18 Delicious Spicy Chicken Thigh Recipes for Every Occasion

Spice up your mealtime with our roundup of 18 Delicious Spicy Chicken Thigh Recipes that promise to bring heat and flavor to your table! Whether you’re craving quick weeknight dinners, seasonal delights, or the ultimate comfort food, we’ve got a dish for every occasion. Get ready to transform your cooking routine with these mouthwatering recipes that are sure to impress. Let’s dive in!

Spicy Honey Glazed Chicken Thighs

Get ready to tantalize your taste buds with these Spicy Honey Glazed Chicken Thighs, a perfect blend of sweet and heat that’s sure to become a weeknight favorite.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1/4 cup honey
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, whisk together 1/4 cup honey, 2 tablespoons soy sauce, 1 tablespoon apple cider vinegar, 1 teaspoon crushed red pepper flakes, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5-7 minutes until the skin is golden and crispy. Flip the chicken and cook for another 3 minutes.
4. Pour the honey glaze over the chicken, turning to coat evenly. Transfer the skillet to the oven and bake for 15-20 minutes, until the chicken is cooked through and the glaze is bubbly and caramelized.
5. Let the chicken rest for 5 minutes before serving. The glaze will thicken slightly as it cools, clinging to the chicken for maximum flavor in every bite.

The magic of this dish lies in the glaze’s ability to transform into a sticky, spicy-sweet coating that’s irresistibly glossy and packed with flavor.

Tip: For an extra kick, add an additional 1/2 teaspoon of crushed red pepper flakes to the glaze.

Garlic Butter Spicy Chicken Thighs

Get ready to spice up your dinner routine with these Garlic Butter Spicy Chicken Thighs, a dish that packs a punch of flavor in every bite.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 3 tablespoons unsalted butter, melted
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F (200°C). In a small bowl, mix together the melted butter, minced garlic, smoked paprika, cayenne pepper, salt, and black pepper.
2. Heat olive oil in an oven-safe skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5-7 minutes until the skin is golden and crispy. Flip the chicken and cook for another 3 minutes.
3. Pour the garlic butter mixture over the chicken, making sure each thigh is well coated. Transfer the skillet to the oven and bake for 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
4. Sprinkle with fresh parsley before serving. The combination of crispy skin, juicy meat, and a spicy garlic butter sauce makes this dish irresistibly good.

Tip: For an extra kick, add a pinch more cayenne pepper to the butter mixture before baking.

Crispy Spicy Chicken Thighs with Avocado Salsa

Get ready to spice up your dinner routine with these Crispy Spicy Chicken Thighs topped with a refreshing Avocado Salsa—a perfect balance of heat and cool.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1 tbsp lime juice
• 2 tbsp cilantro, chopped
• Salt to taste

Instructions

1. Preheat your oven to 400°F. In a small bowl, mix together 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1/2 tsp cayenne pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder.
2. Rub the chicken thighs with 1 tbsp olive oil, then evenly coat them with the spice mixture.
3. Place the chicken thighs skin-side up on a baking sheet and bake for 35 minutes, or until the skin is crispy and the internal temperature reaches 165°F.
4. While the chicken cooks, prepare the avocado salsa by combining the diced avocado, cherry tomatoes, red onion, lime juice, cilantro, and salt to taste in a medium bowl.
5. Serve the crispy spicy chicken thighs hot, topped with the avocado salsa.

The magic of this dish lies in the contrast between the crispy, spicy chicken and the cool, creamy avocado salsa—a match made in flavor heaven.

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

Spicy Thai Chicken Thighs with Coconut Rice

Get ready to spice up your dinner routine with these Spicy Thai Chicken Thighs paired with creamy Coconut Rice—a dish that’s bursting with flavor and easier to make than you might think!

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 cup jasmine rice
• 1 can (13.5 oz) coconut milk
• 1 tbsp vegetable oil
• 2 tbsp Thai red curry paste
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped
• 1/2 tsp salt

Instructions

1. Preheat your oven to 400°F. In a large oven-safe skillet, heat 1 tbsp vegetable oil over medium-high heat. Add the chicken thighs, skin-side down, and sear for 5 minutes until golden brown. Flip and sear for another 3 minutes. Remove from skillet and set aside.
2. In the same skillet, add 2 tbsp Thai red curry paste and cook for 1 minute until fragrant. Stir in 1 cup jasmine rice, 1 can coconut milk, 1 tbsp fish sauce, 1 tbsp brown sugar, and 1/2 tsp salt. Bring to a simmer.
3. Return the chicken thighs to the skillet, skin-side up, nestling them into the rice. Transfer the skillet to the oven and bake for 25 minutes, or until the rice is tender and the chicken is cooked through.
4. Remove from the oven and drizzle with the juice of 1 lime. Sprinkle with 1/4 cup fresh cilantro before serving.

