18 Delicious Spicy Chicken Recipes for Every Occasion

Spice up your mealtime with our roundup of 18 Delicious Spicy Chicken Recipes that promise to bring the heat and the flavor! Whether you’re craving a quick weeknight dinner, a cozy comfort meal, or something bold for your next gathering, we’ve got a dish to match every occasion. Dive in and discover your new favorite way to enjoy chicken with a kick!

Spicy Chicken Tacos with Avocado Lime Crema

Spice up your taco night with these Spicy Chicken Tacos topped with a creamy Avocado Lime Crema that brings the perfect balance of heat and cool.

Ingredients

• 1 lb boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small corn tortillas
• 1 avocado, pitted and peeled
• 1/4 cup sour cream
• 2 tbsp lime juice
• 1/4 cup chopped cilantro
• 1/2 cup diced red onion

Instructions

1. In a bowl, mix chicken with olive oil, chili powder, cumin, smoked paprika, salt, and black pepper until evenly coated.
2. Heat a skillet over medium-high heat. Add chicken and cook for 6-7 minutes per side until fully cooked. Let rest for 5 minutes, then slice into strips.
3. While chicken cooks, blend avocado, sour cream, lime juice, and 2 tbsp water in a blender until smooth to make the crema.
4. Warm tortillas in a dry skillet for about 30 seconds per side.
5. Assemble tacos with chicken strips, drizzle with avocado lime crema, and top with cilantro and red onion.

The smoky spices on the chicken pair beautifully with the bright, creamy avocado lime crema, making every bite a flavor explosion.

Tip: For an extra kick, add a sliced jalapeño to the blender when making the crema.

Thai Spicy Basil Chicken

Spice up your weeknight dinner with this Thai Spicy Basil Chicken, a dish that’s bursting with flavor and comes together in just minutes.

Ingredients

• 2 boneless, skinless chicken breasts, thinly sliced
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 2 Thai chilies, finely chopped (adjust to taste)
• 1 red bell pepper, sliced
• 1 cup fresh basil leaves
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1/2 teaspoon ground white pepper

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until no longer pink, about 5 minutes.
2. Add the garlic and Thai chilies to the skillet, stirring for about 30 seconds until fragrant.
3. Toss in the red bell pepper and cook for another 2 minutes, until slightly softened.
4. Stir in the soy sauce, oyster sauce, sugar, and white pepper, mixing well to coat the chicken and vegetables.
5. Remove the skillet from heat and fold in the basil leaves until just wilted.

The magic of this dish lies in the contrast between the spicy chilies and the sweet basil, creating a balance that’s irresistibly addictive.

Tip: For an extra kick, leave the seeds in the Thai chilies when chopping them.

Buffalo Chicken Dip with a Spicy Kick

Get ready to spice up your game day or party spread with this irresistibly creamy Buffalo Chicken Dip that packs a spicy punch!

Ingredients

• 2 cups shredded cooked chicken
• 8 oz cream cheese, softened
• 1/2 cup hot sauce (like Frank’s RedHot)
• 1/2 cup ranch dressing
• 1/2 cup shredded cheddar cheese
• 1/4 cup crumbled blue cheese
• 1/4 tsp garlic powder
• 1/4 tsp onion powder

Instructions

1. Preheat your oven to 350°F and lightly grease a small baking dish.
2. In a large bowl, mix the shredded chicken, softened cream cheese, hot sauce, ranch dressing, cheddar cheese, blue cheese, garlic powder, and onion powder until well combined.
3. Spread the mixture evenly into the prepared baking dish.
4. Bake at 350°F for 20-25 minutes, until the dip is bubbly and the edges are lightly golden.
5. Let it cool for 5 minutes before serving with celery sticks, tortilla chips, or sliced baguette.

The bold flavors of hot sauce and blue cheese meld together in this dip, creating a spicy, tangy, and utterly addictive crowd-pleaser.

Tip: For an extra kick, drizzle a little more hot sauce on top before serving.

