Spicy Marinated Chicken Thighs Recipes

BAKED BONELESS SKINLESS CHICKEN THIGHS

Steps:

• Preheat your oven to 400 degrees F.
• Place the chicken thighs in a large bowl. Add the olive oil and spices and use your hands to coat the chicken pieces.
• Arrange the seasoned thighs in a single layer on a rimmed baking dish, such as a 9 X 13 baking dish. If there's some residual oil and spice mixture in the bowl, brush it on top of the chicken pieces, as shown in the video below.
• Bake until cooked through, juices run clear, and an instant-read thermometer inserted into the middle of the largest thigh reads 165ºF. In my oven, this takes about 30 minutes.

SPICY KOREAN CHICKEN THIGHS IN GOCHUJANG SAUCE

Steps:

• Mix together all the ingredients under marinade. Be careful not to add additional salt without tasting because both soy sauce and gochujang have salt in them.
• Add chicken and toss to coat the chicken. Marinate for at least two hours or overnight. If refrigerating overnight, take the chicken out half an hour before cooking to bring it to room temperature.
• Heat oil in a cast iron skillet and add chicken thighs and all the marinade to it. Sear on high flame for 2-3 minutes on either side. Reduce the flame to low, add half a cup of water and cover and cook for 30 to 40 minutes till the chicken is cooked through. Turn the chicken once halfway. Add more water if you'd like more sauce and simmer.
• Once the chicken is cooked through, top with sesame seeds, chopped green onions and serve immediately.

SPICY KOREAN CHICKEN

Steps:

• Pound chicken thighs, if desired. Combine soy sauce, vegetable oil, chile paste, sesame oil, garlic, ginger, and red chile flakes in a large owl. Whisk to completely dissolve chile paste. Add chicken and stir to coat. Cover with plastic wrap and refrigerate at least 30 minutes and up to 2 hours.
• Preheat grill for medium heat and lightly oil the grate.
• Grill the chicken until slightly charred and no longer pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

SPICY CHICKEN THIGHS RECIPE

Steps:

• Clean and pat the chicken thighs dry with a paper towel.
• Make the spicy chicken thighs marinade by mixing paprika, parsley, ginger, black pepper, garlic powder, oil, and salt in a small bowl.
• Add the chicken thighs in a bowl, add in the marinade then mix well till all the parts are covered evenly in the marinade.If you have time, put it in the fridge to marinate for 60 minutes or more otherwise continue to the next step below.
• Arrange the chicken thighs on a baking tray and put the tray in the oven.Bake at a temperature of 200C/400F for 35-40 minutes or till they are well cooked and no pinkiness in the middle.If using boneless chicken thighs, it will cook faster than bone-in so check for doneness after 20 minutes.
• Bring the tray out, serve and enjoy.

SPICY-SWEET CHICKEN THIGHS

Steps:

• Combine first five ingredients in a plastic zip-locked bag.
• Marinate for 1 hour, turning occasionally.
• Preheat oven to 425.
• Remove chicken from bag and reserve marinade.
• Arrange chicken in a shallow baking dish coated with cooking spray.
• Pour reserved marinade over chicken; sprinkle with salt and pepper.
• Bake at 425 for 20 minutes, baste chicken with marinade.
• Bake an additional 20 minutes or until chicken is done.
• Serve with lemon wedges.

SPICY MARINATED CHICKEN THIGHS

Steps:

• Slash through the meaty part of the thighs with a knife 2 or 3 times, then set into a shallow non-metal casserole (such as a glass pyrex baking dish).
• Combine marinade ingredients (except garnish) in a blender or fodd processor and blend until smooth.
• Pour marinade over chicken, turn to coat, cover and let marinade in the fridge 2-3 hours.
• Preheat oven to 375 F (190C) and bake uncovered, basting occasionally, until cooked through and juices run clear, approximately 45-50 minutes.
• Garnish with slices of lemon and lime.