcock a chicken for faster roasting, and the secrets to brining for a juicy, tender bird every time.
Technique Deep Dives: We'll help you master the art of grilling chicken, get perfectly crispy chicken skin (in the oven or a pan!), and avoid the #1 mistake that leads to dry chicken.

Ready to Get Cooking?

We hope our blog inspires you to get creative in the kitchen and try something new. Our goal is to make you a more confident cook, one delicious chicken recipe at a time.

Start exploring now! You can browse our categories or start with a reader-favorite, like our Juicy Baked Chicken Breast or Easy 20-Minute Chicken Stir-Fry. Happy cooking!

The Ultimate Spicy Grilled Chicken Recipe (Easy & Juicy!)

Welcome! If you're searching for the best spicy grilled chicken recipe that's packed with flavor, incredibly juicy, and easy to make, you've come to the right place.

We're moving beyond bland chicken with a tantalizing spicy chicken marinade made from a perfectly balanced mix of chili flakes, paprika, cumin, fresh garlic, and tangy lime juice. This combination creates a bold, smoky, and zesty flavor that penetrates the chicken, ensuring every bite is delicious.

This recipe is perfect for a quick weeknight dinner, a backyard BBQ, or your weekly meal prep. Let's get grilling!

Why You'll Love This Spicy Chicken Recipe

Bold & Flavorful: The marinade delivers a fantastic kick without being overwhelming.
Quick & Easy: The marinade takes just 5 minutes to whisk together. The rest is just marinating and grilling!
Perfectly Juicy: Our tips below guarantee moist, tender chicken every time—no more dry chicken.
Versatile: This chicken is fantastic on its own, sliced over a salad, stuffed into tacos, or served with your favorite side dishes.

Ingredients You'll Need

Here’s the simple list of ingredients for this spicy grilled chicken.

For the Spicy Chicken Marinade:

1 teaspoon Chili Flakes (adjust up or down depending on your heat preference)
1 teaspoon Smoked Paprika (smoked gives a deeper flavor, but sweet paprika works too)
1 teaspoon Ground Cumin
1 large Clove Garlic, minced (or 1 tsp garlic powder)
2 tablespoons Fresh Lime Juice (about 1 whole lime)
2 tablespoons Olive Oil (helps bind the marinade and prevents sticking)
1/2 teaspoon Salt
1/4 teaspoon Black Pepper

For the Chicken:

4 medium-sized Boneless, Skinless Chicken Breasts (about 1.5 to 2 lbs total)
Optional: Salt and pepper to season just before grilling.

How to Make Spicy Grilled Chicken (Step-by-Step)

Follow these simple steps for a flawless, flavorful meal.

1. Prepare the Marinade In a small bowl, whisk together all the marinade ingredients: chili flakes, smoked paprika, cumin, minced garlic, lime juice, olive oil, salt, and pepper.

2. Marinate the Chicken Place your chicken breasts in a large, sealable plastic bag or a non-reactive glass dish. Pour the spicy marinade over the chicken, ensuring every piece is evenly coated.

Seal the bag (pressing out as much air as possible) or cover the dish. Place in the refrigerator to marinate for at least 2 hours.

Pro-Tip: For the best flavor, marinate for 4-6 hours. You can marinate for up to 24 hours, but don't go much longer, as the lime juice can start to break down the chicken texture.

3. Preheat Your Grill When you're ready to cook, preheat your grill to medium-high heat (about 400 degrees F or 200 degrees C). Clean the grill grates well and oil them with a paper towel dipped in high-heat oil to prevent the chicken from sticking.

4. Grill to Perfection Remove the chicken from the marinade, allowing any excess to drip off. Discard the leftover marinade.

Place the chicken breasts on the hot, oiled grill.

Grill for 5-7 minutes on the first side, or until you have beautiful char marks.
Flip the chicken and grill for another 5-7 minutes on the other side.

The chicken is done when it's opaque all the way through and the internal temperature reaches 165 degrees F (74 degrees C) at its thickest point. Use a meat thermometer for accuracy.

5. REST THE CHICKEN (Crucial Step!) This is the secret to juicy chicken! Transfer the grilled chicken to a clean cutting board or plate. Tent it loosely with foil and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and tender result.