The magic of this dish lies in the crispy-skinned chicken thighs perched atop fragrant, slightly spicy coconut rice—it’s a textural dream with a flavor punch that’s hard to beat.

Tip: For an extra kick, add a thinly sliced Thai chili to the rice mixture before baking.

Jerk Spiced Chicken Thighs with Mango Salsa

Get ready to spice up your dinner routine with these Jerk Spiced Chicken Thighs topped with a refreshing Mango Salsa—a perfect blend of heat and sweet.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 2 tbsp jerk seasoning
• 1 tsp salt
• 1 large mango, diced
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1 tbsp lime juice
• 1 tbsp fresh cilantro, chopped
• 1/2 tsp salt

Instructions

1. Preheat your oven to 375°F. In a bowl, coat the chicken thighs with 2 tbsp olive oil, 2 tbsp jerk seasoning, and 1 tsp salt, ensuring they’re evenly covered.
2. Place the chicken thighs skin-side up on a baking sheet. Bake for 35 minutes, or until the internal temperature reaches 165°F and the skin is crispy.
3. While the chicken bakes, combine the diced mango, red bell pepper, red onion, lime juice, cilantro, and 1/2 tsp salt in a bowl to make the salsa. Stir gently to mix.
4. Once the chicken is done, let it rest for 5 minutes before serving. Top each thigh with a generous spoonful of mango salsa.

The contrast between the fiery jerk spices and the cool, sweet mango salsa creates a dance of flavors that’s irresistibly vibrant.

Tip: For an extra smoky flavor, try grilling the chicken thighs instead of baking them.

Spicy Chicken Thighs with Creamy Cilantro Lime Sauce

Get ready to spice up your dinner routine with these Spicy Chicken Thighs topped with a creamy, tangy Cilantro Lime Sauce that’s sure to impress.

Ingredients

• 4 boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 garlic clove, minced

Instructions

1. Preheat your oven to 400°F. In a bowl, mix the chicken thighs with olive oil, salt, black pepper, paprika, and cayenne pepper until evenly coated.
2. Place the chicken on a baking sheet and bake for 25 minutes, or until the internal temperature reaches 165°F.
3. While the chicken cooks, prepare the sauce by combining sour cream, mayonnaise, cilantro, lime juice, and minced garlic in a small bowl. Stir until smooth.
4. Once the chicken is done, let it rest for 5 minutes before serving. Drizzle the creamy cilantro lime sauce over the top or serve on the side for dipping.

The magic of this dish lies in the contrast between the spicy, crispy chicken and the cool, creamy sauce, making every bite a delightful experience.

Tip: For an extra kick, add an additional 1/4 tsp of cayenne pepper to the chicken seasoning.

Korean Spicy Gochujang Chicken Thighs

Get ready to spice up your dinner routine with these Korean Spicy Gochujang Chicken Thighs, a dish that’s bursting with bold flavors and just the right amount of heat.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1/4 cup gochujang (Korean chili paste)
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon rice vinegar
• 1/2 teaspoon black pepper
• 1 tablespoon sesame seeds, for garnish
• 2 green onions, sliced, for garnish

Instructions

1. Preheat your oven to 400°F (200°C). In a large bowl, whisk together 1/4 cup gochujang, 2 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon sesame oil, 3 cloves minced garlic, 1 teaspoon grated ginger, 1 tablespoon rice vinegar, and 1/2 teaspoon black pepper until well combined.
2. Add the chicken thighs to the bowl, turning to coat them evenly in the marinade. Let them sit for at least 15 minutes to absorb the flavors.
3. Place the chicken thighs skin-side up on a baking sheet lined with parchment paper. Bake in the preheated oven for 25 minutes, then broil for an additional 5 minutes until the skin is crispy and the chicken is cooked through.
4. Garnish with 1 tablespoon sesame seeds and 2 sliced green onions before serving.

The magic of this dish lies in the gochujang’s deep, spicy-sweet flavor that caramelizes beautifully under the broiler, creating a sticky, crispy exterior that’s irresistible.

Tip: For an extra kick, add a teaspoon of gochugaru (Korean chili flakes) to the marinade.