Spicy Chicken Curry with Coconut Milk

Warm up your kitchen with this Spicy Chicken Curry with Coconut Milk, a dish that balances heat and creaminess in every bite.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tbsp vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 1 tbsp brown sugar
• 1 tbsp fish sauce
• 1 lime, juiced
• Fresh cilantro, for garnish

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing until soft, about 5 minutes.
2. Stir in the curry powder, cumin, coriander, and cayenne pepper, cooking for 1 minute until fragrant.
3. Add the chicken pieces, stirring to coat them in the spices. Cook until the chicken is no longer pink on the outside, about 5 minutes.
4. Pour in the coconut milk and chicken broth, bringing the mixture to a simmer. Reduce heat to low and cook, uncovered, for 20 minutes, stirring occasionally.
5. Stir in the brown sugar, fish sauce, and lime juice. Simmer for another 5 minutes to blend the flavors.
6. Garnish with fresh cilantro before serving.

The magic of this curry lies in the layering of spices, which creates a depth of flavor that’s both complex and comforting.

Tip: For an extra kick, add a sliced fresh chili pepper with the onions.

Jamaican Jerk Chicken with Spicy Mango Salsa

Bring the vibrant flavors of the Caribbean to your kitchen with this Jamaican Jerk Chicken topped with a spicy mango salsa that’s sure to dazzle your taste buds.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 tbsp Jamaican jerk seasoning
• 1 tsp salt
• 1 tsp black pepper
• 1 large mango, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and minced
• 2 tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. In a small bowl, mix 2 tbsp olive oil, 2 tbsp Jamaican jerk seasoning, 1 tsp salt, and 1 tsp black pepper. Rub this mixture evenly over the chicken breasts.
3. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F.
4. While the chicken cooks, combine the diced mango, red onion, jalapeño, lime juice, and cilantro in a medium bowl to make the salsa.
5. Serve the grilled chicken hot, topped with the spicy mango salsa.

The contrast between the smoky, spicy jerk chicken and the sweet, tangy mango salsa creates a flavor explosion that’s irresistibly delicious.

Tip: For an extra kick, leave the seeds in the jalapeño when making the salsa.

Spicy Chicken and Rice Casserole

Warm up your evening with this Spicy Chicken and Rice Casserole, a hearty dish that packs a flavorful punch and comes together with minimal fuss.

Ingredients

• 1.5 cups long-grain white rice
• 3 cups chicken broth
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1/2 cup shredded cheddar cheese
• 2 tbsp chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, and red bell pepper, sautéing until softened, about 5 minutes.
3. Add the chicken pieces to the skillet, cooking until they’re no longer pink, about 5-7 minutes. Stir in the salt, black pepper, paprika, and cayenne pepper.
4. Spread the rice evenly in the prepared baking dish. Pour the chicken broth over the rice, then top with the chicken and vegetable mixture.
5. Cover the dish with foil and bake for 35 minutes. Remove the foil, sprinkle with cheddar cheese, and bake uncovered for an additional 10 minutes, or until the cheese is bubbly and golden.
6. Garnish with fresh cilantro before serving.

The magic of this casserole lies in the way the rice absorbs all the spicy, savory flavors, creating a dish that’s both comforting and exciting with every bite.

Tip: For an extra kick, add a diced jalapeño to the skillet with the other vegetables.

Korean Spicy Chicken Wings

Get ready to spice up your dinner routine with these irresistibly sticky and spicy Korean chicken wings, perfect for game day or a cozy night in.

Ingredients

• 2 lbs chicken wings
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp sesame oil
• 1 tbsp minced garlic
• 1 tsp grated ginger
• 1 tbsp rice vinegar
• 1 tbsp sesame seeds
• 2 green onions, thinly sliced

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 1/4 cup soy sauce, 1/4 cup honey, 2 tbsp gochujang, 1 tbsp sesame oil, 1 tbsp minced garlic, 1 tsp grated ginger, and 1 tbsp rice vinegar until well combined.
3. Add the chicken wings to the bowl and toss until evenly coated with the sauce.
4. Arrange the wings in a single layer on the prepared baking sheet and bake for 25 minutes, flipping halfway through, until crispy and cooked through.
5. Sprinkle the baked wings with 1 tbsp sesame seeds and 2 thinly sliced green onions before serving.

