Spicy Recipes

Nashville Hot Chicken

INGREDIENTS
FOR THE CHICKEN
3 to 4 lb. bone-in skin-on chicken breasts, wings, and thighs
Kosher salt
Freshly ground black pepper
2 c. whole milk or buttermilk
3 large eggs
1 tbsp. hot sauce
2 c. all-purpose flour
2 tsp. paprika
1 tsp. cayenne pepper
4 c. vegetable oil, for frying
FOR SPICY OIL
4 tbsp. cayenne pepper
2 tbsp. brown sugar
1 tbsp. paprika
1 tsp. garlic powder
1 tsp. chili powder
1 tsp. kosher salt

DIRECTIONS
In a large bowl, season chicken generously with salt and pepper. Cover with plastic wrap and let chill in fridge 3 hours or up to overnight.
Line a large rimmed baking sheet with a metal rack. In a shallow bowl, whisk together milk, eggs, and hot sauce. In another shallow bowl, whisk together flour, paprika, and cayenne. Pat chicken dry, then dredge in flour mixture, then milk mixture, then flour mixture again, and place on wire rack. Repeat until all chicken is breaded.
In a large pot, heat oil until a candy thermometer inserted into pot reads 350°. Working in batches, fry chicken until golden, about 6 to 8 minutes. Scoop out 1/2 cup hot oil, and let remaining oil cool in pot before discarding.
Make spicy oil: In a large heatproof bowl, whisk together cayenne pepper, brown sugar, paprika, garlic powder, chili powder, and salt. Pour in reserved hot frying oil and whisk to combine. Brush over chicken before serving.
Credits: Delish
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Jerk Chicken

INGREDIENTS
FOR THE CHICKEN
1 lb. bunch green onions, plus more thinly sliced for garnish
2 cloves garlic
1 jalapeno, roughly chopped
Juice of 1 lime
2 tbsp. extra-virgin olive oil
1 tbsp. light brown sugar
1 1/2 tsp. ground allspice
1 tsp. dried thyme
1/2 tsp. ground cinnamon
Kosher salt
8 pieces bone-in chicken drumsticks and thighs
Vegetable oil, for grill

DIRECTIONS
In a blender, combine green onions, garlic, jalapeño, lime juice, oil, brown sugar, allspice, thyme, cinnamon, 1 teaspoon salt, and 2 tablespoons water and blend until smooth. Set aside 1⁄4 cup.
Place chicken in a shallow dish and season with salt. Pour remaining marinade over chicken; toss to coat. Let marinate in fridge, turning once or twice, at least 2 hours or up to overnight.
When ready to grill, heat grill to medium-high and oil grates. Grill chicken, turning occasionally, until chicken is charred in spots, about 10 minutes.
Move chicken to a cooler part of the grill and brush with reserved marinade. Grill, covered, until chicken is cooked through, 10 to 15 minutes more.
Credits: Delish
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Weeknight General Tso's Tofu
By Christine Han

Serves 3 to 4

For the stir-fry:
1 pound firm tofu, drained
3 tablespoons vegetable oil
Kosher salt
8 ounces fresh or frozen broccoli florets
1 medium red bell pepper, seeded and thinly sliced
1 tablespoon minced peeled fresh ginger
Toasted sesame seeds, for sprinkling (optional)
Steamed rice, for serving
For the sauce:
1/4 cup water
2 tablespoons chili-garlic paste, such as sambal oelek
1 1/2 tablespoons ketchup
1 tablespoon tamari or soy sauce
1 tablespoon rice vinegar
2 teaspoons cornstarch
1 1/2 teaspoons dry sherry
1 1/2 teaspoons packed dark brown sugar
1/2 teaspoon toasted sesame seed oil
Bring a large saucepan of salted water to a boil over medium-high heat. Meanwhile, line a large plate with a double layer of paper towels. Cut the tofu into 1-inch cubes and place in a single layer on the paper towels; set aside.

Heat the oil in a large nonstick frying pan over medium-high heat until shimmering. Add the tofu in a single layer and season generously with salt. Cook undisturbed until golden-brown on the bottom, 8 to 10 minutes. Meanwhile, add the broccoli to the boiling water and cook until crisp-tender, about 3 minutes. Drain and set the broccoli aside.