Spicy Chicken Thighs with Roasted Vegetables

Get ready to spice up your dinner routine with these Spicy Chicken Thighs with Roasted Vegetables, a dish that packs a punch of flavor and comes together with minimal fuss.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 cups chopped carrots (1-inch pieces)
• 2 cups chopped Brussels sprouts (halved)
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tbsp honey

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the chicken thighs with 1 tbsp olive oil, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, and 1/2 tsp cayenne pepper until evenly coated.
3. Arrange the chicken thighs on one side of the prepared baking sheet.
4. In the same bowl, toss the chopped carrots and Brussels sprouts with the remaining spices and 1 tbsp honey until evenly coated.
5. Spread the vegetables on the other side of the baking sheet.
6. Bake for 25 minutes, then flip the chicken and stir the vegetables. Bake for another 20 minutes until the chicken is crispy and the vegetables are tender.

The magic of this dish lies in the caramelized edges of the vegetables and the perfectly crispy skin on the chicken, all thanks to the high heat roasting.

Tip: For an extra kick, drizzle with a little more honey before serving to balance the heat.

Buffalo Spicy Chicken Thighs with Blue Cheese Dip

Get ready to spice up your dinner routine with these Buffalo Spicy Chicken Thighs paired with a creamy Blue Cheese Dip—perfect for game night or any day you crave bold flavors.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1/2 cup hot sauce
• 1/4 cup unsalted butter, melted
• 1 tbsp white vinegar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup crumbled blue cheese
• 1 tbsp lemon juice
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together the hot sauce, melted butter, white vinegar, garlic powder, onion powder, and salt. Toss the chicken thighs in the sauce until fully coated.
3. Arrange the chicken thighs on the prepared baking sheet and bake for 35 minutes, or until the skin is crispy and the internal temperature reaches 165°F.
4. While the chicken bakes, make the blue cheese dip by combining the sour cream, mayonnaise, crumbled blue cheese, lemon juice, and black pepper in a small bowl. Stir until smooth.
5. Serve the spicy chicken thighs hot with the blue cheese dip on the side for cooling contrast.

The magic of this dish lies in the fiery crunch of the chicken thighs against the cool, tangy dip—a combo that’s sure to become a repeat request.

Tip: For an extra kick, drizzle a little extra hot sauce over the chicken before serving.

Spicy Chicken Thighs and Sweet Potato Hash

Spice up your weeknight dinner with these Spicy Chicken Thighs and Sweet Potato Hash, a dish that brings together the warmth of spices and the sweetness of potatoes in one skillet.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 2 cloves garlic, minced

Instructions

1. Preheat your oven to 400°F. In a large bowl, toss the sweet potatoes with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/8 teaspoon cayenne pepper, and 1/4 teaspoon salt until evenly coated.
2. Heat a large oven-safe skillet over medium-high heat. Season the chicken thighs with the remaining smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Place the chicken skin-side down in the skillet and cook for 5-7 minutes until the skin is golden and crispy. Flip the chicken and cook for another 3 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the diced onion and bell pepper. Cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
4. Return the sweet potatoes to the skillet, stirring to combine with the onions and peppers. Nestle the chicken thighs on top of the sweet potato mixture. Transfer the skillet to the oven and bake for 20-25 minutes, until the chicken is cooked through and the sweet potatoes are tender.

The magic of this dish lies in the crispy-skinned chicken thighs perched atop a bed of smoky, slightly spicy sweet potatoes, creating a perfect balance of flavors and textures.

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

Spicy Chicken Thigh Tacos with Pineapple Salsa

Spice up your taco night with these Spicy Chicken Thigh Tacos topped with a refreshing Pineapple Salsa — a perfect balance of heat and sweet that’ll have everyone asking for seconds.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup diced fresh pineapple
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 8 small corn tortillas

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 400°F).
2. In a small bowl, mix 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Rub the chicken thighs with 2 tbsp olive oil, then coat evenly with the spice mixture.
3. Grill the chicken for 6-7 minutes per side, or until fully cooked and slightly charred. Let rest for 5 minutes before slicing.
4. While the chicken rests, combine 1 cup diced fresh pineapple, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, and 1 tbsp lime juice in a bowl to make the salsa.
5. Warm the corn tortillas on the grill for about 30 seconds per side.
6. Assemble the tacos with sliced chicken and a generous spoonful of pineapple salsa.

The smoky spice of the chicken paired with the bright, tangy pineapple salsa creates a taco that’s bursting with flavor and texture.

Tip: For an extra kick, add a sliced jalapeño to the pineapple salsa.