The magic of these wings lies in the gochujang’s deep, fermented heat, balanced by the sweetness of honey and the nuttiness of sesame oil, creating a flavor that’s complex yet utterly addictive.

Tip: For extra crispy wings, broil them for the last 2-3 minutes of cooking, keeping a close eye to prevent burning.

Spicy Chicken Stir Fry with Vegetables

Get ready to spice up your dinner routine with this Spicy Chicken Stir Fry with Vegetables, a dish that packs a punch of flavor and comes together in just 30 minutes.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into thin strips
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp soy sauce
• 1 tbsp sriracha sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup green onions, chopped

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook for 5-6 minutes until no longer pink. Remove from the skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp vegetable oil. Add the red bell pepper, broccoli, and carrot. Stir fry for 4-5 minutes until vegetables are crisp-tender.
3. Add the garlic and ginger to the skillet, stirring for 30 seconds until fragrant.
4. Return the chicken to the skillet. Add the soy sauce, sriracha sauce, sugar, salt, and black pepper. Stir well to combine and cook for another 2 minutes until everything is heated through.
5. Sprinkle with green onions before serving.

The secret to this stir fry’s irresistible appeal lies in the perfect balance of heat from the sriracha and the sweetness from the sugar, creating a flavor that’s bold yet harmonious.

Tip: For an extra kick, drizzle with additional sriracha sauce before serving.

Spicy Chicken Enchiladas with Green Sauce

These Spicy Chicken Enchiladas with Green Sauce are a vibrant twist on the classic, packing a punch of flavor that’s sure to spice up your dinner routine.

Ingredients

• 2 cups shredded cooked chicken
• 1 cup green enchilada sauce
• 1/2 cup sour cream
• 1/4 cup chopped cilantro
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp black pepper
• 8 corn tortillas
• 1 cup shredded Monterey Jack cheese
• 1 tbsp olive oil
• 1/2 cup diced onion
• 2 cloves garlic, minced

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. In a skillet over medium heat, warm the olive oil. Add the diced onion and minced garlic, sautéing until soft, about 3 minutes.
3. In a large bowl, mix the shredded chicken, sautéed onion and garlic, 1/2 cup of the green enchilada sauce, sour cream, cilantro, cumin, salt, and black pepper.
4. Warm the corn tortillas slightly to make them pliable. Spoon the chicken mixture evenly into each tortilla, roll them up, and place seam-side down in the prepared baking dish.
5. Pour the remaining 1/2 cup of green enchilada sauce over the rolled tortillas and sprinkle with Monterey Jack cheese.
6. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.

The combination of tangy green sauce and creamy cheese creates a mouthwatering contrast that’s irresistible. Perfect for when you’re craving something with a little heat!

Tip: For an extra kick, add a diced jalapeño to the chicken mixture.

Spicy Chicken Meatballs in Tomato Sauce

These Spicy Chicken Meatballs in Tomato Sauce are a game-changer for weeknight dinners, packing a punch of flavor that’s sure to impress.

Ingredients

• 1 lb ground chicken
• 1/2 cup breadcrumbs
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp red pepper flakes
• 2 tbsp olive oil
• 1 can (28 oz) crushed tomatoes
• 1 tsp sugar
• 1/2 tsp dried oregano
• Fresh basil leaves for garnish

Instructions

1. In a large bowl, combine ground chicken, breadcrumbs, egg, minced garlic, 1 tsp salt, 1 tsp black pepper, and 1 tsp red pepper flakes. Mix until just combined, then form into 1-inch meatballs.
2. Heat 2 tbsp olive oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides, about 8 minutes. Remove and set aside.
3. In the same skillet, add crushed tomatoes, 1 tsp sugar, and 1/2 tsp dried oregano. Bring to a simmer, then return meatballs to the skillet. Cover and cook for 15 minutes, until meatballs are cooked through.
4. Garnish with fresh basil leaves before serving.