Flip the tofu with tongs and cook until a second side is golden-brown, about 5 minutes more. Meanwhile, stir all the sauce ingredients together in a small bowl and set aside. Remove the tofu to a clean plate and set aside.

Add the bell pepper and ginger to the pan and stir fry for 1 minute. Add the broccoli and tofu. Stir the sauce again, making sure the cornstarch is fully dissolved, and add it to the pan. Cook, stirring constantly, until the sauce fully coats the tofu and vegetables and thickens, about 2 minutes more. Sprinkle with sesame seeds, if using, and serve over rice.

Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Recipe link is at
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Spicy Glass Noodles with Crispy Pork (Yum Woon Sen)
By: Emma Christensen
Serves 4 to 6 as a side dish

1/2 pound ground pork
1 6-ounce package glass noodles (also called bean threads or saifun)
3 green onions, sliced into thin rounds
2 tablespoons roughly chopped cilantro
1 bird's eye chile, ribs and seeds removed, minced (substitute 1/4 teaspoon dried chile flakes)
2 tablespoons peanuts, roughly chopped
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons sugar
2 tablespoons lime juice (from 1 lime)
Extra chopped peanuts for garnishing
Warm a teaspoon of canola oil in a skillet over medium-high heat. Add the pork and cook for 5 minutes, stirring frequently to break the pork into tiny crumbles. Cook for another 3 to 5 minutes, stirring less frequently, until the pork turns deeply golden and crispy. Set aside.

While the pork is cooking, set the noodles in a bowl and cover them with hot water to soak. Let them sit until softened, about 10 minutes or until the pork has finished cooking.

Bring a pot of water to a boil. Drop in the noodles and cook for 1 to 2 minutes, until the noodles are stretchy and tender. Drain and rinse under cool water. Use a pair of kitchen shears to cut the mass of noodles 3 or 4 times — this makes the long noodles easier to eat.

Combine the noodles, pork, green onions, cilantro, chile, and peanuts in a large bowl. Whisk together the soy sauce, fish sauce, sugar, and lime juice in a small bowl. Taste and add more of any of the ingredients to suit your tastes, then pour the sauce over the noodles. Use tongs or clean hands to lift the noodles, fold them over, and gradually work the ingredients into the noodles. Let stand at least 15 minutes before serving or refrigerate until serving. Garnish each dish with extra peanuts.

This dish is best on the day that it's made. For serving leftovers, make an extra batch of the sauce and add it to the noodles a few teaspoons a time, stirring the noodles until they loosen and become slippery again.
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Spicy Cauliflower Stir-Fry
by The Woks of Life

1 large head cauliflower, cut into florets
4 tablespoons vegetable oil, divided
Salt
Freshly ground black pepper
6 (1/4-inch thick) slices fresh ginger
1 small onion, thinly sliced
5 cloves garlic, thinly sliced
2 medium scallions, cut crosswise into 2-inch lengths
2 tablespoons Shaoxing rice wine or dry sherry
1 1/2 tablespoons tamari or soy sauce
1 teaspoon toasted (Asian) sesame oil
1/2 teaspoon red pepper flakes (optional)
1/4 teaspoon granulated sugar
Steamed rice, for serving (optional)
Arrange a rack in the middle of the oven and heat to 450°F. Line a rimmed baking sheet with parchment paper. Place the cauliflower on the baking sheet, drizzle with 2 tablespoons of the oil and season with salt and pepper. Spread into an even layer and roast until crisp and golden, stirring halfway through, about 30 minutes total.

Heat the remaining 2 tablespoons of oil in a wok over medium-high heat until shimmering. Add the ginger and stir-fry until caramelized, 1 to 2 minutes. Add the onion and garlic, and cook for 2 minutes more, making sure they don't burn.

Turn up the heat to high, then add the roasted cauliflower and scallions. Stir-fry for 30 seconds. Add the Shaoxing rice wine or sherry, tamari or soy sauce, sesame oil, red pepper flakes if using, and sugar. Stir-fry for about 1 minute, then serve with steamed rice if desired.

Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

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Raw meat and pot of chili are two things that just don't belong together. If the recipe includes any type of ground meat, bacon, chorizo, or cubes of beef, it should always be browned first.

Try this: The first order of business before adding anything else to the pot is to brown any meat in your recipe. This important step adds an extra savory flavor that simply cannot be replicated by simmering on the stovetop or in a slow cooker. Plus, the texture is vastly improved when the meat is seared.