Spicy Chicken Thighs with Quinoa and Black Beans

Spice up your weeknight dinner with these Spicy Chicken Thighs paired with fluffy quinoa and hearty black beans—a dish that promises a kick of flavor in every bite.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 cup quinoa, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 cups chicken broth
• 1 lime, cut into wedges
• Fresh cilantro, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F. In a small bowl, mix together 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp chili powder, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper.
2. Rub the chicken thighs with 1 tbsp olive oil, then coat them evenly with the spice mixture.
3. Heat the remaining 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs, skin-side down, and sear for 5 minutes until the skin is golden and crispy. Flip and sear for another 3 minutes. Remove the chicken and set aside.
4. In the same skillet, add the quinoa and black beans, stirring to coat with the pan juices. Pour in 2 cups chicken broth and bring to a boil.
5. Return the chicken thighs to the skillet, skin-side up. Transfer the skillet to the oven and bake for 25 minutes, or until the quinoa is fluffy and the chicken is cooked through.
6. Garnish with fresh cilantro and serve with lime wedges on the side.

The smoky spices and crispy chicken skin contrast beautifully with the soft quinoa and beans, making this dish a textural delight.

Tip: For an extra kick, add a diced jalapeño to the quinoa and beans before baking.

Spicy Chicken Thighs with Garlic Parmesan Roasted Broccoli

Get ready to spice up your dinner routine with these Spicy Chicken Thighs paired with Garlic Parmesan Roasted Broccoli—a dish that promises bold flavors and a satisfying crunch.

Ingredients

• 4 chicken thighs, skin-on
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1 head broccoli, cut into florets
• 2 tbsp grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a bowl, toss the chicken thighs with 1 tbsp olive oil, 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, and 1/2 tsp cayenne pepper until evenly coated.
3. Arrange the chicken on one side of the prepared baking sheet and bake for 20 minutes.
4. Meanwhile, in the same bowl, toss the broccoli florets with 2 tbsp grated Parmesan cheese, 2 cloves minced garlic, and 1 tbsp lemon juice.
5. After the chicken has baked for 20 minutes, add the broccoli to the other side of the baking sheet and bake everything together for another 15 minutes, or until the chicken is cooked through and the broccoli is tender and slightly crispy.

The magic of this dish lies in the contrast between the spicy, juicy chicken and the crispy, cheesy broccoli—each bite is a flavor explosion.

Tip: For an extra kick, drizzle the chicken with hot sauce before serving.

Spicy Chicken Thighs with Creamy Polenta

Spice up your dinner routine with these Spicy Chicken Thighs paired with creamy, comforting polenta—a match made in heaven for those who love a little heat.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 cup polenta
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 2 cloves garlic, minced
• 1 tbsp butter

Instructions

1. Preheat your oven to 400°F. In a small bowl, mix together 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, and 1/2 tsp cayenne pepper. Rub this spice mix all over the chicken thighs.
2. Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Add the chicken thighs, skin-side down, and sear for 5 minutes until the skin is golden and crispy. Flip the thighs and add 2 cloves of minced garlic to the skillet, cooking for another minute.
3. Transfer the skillet to the oven and bake for 25 minutes, or until the chicken is cooked through.
4. While the chicken cooks, bring 4 cups of chicken broth to a boil in a medium saucepan. Gradually whisk in 1 cup of polenta, reduce the heat to low, and simmer for 15 minutes, stirring occasionally, until thickened.
5. Remove the polenta from heat and stir in 1/2 cup heavy cream, 1/4 cup grated Parmesan cheese, and 1 tbsp butter until smooth and creamy.
6. Serve the spicy chicken thighs over a bed of creamy polenta. The contrast between the crispy, spicy chicken and the smooth, rich polenta is irresistibly satisfying.

Tip: For an extra kick, drizzle the chicken with hot sauce before serving.

Spicy Chicken Thighs and Rice Noodle Salad

Spice up your dinner routine with these Spicy Chicken Thighs and Rice Noodle Salad, a dish that packs a punch of flavor and texture in every bite.

Ingredients

• 4 boneless, skinless chicken thighs
• 8 oz rice noodles
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp sriracha
• 1 tbsp lime juice
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1/4 cup chopped cilantro
• 1/4 cup chopped peanuts

Instructions

1. In a bowl, whisk together 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp sriracha, 1 tbsp lime juice, and 2 cloves minced garlic. Add the chicken thighs, ensuring they’re well coated. Marinate for at least 30 minutes.
2. Cook rice noodles according to package instructions, then rinse under cold water and set aside.
3. Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook the chicken thighs for 5-6 minutes per side until fully cooked. Let rest for 5 minutes, then slice.
4. In a large bowl, combine the noodles, shredded carrots, sliced cucumber, and chopped cilantro. Top with sliced chicken and chopped peanuts.