Pro-Tips for the Best Grilled Chicken

Pound the Chicken: For perfectly even cooking, pound the thicker end of the chicken breasts to match the thinner end. This ensures one side doesn't dry out while the other finishes cooking.
Don't Move the Chicken: Once you place the chicken on the grill, let it be. Moving it too early will prevent those beautiful grill marks from forming and can cause it to stick.
Use a Thermometer: Don't guess. A digital meat thermometer is the only way to know for sure that your chicken is cooked safely to 165 degrees F (74 degrees C) without overcooking it.

Serving Suggestions

This spicy grilled chicken is delicious with a cool, creamy side to balance the heat.

Serve with a side of creamy guacamole or a cool yogurt/tzatziki dip.
Pair with a refreshing salad, like a simple cucumber and tomato salad or a black bean and corn salsa.
Serve alongside cilantro-lime rice or grilled vegetables (like bell peppers and onions).
Slice it up and add it to tacos, quesadillas, or a spicy chicken sandwich.

FAQs & Storage

How do I store leftover chicken? Store leftovers in an airtight container in the refrigerator for 3-4 days.

Can I make this in the oven? Absolutely! Preheat your oven to 400 degrees F (200 degrees C). Place the marinated chicken in a baking dish and bake for 20-25 minutes, or until the internal temperature reaches 165 degrees F (74 degrees C).

Is this recipe healthy? Yes! It's high in protein, low-carb, and gluten-free.

Printable Spicy Grilled Chicken Recipe Card

The Ultimate Spicy Grilled Chicken Recipe A quick and easy recipe for juicy, flavorful grilled chicken with a bold and zesty marinade. Perfect for a healthy weeknight dinner or BBQ.

Prep time: 10 minutes
Marinate time: 2 hours
Cook time: 15 minutes
Total time: 2 hours 25 minutes
Servings: 4

Ingredients

4 boneless, skinless chicken breasts
1 tsp chili flakes
1 tsp smoked paprika
1 tsp ground cumin
1 clove garlic, minced
2 tbsp fresh lime juice
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

Instructions

Mix Marinade: In a small bowl, whisk together all ingredients except the chicken (chili flakes, paprika, cumin, garlic, lime juice, olive oil, salt, and pepper).
Marinate Chicken: Place chicken in a sealable bag or dish. Pour marinade over, ensuring all pieces are coated. Refrigerate for at least 2 hours or up to 24 hours.
Preheat Grill: Preheat grill to medium-high heat (approx. 400 degrees F / 200 degrees C). Clean and oil the grates.
Grill Chicken: Remove chicken from marinade and discard the excess. Grill for 5-7 minutes per side.
Check Temp: Chicken is done when the internal temperature reaches 165 degrees F (74 degrees C) at the thickest part.
Rest: Transfer chicken to a clean plate and let it rest for 5-10 minutes before slicing. This is essential for juicy chicken.

Notes

Oven-Baked: To bake, place on a baking sheet in a 400 degrees F (200 degrees C) oven for 20-25 minutes or until the internal temp is 165 degrees F (74 degrees C).
Even Cooking: For best results, pound the chicken breasts to an even thickness before marinating.

Enhancing Your Spicy Grilled Chicken Recipe

In the previous section, we discussed the basic steps to prepare a delicious spicy grilled chicken. Now, let’s delve deeper into some aspects of the recipe that could be enhanced for an even better culinary experience.

Perfecting the Marinade

The marinade is the soul of your spicy grilled chicken. The ingredients you’ve chosen - chili flakes, paprika, cumin, minced garlic, and lime juice - promise a burst of flavors. However, the amount of salt and pepper hasn’t been specified. It’s crucial to season the marinade well to ensure the chicken absorbs the right balance of flavors.

Marinating Time Matters

You’ve suggested a marinating time of 2 hours, or up to 24 hours for a deeper flavor. This is generally a good range. However, it’s worth noting that marinating chicken in a citrus-based marinade like lime juice for too long can start to alter its texture. So, if you’re planning for a longer marination, keep an eye on the clock!