The secret to these meatballs is the perfect balance of heat from the red pepper flakes and sweetness from the tomato sauce, creating a dish that’s irresistibly flavorful.

Tip: For an extra kick, add an additional 1/2 tsp of red pepper flakes to the tomato sauce.

Spicy Chicken Pad Thai

Get ready to spice up your dinner routine with this vibrant Spicy Chicken Pad Thai that’s packed with bold flavors and a kick of heat.

Ingredients

• 8 oz flat rice noodles
• 2 tbsp vegetable oil
• 2 boneless, skinless chicken breasts, thinly sliced
• 2 cloves garlic, minced
• 2 eggs, lightly beaten
• 1 cup bean sprouts
• 2 green onions, sliced
• 1/4 cup crushed peanuts
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp chili flakes

Instructions

1. Soak the rice noodles in warm water for 15 minutes until soft, then drain.
2. Heat 1 tbsp vegetable oil in a large pan over medium-high heat. Add the chicken and cook for 5 minutes until no longer pink. Remove and set aside.
3. In the same pan, add the remaining 1 tbsp oil and garlic, sautéing for 30 seconds until fragrant.
4. Push the garlic to one side, pour in the eggs, and scramble until just set.
5. Add the noodles, chicken, bean sprouts, green onions, fish sauce, brown sugar, soy sauce, lime juice, and chili flakes. Toss everything together and cook for 3 minutes until well combined.
6. Serve topped with crushed peanuts.

The secret to this dish’s irresistible texture is the perfect balance of chewy noodles, tender chicken, and crunchy peanuts.

Tip: For an extra zing, add a squeeze of fresh lime right before serving.

Spicy Chicken and Dumplings

Nothing beats the comfort of a bowl of spicy chicken and dumplings on a chilly evening—this version brings the heat with a kick of cayenne and a fluffy dumpling topping.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup milk
• 2 tbsp unsalted butter, melted
• 1 lb chicken breast, cubed
• 4 cups chicken broth
• 1 cup diced carrots
• 1 cup diced celery
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tsp cayenne pepper
• 1/2 tsp black pepper
• 2 tbsp vegetable oil

Instructions

1. In a large pot, heat 2 tbsp vegetable oil over medium heat. Add chicken breast, 1/2 tsp black pepper, and 1 tsp cayenne pepper. Cook until the chicken is no longer pink, about 5 minutes.
2. Add 1 cup diced carrots, 1 cup diced celery, 1/2 cup diced onion, and 2 cloves minced garlic to the pot. Cook for another 5 minutes until vegetables soften.
3. Pour in 4 cups chicken broth and bring to a boil. Reduce heat to simmer.
4. In a bowl, mix 2 cups all-purpose flour, 1 tbsp baking powder, and 1 tsp salt. Stir in 1 cup milk and 2 tbsp melted butter until just combined.
5. Drop spoonfuls of the dumpling dough into the simmering broth. Cover and cook for 15 minutes without lifting the lid.

The dumplings steam to perfection atop the spicy, savory broth, creating a delightful contrast in textures. The cayenne adds just enough warmth to make each spoonful exciting.

Tip: For extra fluffy dumplings, avoid overmixing the dough—it should be slightly lumpy.