The contrast of the spicy, sweet chicken with the cool, crisp vegetables and soft noodles makes this dish a standout. Perfect for those who love a bit of heat with their meal.

Tip: For an extra kick, drizzle a little extra sriracha over the top before serving.

Spicy Chicken Thighs with Smoky BBQ Sauce

Spicy Chicken Thighs with Smoky BBQ Sauce

Get ready to fire up your taste buds with these irresistibly spicy chicken thighs, slathered in a smoky BBQ sauce that’s sure to be a hit at any dinner table.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 cup smoky BBQ sauce
• 2 tbsp honey
• 1 tbsp apple cider vinegar

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, mix together 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp cayenne pepper. Rub the chicken thighs with 1 tbsp olive oil, then evenly coat them with the spice mixture.
3. Place the chicken thighs skin-side up on the prepared baking sheet and bake for 25 minutes.
4. While the chicken bakes, whisk together 1 cup smoky BBQ sauce, 2 tbsp honey, and 1 tbsp apple cider vinegar in a small saucepan over medium heat. Simmer for 5 minutes, then remove from heat.
5. After 25 minutes, brush the chicken thighs generously with the BBQ sauce mixture and return to the oven for an additional 10 minutes, or until the internal temperature reaches 165°F.
6. Let the chicken rest for 5 minutes before serving. The combination of spicy rub and sweet, smoky sauce creates a depth of flavor that’s perfectly balanced.

Tip: For an extra smoky flavor, try grilling the chicken thighs for the last 10 minutes instead of baking.

Spicy Chicken Thighs with Lemon Herb Couscous

Get ready to spice up your dinner routine with these Spicy Chicken Thighs paired with a refreshing Lemon Herb Couscous—a dish that promises a burst of flavors in every bite.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1 cup couscous
• 1 1/4 cups chicken broth
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh mint

Instructions

1. Preheat your oven to 400°F. In a bowl, mix 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, and 1/2 tsp cayenne pepper. Rub the chicken thighs with 1 tbsp olive oil, then coat them evenly with the spice mixture.
2. Place the chicken thighs skin-side up on a baking sheet. Bake for 25 minutes until the skin is crispy and the chicken is cooked through.
3. While the chicken bakes, bring 1 1/4 cups chicken broth to a boil in a saucepan. Stir in 1 cup couscous, cover, and remove from heat. Let it sit for 5 minutes.
4. Fluff the couscous with a fork, then mix in the zest of 1 lemon, 2 tbsp fresh lemon juice, 1/4 cup chopped fresh parsley, and 2 tbsp chopped fresh mint.
5. Serve the spicy chicken thighs over the lemon herb couscous. The contrast between the spicy, crispy chicken and the bright, herby couscous makes this dish a standout.

Tip: For an extra kick, add a pinch more cayenne pepper to the chicken rub before baking.

Spicy Chicken Thighs with Spaghetti Aglio e Olio

Spice up your dinner routine with these Spicy Chicken Thighs paired with a simple yet flavorful Spaghetti Aglio e Olio. It’s a match made in heaven for those who love a little heat with their pasta.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 8 oz spaghetti
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 tsp red pepper flakes
• 1/4 cup chopped parsley
• 1/2 lemon, juiced

Instructions

1. Preheat your oven to 400°F. Season the chicken thighs with 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, and 1/2 tsp cayenne pepper.
2. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes.
3. Transfer the skillet to the oven and bake for 20 minutes until the chicken is cooked through.
4. While the chicken cooks, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
5. In a large pan, heat 1/4 cup olive oil over medium heat. Add the minced garlic and 1/2 tsp red pepper flakes, cooking for 1 minute until fragrant. Add the cooked spaghetti, reserved pasta water, and toss to combine. Stir in the chopped parsley and lemon juice.
6. Serve the spicy chicken thighs over the spaghetti aglio e olio. The crispy skin of the chicken contrasts beautifully with the silky, garlicky pasta, making every bite a delight.

Tip: For an extra kick, add more red pepper flakes to the pasta or a dash of hot sauce to the chicken before serving.

Conclusion

We hope these 18 spicy chicken thigh recipes inspire your next meal! Perfect for any occasion, they’re sure to bring flavor and excitement to your table. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for later. Happy cooking!