Grilling to Perfection

Grilling the chicken for 5-7 minutes on each side is a good starting point. However, the exact grilling time can vary based on the thickness of the chicken breasts and the heat of your grill. Using a meat thermometer to ensure an internal temperature of 165 degrees Fahrenheit is a foolproof way to achieve perfectly cooked chicken.

Don’t Waste the Marinade

Lastly, instead of discarding the excess marinade, consider boiling it and using it as a sauce. This can add an extra layer of flavor to your chicken, making it even more delicious.

In conclusion, with these tips in mind, your spicy grilled chicken is bound to be a hit at your next barbecue. Happy grilling!

Classic Chicken Wings Fricassee

The Ultimate Chicken Wing Fricassee (Easy & Creamy!)

If you're looking for a new and impressive way to use chicken wings, you've found it. This Classic Chicken Wing Fricassee transforms humble wings into an elegant, creamy, and comforting meal that's perfect for a cozy dinner.

So, what is fricassee? It's a classic French method where meat (in this case, chicken) is first browned lightly, then braised in a rich, creamy white sauce. Using chicken wings is a brilliant twist—the wings release their natural collagen, creating an incredibly flavorful and silky-smooth sauce.

This recipe is easy enough for a weeknight but feels special enough for company. Serve it over mashed potatoes, and get ready for rave reviews.

Why You'll Love This Fricassee Recipe

Deep, Rich Flavor: Browning the wings and building the sauce in one pot creates layers of savory goodness.
Incredibly Creamy Sauce: The combination of chicken broth, heavy cream, and flour creates a luxurious, velvety sauce that clings to every wing.
Elegant Comfort Food: It’s a restaurant-quality dish that is surprisingly simple to make at home.
Perfect Use for Wings: Moves chicken wings from a game-day snack to a sophisticated main course.

Ingredients You'll Need

Here is the simple list of ingredients for this creamy chicken wing fricassee.

For the Chicken & Base

3 pounds Chicken Wings, separated into drumettes and flats
1 teaspoon Salt (or to taste)
1/2 teaspoon Black Pepper
2 tablespoons Olive Oil
1 tablespoon Butter (unsalted)
1 medium Onion, chopped
2 medium Carrots, sliced
3 cloves Garlic, minced (about 1 tbsp)

For the Creamy Fricassee Sauce

1/2 cup Dry White Wine (like Sauvignon Blanc or Pinot Grigio. Use chicken broth for a non-alcoholic version)
2 cups Chicken Broth (low sodium)
1 Bay Leaf
2 sprigs Fresh Thyme (or 1/2 tsp dried thyme)
1/4 cup All-Purpose Flour
1/2 cup Heavy Cream
2 tablespoons Fresh Parsley, chopped (for garnish)

How to Make Chicken Wing Fricassee (Step-by-Step)

Follow these simple steps for a flawless, flavorful meal.

Step 1: Prep and Brown the Chicken Wings

First, pat the chicken wings completely dry with paper towels. This is the secret to a good brown crust. Season them all over with salt and pepper.

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Working in batches (don't crowd the pan!), brown the chicken wings on all sides, about 3-4 minutes per side. You're looking for a deep golden-brown color. Transfer the browned wings to a clean plate and set them aside.

Step 2: Build the Flavor Base

Reduce the heat to medium. Melt the butter in the same pot, scraping up any browned bits. Add the chopped onion and sliced carrots. Sauté the vegetables for about 5 minutes, or until the onion is translucent and the carrots are beginning to soften.

Add the minced garlic and cook for just 30-60 seconds until fragrant.

Step 3: Deglaze and Simmer

Pour in the white wine (or broth) to deglaze the pot. Use a wooden spoon to scrape up any remaining browned bits (called "fond") from the bottom of the pan—this is pure flavor! Let the wine bubble and reduce by about half.

Add the 2 cups of chicken broth, the bay leaf, and the sprigs of fresh thyme. Return the browned chicken wings (and any juices from the plate) to the pot.

Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and braise for 30-40 minutes. The chicken should be tender and cooked through.