The exception to the rule is chicken chili, which typically calls for the meat to be poached alongside all the other ingredients.

Credits: Kelli Foster

Spicy Sausage & Mixed Vegetable Skillet Pasta
By Nealy Dozier

4 ounces regular or whole-wheat penne
2 tablespoons olive oil, divided
8 ounces smoked pork sausage, such as andouille, sliced into coins
12 ounces frozen vegetables, such as onion-bell pepper mix (see Recipe Notes)
1 heaping teaspoon whole-ground or Creole mustard
1/3 cup heavy cream, or more to taste
Kosher salt and pepper, to taste
Bring a pot of heavily salted water to a boil and cook the penne until al dente. Scoop out 1/4 cup of cooking water and then drain the noodles. Return the noodles to the pot and toss with 1 tablespoon olive oil.

Heat the remaining tablespoon of oil in a wok or large skillet over medium-high heat until shimmering. Add the sausage and cook until some fat begins to render and the sausage begins to turn golden, 3 to 5 minutes. Using a slotted spoon, transfer the sausage to the pot of noodles. Give the fat in the skillet a minute or so to get smoking-hot again, then add the vegetable mix and a sprinkle of salt and pepper. Sauté the vegetables until tender.

Pour the noodles and sausage into the hot skillet with the vegetables, followed by the mustard and heavy cream. Bring the liquid to a boil and cook until the cream has thickened. Taste and adjust seasonings.

For leftovers, stir in the reserved cooking water and reheat in a skillet or microwave until warmed through.

Recipe Notes
A mix of fresh vegetables can easily be substituted.

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Cinnamon is a staple of baked goods like apple pies and oatmeal cookies. But it's also used in savory dishes, like Indian curries and Moroccan chicken, and it's a favorite for spicing up hot drinks like Mexican hot chocolate and mulled wine. As sticks, cinnamon can keep for two to three years, but ground cinnamon needs to be used more quickly. When buying ground cinnamon, look for the palest powders – they have the most flavor.

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Spicy Panzanella
By Leanne Brown

Serves 4
2 small field cucumbers or 1 English cucumber
2 medium tomatoes, chopped
Salt and pepper, to taste
4 slices day-old bread
2 tablespoons olive oil, plus a few drops for the pan
1 medium jalapeño, finely chopped
Salt and pepper, to taste
Juice of 1 lime

Optional additions:
Chopped fresh herbs
Chopped peaches, nectarines, or plums
Finely chopped red onion
Chopped zucchini or summer squash
Pitted olives
Grapes

If you’re using field cucumbers — usually cheaper than English — peel them to remove the tough skin. (A little leftover peel is not a problem.) For English cucumbers, there’s no need to peel.

Reserve about 2 tablespoons of the chopped tomatoes to use in the dressing, but throw the rest of the tomatoes and all of the cucumbers into a large bowl. Sprinkle generously with salt and pepper; the salt helps draw out the juices. Toss the vegetables and set aside.

Place a small saucepan over medium heat and add a few drops of olive oil. Add the jalapeño and sauté until it sizzles and smells good, about a minute, then add the rest of the chopped tomato and a tablespoon of water. Cook until the tomato juices release, another 2 minutes. Sprinkle liberally with salt and pepper.

Once the water has evaporated, turn off the heat and dump the jalapeño-tomato mixture on your cutting board. Chop it up very finely, then throw it back into the pan — with the heat off — with the lime juice and 2 tablespoons of olive oil. Stir to combine, taste, and add salt and pepper as needed. You’ve got dressing!

Chop or tear the bread into bite-sized pieces, then toast it in a skillet over medium heat, tossing occasionally, until the bread chunks are toasty on all sides. Alternatively, just toast full slices of bread in a toaster and tear them up afterward, or skip the toasting if the bread is already super hard.

Add the bread and dressing to the vegetables and stir to combine. Taste and adjust the salt and pepper once more. Let the salad sit for a few minutes so the bread can soak up the juices, then serve.

