Spicy Marinated Chicken Thighs Recipes
SPICY ROASTED CHICKEN THIGHS
Here, the bright and zesty flavors of lemon, tomato, ginger, jalapeño and garlic contrast beautifully with the rich, tender dark meat of the chicken. If you like your chicken skin extra crispy, slip it under the broiler for a few minutes after roasting. And yes, you can make this with chicken breasts, but we recommend the skin-on, bone-in variety, and keep a close eye on the time; they'll take less time to cook.
Provided by Mark Bittman
Categories dinner, easy, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put chicken thighs in a bowl. Mince garlic, ginger and pepper. Toss with all remaining ingredients or put in a small food processor, and grind to a paste. (It is O.K. if the coriander seeds are not fully pulverized. They will add a little crunch.)
- Rub mixture thoroughly into chicken. At this point, you can cover, and refrigerate for up to a day.
- Heat oven to 400 degrees. Put thighs, skin side up, in a roasting pan. Roast for 35 to 45 minutes or until done.
Nutrition Facts : @context http, Calories 682, UnsaturatedFat 31 grams, Carbohydrate 6 grams, Fat 50 grams, Fiber 1 gram, Protein 50 grams, SaturatedFat 14 grams, Sodium 598 milligrams, Sugar 2 grams, TransFat 0 grams
SPICY MARINATED CHICKEN THIGHS
Adapted from "The Miniature Book of Tomatoes" by Jane Donovan. I havent tried this yet. The heat factor will vary based on the type of chili sauce you use-Asian chili sauce for a morefirey result, or grocery store chili sauce if you like it milder.
Provided by HeatherFeather
Categories Chicken
Time 3h50m
Yield 4 serving(s)
Number Of Ingredients 13
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.
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