Spicy Chicken Fajitas with Peppers and Onions

Get ready to spice up your dinner routine with these vibrant Spicy Chicken Fajitas, packed with colorful peppers and onions for a meal that’s as fun to make as it is to eat.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, sliced into strips
• 2 tbsp olive oil, divided
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lime, juiced
• 8 small flour tortillas, warmed
• Fresh cilantro, chopped (for garnish)

Instructions

1. In a large bowl, toss the chicken strips with 1 tbsp olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
2. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until no longer pink. Remove from skillet and set aside.
3. In the same skillet, add the sliced bell peppers and onion. Cook for 4-5 minutes, stirring frequently, until vegetables are tender-crisp.
4. Return the chicken to the skillet with the vegetables. Add the lime juice and stir to combine. Cook for an additional 2 minutes to heat through.
5. Serve the chicken and vegetable mixture on warmed flour tortillas, garnished with fresh cilantro.

The secret to these fajitas’ irresistible flavor? A quick marinade in smoky spices and a splash of lime juice that brightens every bite.

Tip: For an extra kick, serve with sliced jalapeños or a drizzle of hot sauce.

Spicy Chicken Noodle Soup

Warm up your kitchen with this Spicy Chicken Noodle Soup, a comforting bowl that packs a punch with its bold flavors and tender noodles.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 lb chicken breast, cut into bite-sized pieces
• 4 cups chicken broth
• 2 cups water
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes
• 2 carrots, sliced
• 2 celery stalks, chopped
• 2 cups egg noodles
• 1 tbsp fresh parsley, chopped

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until soft, about 3 minutes.
2. Add the chicken pieces to the pot, cooking until no longer pink, about 5 minutes.
3. Pour in 4 cups chicken broth and 2 cups water, bringing the mixture to a boil.
4. Stir in 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp red pepper flakes, then add the sliced carrots and chopped celery. Reduce heat and simmer for 10 minutes.
5. Add the egg noodles to the pot, cooking according to package instructions until al dente, about 8 minutes.
6. Remove from heat and stir in 1 tbsp fresh parsley before serving.

The secret to this soup’s depth of flavor lies in the balance of heat from the red pepper flakes and the freshness of the parsley, making each spoonful a delightful contrast.

Tip: For an extra kick, add a dash of hot sauce to your bowl just before serving.

Spicy Chicken Quesadillas with Jalapenos

Spice up your mealtime with these Spicy Chicken Quesadillas, packed with jalapenos for that extra kick!

Ingredients

• 2 cups shredded cooked chicken
• 1 cup shredded Monterey Jack cheese
• 1/2 cup diced jalapenos (seeds removed for less heat)
• 1/4 cup chopped cilantro
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 4 large flour tortillas
• 2 tbsp olive oil

Instructions

1. In a bowl, mix the shredded chicken, Monterey Jack cheese, diced jalapenos, cilantro, cumin, garlic powder, and salt until well combined.
2. Heat a large skillet over medium heat and brush with 1 tbsp of olive oil.
3. Place a tortilla in the skillet, spread half of the chicken mixture evenly over one half of the tortilla, then fold the other half over to cover.
4. Cook for 3-4 minutes on each side, until the tortilla is golden brown and the cheese is melted. Repeat with the remaining tortilla and chicken mixture, using the remaining olive oil.
5. Cut each quesadilla into wedges and serve hot.

The combination of spicy jalapenos and creamy Monterey Jack cheese creates a quesadilla that’s irresistibly flavorful with just the right amount of heat.

Tip: For an extra crispy exterior, press down lightly on the quesadilla with a spatula while cooking.

Spicy Chicken and Shrimp Jambalaya

Get ready to spice up your dinner routine with this Spicy Chicken and Shrimp Jambalaya, a hearty one-pot wonder that’s bursting with flavor.

Ingredients

• 1 tbsp olive oil
• 1 lb chicken thighs, diced
• 1 lb shrimp, peeled and deveined
• 1 cup onion, diced
• 1 cup green bell pepper, diced
• 1 cup celery, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• 1 cup long-grain white rice
• 1 tbsp Cajun seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper
• 2 bay leaves
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add chicken and cook until browned, about 5 minutes. Remove and set aside.
2. In the same pot, add shrimp and cook until pink, about 2 minutes per side. Remove and set aside with the chicken.
3. Add onion, bell pepper, celery, and garlic to the pot. Cook until vegetables are soft, about 5 minutes.
4. Stir in diced tomatoes, chicken broth, rice, Cajun seasoning, salt, black pepper, cayenne pepper, and bay leaves. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender.
6. Return chicken and shrimp to the pot. Stir in fresh parsley and cook for another 5 minutes to heat through.
7. Remove bay leaves before serving.