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Spicy Shrimp Skillet with Tomatoes and White Beans
By Sheela Prakash

Serves 4
2 tablespoons olive oil
1 pint cherry tomatoes (about 2 cups), halved
3 cloves garlic, minced
1/2 teaspoon Aleppo pepper (or 1/4 teaspoon red pepper flakes)
1/4 cup dry white white
2 (15-ounce) cans white beans, drained and rinsed
Kosher salt
1 pound uncooked peeled and deveined medium shrimp
1/4 cup coarsely chopped fresh parsley leaves

Heat the oil in a large skillet over medium-high heat until shimmering. Add the tomatoes and sauté until they begin to blister and soften, about 2 minutes. Add the garlic and Aleppo pepper and sauté until fragrant, about 1 minute more.

Pour in the wine and simmer until the wine has reduced by half, about 1 minute. Stir in the beans, reduce the heat to medium-low, and season the mixture with salt as needed.

Add in the shrimp and gently toss to combine. Cover and cook until the shrimp are opaque and just cooked through, 3 to 4 minutes. Sprinkle with the parsley and serve immediately. This recipe is best eaten immediately, as it does not keep well.
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Spicy Carnitas Salad Bowl
By Hali Bey Ramdene

Serves 4
4 cups loosely packed torn mustard greens
4 cups shaved or shredded Brussels sprouts (about 12 ounces)
1 medium Granny Smith apple, cored and thinly sliced
Juice of 1/2 medium lemon
2 cups slow-cooker pork carnitas, warmed (see Recipe Note)
Avocado pickles, large dice (see Recipe Note)
1/4 cup crushed tortilla chips
1/4 cup toasted pepitas (also known as pumpkin seeds)
1/2 cup lime and cilantro dressing (see Recipe Note)

Place the mustard greens and Brussels sprouts in a large bowl and toss together. Place the apple slices and lemon juice in a medium bowl and toss together.

When ready to serve, divide the greens between 4 plates. Top each with a quarter of the apple slices, pork carnitas, avocado pickles, tortilla chips, and pepitas. Drizzle with the dressing and serve immediately.

Recipe Notes
Accompanying recipes: We used slow-cooker pork carnitas, avocado pickles, and lime and cilantro dressing in this recipe.
The pork carnitas recipe makes more than you will need for this recipe. I love making the slow-cooker carnitas and using leftovers for this salad.

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Spicy Tuna Bowl
By Kathryn Hill

Ingredients:
1/2 cup Spicy Tuna - full recipe behind this link.
1 cup cooked rice of your choice - sushi rice or brown rice is fine.
2 tbsp. rice vinegar
Toppings of your choice (see below)
Soy sauce (optional)

Preparation:
Cook the rice and mix in the rice vinegar. Place rice in a deep, wide bowl. Add the spicy tuna on top of the rice and then add your choice of toppings. Add soy sauce if you desire.

Suggested Toppings
• Julienned raw carrots
• Julienned cucumber
• Fresh sprouts, such as daikon sprouts
• Pickled ginger
• Shiso leaves
• Umeboshi (pickled plum)
• Finely chopped nira
• Thinly sliced avocado
• Thin strips of nori seaweed sheets
• Roasted sesame seeds
• Tobiko, Masago, or ikura
• Japanese pickles
• Mushrooms such as enoki or shiitake
• Lettuce
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Sweet and Spicy Baked Chicken Nuggets
by Kelli Foster

Serves 2 to 4
2 large boneless, skinless chicken breasts, cut into even bite-sized pieces
1 box yellow or white cake mix
2 large eggs, beaten
2 cups panko breadcrumbs
1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon cayenne pepper
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Preheat the oven to 425°F. Prepare a baking sheet with parchment paper and set aside.

Prepare the ingredients for breading in three separate wide, shallow bowls, and arrange in an assembly line. Place 1 cup of the cake mix in the first bowl; the eggs in the second bowl; and the panko, garlic powder, cayenne, salt, and pepper in the third bowl.

Bread the chicken pieces one at a time. Dredge in the cake mix, tossing to fully coat each piece and then shaking off any excess; dip in the beaten eggs; and finally toss in the panko mixture, fully coating each piece. Transfer the chicken to the prepared baking sheet, then repeat with the remainder of the pieces.

Bake until the chicken nuggets are golden-brown and cooked through, 10 to 12 minutes, flipping once halfway through. Remove from the oven and serve immediately.