Step 4: Create the Creamy Sauce

This step, called a liaison, is what makes it a fricassee! Use a slotted spoon to transfer the cooked chicken wings to a bowl, leaving the sauce and vegetables in the pot. Remove and discard the bay leaf and thyme stems.

In a separate small bowl, whisk together the all-purpose flour and the heavy cream until no lumps remain. This creates a smooth "slurry."

Slowly pour the cream-flour slurry into the simmering broth in the pot, whisking constantly to prevent lumps. Continue to simmer the sauce for 3-5 minutes, stirring, until it has thickened beautifully.

Step 5: Finish and Serve

Return the chicken wings to the thickened sauce in the pot. Stir to coat all the wings and let them heat through for another 1-2 minutes.

Taste the sauce and adjust seasoning with more salt and pepper if needed. Stir in the chopped fresh parsley, saving a little for garnish.

Serve the chicken wing fricassee immediately, spooned over mashed potatoes, rice, or egg noodles.

Pro-Tips for Success

Don't Crowd the Pan: Browning the wings in batches is essential. If you overcrowd the pot, the wings will steam instead of brown, and you'll lose a huge layer of flavor.
Dry Your Wings: Patting the wings completely dry with paper towels is the #1 trick for getting a crispy, golden-brown sear.
For a Gluten-Free Fricassee: Instead of flour, make a cornstarch slurry. Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water. Whisk this into the simmering broth (after adding the cream) until thickened.

What to Serve with Chicken Fricassee

The rich, creamy sauce is perfect for serving over a starchy base that can soak it all up.

Creamy Mashed Potatoes (the classic choice)
Steamed White Rice
Buttered Egg Noodles
Crusty Bread or baguettes for dipping
A simple side of Steamed Green Beans or Roasted Asparagus

FAQs & Storing

Can I use other parts of the chicken? Yes! This recipe is fantastic with bone-in, skin-on chicken thighs or drumsticks. Simply adjust the simmering time to 40-50 minutes, or until the chicken is cooked through.

How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days.

How do I reheat fricassee? Reheat gently in a saucepan over low heat, adding a splash of chicken broth or milk to loosen the sauce if it has become too thick. Avoid boiling, which can cause the cream sauce to separate.

📋 Printable Recipe Card

Classic Chicken Wing Fricassee A comforting and elegant dish featuring tender, braised chicken wings in a rich, creamy white wine sauce with carrots and onions.

Yields: 4-6 servings
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Ingredients

3 lbs chicken wings, split into drumettes and flats
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 tbsp butter
1 medium onion, chopped
2 carrots, sliced
3 cloves garlic, minced
1/2 cup dry white wine (or chicken broth)
2 cups chicken broth, low sodium
1 bay leaf
2 sprigs fresh thyme
1/4 cup all-purpose flour
1/2 cup heavy cream
2 tbsp chopped fresh parsley

Instructions

Prep Wings: Pat chicken wings dry and season with salt and pepper.
Brown Chicken: Heat olive oil in a large Dutch oven over medium-high heat. Brown wings in batches (3-4 mins per side). Transfer to a plate.
Sauté Veg: Melt butter in the same pot. Add onion and carrots; cook for 5 minutes until soft. Add garlic and cook for 30 seconds.
Deglaze: Pour in white wine, scraping all browned bits from the bottom of the pot. Let it reduce by half.
Simmer: Add chicken broth, bay leaf, and thyme. Return chicken wings to the pot. Bring to a simmer, then cover, reduce heat to low, and cook for 30-40 minutes until chicken is tender.
Thicken Sauce: Remove chicken to a temporary bowl. In a separate small bowl, whisk the flour and heavy cream together until smooth.
Finish: Whisk the cream/flour slurry into the pot of sauce. Simmer for 3-5 minutes, whisking, until the sauce thickens. Return the chicken wings to the pot to heat through.
Serve: Stir in fresh parsley and serve hot.

Notes

Gluten-Free: To make this gluten-free, replace the flour/cream slurry. Instead, mix 2 tbsp cornstarch with 2 tbsp cold water. Stir the heavy cream directly into the pot, then whisk in the cornstarch slurry and simmer until thick.
Storage: Store in an airtight container in the refrigerator for up to 3 days.