This jambalaya stands out with its perfect balance of spicy and savory, thanks to the Cajun seasoning and fresh vegetables. The shrimp adds a delightful seafood twist that complements the chicken beautifully.

Tip: For an extra kick, serve with hot sauce on the side.

Spicy Chicken Biryani with Basmati Rice

Spice up your dinner routine with this aromatic Spicy Chicken Biryani, a dish that layers tender chicken and fluffy basmati rice with a blend of warm spices.

Ingredients

• 2 cups basmati rice, rinsed and drained
• 1.5 lbs chicken thighs, bone-in and skin-on
• 1 large onion, thinly sliced
• 2 tbsp ginger-garlic paste
• 1 cup plain yogurt
• 2 tbsp biryani masala
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh mint leaves, chopped
• 4 tbsp ghee
• 4 cups water
• Salt to taste

Instructions

1. Marinate the chicken with yogurt, 1 tbsp ginger-garlic paste, 1 tbsp biryani masala, turmeric powder, red chili powder, and salt to taste. Let it sit for at least 30 minutes.
2. In a large pot, heat 2 tbsp ghee over medium heat. Add the sliced onions and sauté until golden brown. Remove half for garnish.
3. Add the remaining ginger-garlic paste to the pot and sauté for 30 seconds. Layer the marinated chicken over the onions.
4. Spread the rinsed basmati rice over the chicken. Sprinkle the remaining biryani masala, garam masala, cilantro, and mint leaves.
5. Pour water over the rice, ensuring it’s covered by about an inch. Bring to a boil, then reduce heat to low, cover, and cook for 20 minutes.
6. Turn off the heat and let it sit covered for 10 minutes. Fluff the rice gently with a fork, mixing the layers slightly.
7. Garnish with the reserved fried onions and serve hot.

The magic of this biryani lies in the layering technique, which allows the flavors to meld beautifully while keeping the rice perfectly separate and fluffy.

Tip: For an extra layer of flavor, sprinkle a few drops of rose water or kewra water over the rice before the final cover.

Spicy Chicken Caesar Salad with Chipotle Dressing

Spice up your salad game with this Spicy Chicken Caesar Salad, featuring a smoky chipotle dressing that packs just the right amount of heat.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large romaine lettuce, chopped
• 1/2 cup grated Parmesan cheese
• 1/2 cup croutons
• 1/4 cup mayonnaise
• 2 tbsp lemon juice
• 1 tbsp chipotle in adobo sauce, minced
• 1 tsp Dijon mustard
• 1 clove garlic, minced

Instructions

1. Preheat your grill or grill pan to medium-high heat. Brush the chicken breasts with olive oil and season with chili powder, garlic powder, salt, and black pepper.
2. Grill the chicken for 6-7 minutes per side, or until fully cooked. Let rest for 5 minutes, then slice.
3. In a small bowl, whisk together mayonnaise, lemon juice, chipotle in adobo sauce, Dijon mustard, and minced garlic to make the dressing.
4. In a large bowl, toss the chopped romaine with the dressing. Top with sliced chicken, Parmesan cheese, and croutons.

The smoky chipotle dressing adds a bold twist to the classic Caesar, making every bite a perfect balance of creamy, spicy, and crunchy.

Tip: For an extra kick, add an additional teaspoon of chipotle in adobo sauce to the dressing.

Conclusion

We hope this roundup of 18 delicious spicy chicken recipes inspires your next meal! Whether you’re cooking for a weeknight dinner or a special gathering, there’s something here for every occasion. Don’t forget to try your favorites, leave a comment with your thoughts, and share the love by pinning this article on Pinterest. Happy cooking!