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Spicy Chicken Skewers with Sun-Dried Tomato Sauce a.k.a Devil's Chicken
by Nealey Dozier

Serves 4 (recipe can easily be doubled or tripled)
For the marinade:
1/4 cup extra-virgin olive oil
3 large garlic cloves, minced
2 tablespoons fresh rosemary leaves, roughly chopped
2 tablespoons freshly squeezed lemon juice
2 teaspoons red pepper flakes
1/2 teaspoon kosher salt
2 to 2 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch cubes

For the basting sauce:
1 6.7-ounce jar sun-dried tomatoes packed in oil (do not drain)
1 large clove garlic, smashed
2 tablespoons sherry vinegar (See Recipe Notes)
1 tablespoon tomato paste
1 tablespoon honey
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper

To grill:
Canola oil, for brushing grill grates
Lemon slices, for garnish
Italian parsley, for garnish

For the marinade, combine olive oil, garlic, rosemary, lemon juice, red pepper flakes, and salt in a large bowl and whisk to combine. Fold in chicken and stir to coat. Marinate for a minimum of 1 hour or overnight.

For the basting sauce, place the sun-dried tomatoes along with their oil in a mini food processor and pulse until coarsely chopped. Add garlic, vinegar, tomato paste, honey, and red pepper flakes and process until the mixture is smooth. Season with salt and pepper and set aside.

When ready to grill, thread the chicken onto skewers so the meat will lay flat against the grill, leaving a 1/2-inch space between pieces. Preheat a large grill pan over medium heat. Once hot, brush the grates with canola oil. Season the skewers generously with salt and pepper and place on the grill.

Using a silicone brush, baste the top of the chicken with sun-dried tomato sauce. Cover the grill — if cooking indoors, tent the grill pan with foil to create an oven effect. After 5 minutes, flip the skewers and brush the other side with the basting sauce; cover. Continue cooking, turning if necessary, until chicken is cooked through, about 12 to 15 minutes total. (To check for doneness, cut into a piece with a thin-bladed knife; the center should be white or slightly pink.)

Transfer the skewers to a clean serving platter. Scrape any leftover bits of caramelized basting sauce over the chicken. Serve warm with lemon slices and minced Italian parsley as garnish.

Recipe Notes
Red wine or balsamic vinegar can be substituted in place of the sherry vinegar.
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Egg Noodles in Rich Chicken Curry Sauce (Khao Soi)
by: Anjali Prasertong

Makes 2 generous servings

2 tablespoons vegetable oil
3 garlic cloves, roughly chopped
1 shallot, chopped
1 to 3 tablespoons Thai red curry paste, depending on spice preference
2 tablespoons curry powder
1 cup coconut milk
1/2 cup low-sodium chicken broth
2 boneless skinless chicken thighs (about 8 ounces), cut into bite-size pieces
1 teaspoon fish sauce
1 1/2 teaspoons sugar
8 ounces fresh or dried egg noodles (Asian-style or Italian)
Garnishes
Thinly sliced shallots, raw or fried
Cilantro
Roasted chopped peanuts
Lime wedges
Chopped green onion
Pickled mustard greens
Dried chilies
Fried egg noodles
Heat the oil in a medium saucepan over medium heat. Add the garlic and chopped shallot and cook for about 30 seconds. Add the curry paste and curry powder and cook for another 30 seconds, stirring constantly. Add the coconut milk, chicken broth, chicken thighs, fish sauce, and sugar. Stir everything together, scraping up any curry paste that has stuck to the bottom of the pan. Bring to a boil, then lower heat and simmer uncovered for about 30 minutes. Taste and adjust seasoning.

Meanwhile, bring a large pot of salted water to a boil. Cook noodles according to package directions, timing it so that the noodles will be cooked when the curry is done simmering. Drain and divide between two bowls. Top with curry and the garnishes of your choice. Serve immediately.

Recipe Notes
You can substitute the chicken with other types of meat, tofu or vegetables.

Sauce can be made one day ahead and refrigerated. Reheat and serve with freshly-cooked noodles and garnishes.
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Spicy Lentil Wraps with Tahini Sauce
By: Emily Han

Makes 6 wraps

For the red pepper paste (makes about 3/4 cup):
6 medium red bell peppers, cored and chopped
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt
Olive oil to cover (if refrigerating)
For the lentil filling:
1/2 cup red lentils, rinsed
3/4 cup fine grain ( #1) bulgur
2 tablespoons olive oil
1 medium onion, finely chopped
2 teaspoons ground cumin
1 teaspoon red pepper flakes
1 scallion, chopped
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon kosher salt
For the tahini dipping sauce (makes 3/4 cup):
1/4 cup tahini
2 teaspoons lemon juice
2 teaspoons finely chopped parsley
1/4 teaspoon crushed garlic
1/8 teaspoon red pepper flakes
1/8 teaspoon kosher salt
To assemble the wraps:
6 (approximately 9x12-inch) sheets lavash, white or whole wheat
2 cups shredded cabbage
To make the red pepper paste: Combine bell peppers, cayenne pepper, and salt in a food processor and puree. Pour the puree into a skillet over low heat and simmer, stirring occasionally, until reduced to a paste. This can take up to 2 hours. Let cool before using. To store, pack the paste into a jar, pour enough olive oil on top to cover, and refrigerate.

To make the lentil filling: Combine lentils and 2 cups of water in a small saucepan over medium heat. Bring to a boil, cover, and reduce heat to low. Simmer until lentils are soft, about 20 minutes. Turn off heat and stir in bulgur. Let stand until water is absorbed and bulgur is soft, about 30 minutes.

Meanwhile, heat olive oil in a pan over medium heat. Add onions and cook, stirring frequently, until soft and translucent. Stir in cumin and red pepper flakes and cook for another minute.

Add onions, scallions, parsley, and salt to lentil-bulgur mixture and stir until well combined. Let cool before using to make wraps. (If you want a smoother texture closer to the Trader Joe's version, you can run the filling through a food processor, but I like it just as it is.) You can freeze the filling in an airtight container if not using all at once.

To make the tahini dipping sauce: Place all ingredients in a small bowl with 2/3 cup of warm water, and mix with a fork until well combined. Gradually stir in small amounts of additional warm water until the desired consistency is achieved.

To assemble the wraps: Lay out a lavash sheet with the shorter end closest to you. Spread 1 1/2 tablespoons of red pepper paste across the lower 1/3 of the sheet. Top with the lentil-bulgur mixture, and then the cabbage. Roll from the bottom up, and spread an additional 1/2 tablespoon of red pepper paste across the top end to help seal the wrap. Repeat for remaining wraps.

To serve, cut each wrap in half and serve with tahini sauce on the side.

Recipe Notes
You can substitute store-bought red pepper paste or mild harissa for the homemade version in this recipe.

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Spicy Korean Grilled Chicken
Serves 4

2 small to medium yellow onions, coarsely chopped
4 to 5 garlic cloves, minced
1/2 cup soy sauce
1/2 cup gochujang (Korean hot pepper paste)
2 tablespoons light brown sugar
2 tablespoons honey
1 teaspoon brown rice vinegar
1/4 cup sesame oil
3 pounds bone-in, skin-on chicken pieces (I used drumsticks and chicken thighs; see Recipe Note)
Combine the onions, garlic, soy sauce, gochujang, brown sugar, honey, rice vinegar, and sesame oil in a bowl and mix well. Place the chicken drumsticks and thighs into a large zip-top bag and pour the marinade in, making sure all of the chicken is covered. Seal the bag and lay it flat in a large, shallow pan or on a plate. Marinate the meat in the refrigerator for 6 to 8 hours or overnight, flipping once halfway through.

When ready to cook, prepare a high-heat grill. Remove the chicken from the marinade and lay the chicken pieces skin-side down on the grill. Grill for a few minutes on each side to sear the outside.

Once you have a good sear, lower the grill's heat to medium-low. Cook the chicken with the lid closed for 15 to 20 minutes, flipping them every 3 minutes so they cook evenly. When finished, the chicken should be cooked through, no longer pink inside, and register 165°F in the thickest part of the meat with an instant-read thermometer. Serve immediately.

Recipe Notes
For more flavorful chicken, prick each piece of chicken just a couple of times with a fork before marinating. This helps the marinade pe*****te the skin. You can also use boneless, skinless chicken thigh meat if desired.

Since you are cooking chicken with the skin on, check your grill periodically for flare-ups. Have a spray bottle filled with water close by to extinguish any flare-ups to prevent excessive charring of your chicken.

C: Alice Choi
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