Chicken thighs with pepper sauce and red pepper spice
This chicken thighs recipe features a flavor-packed marinade of pepper sauce, paprika, and red pepper spice, resulting in juicy, caramelized chicken. It's ideal for a quick weeknight dinner or a festive occasion.
Cook time 40 min
Prep time 5 min
Ingredients:
8 tbsp pepper sauce1 tbsp paprika
1 tbsp red pepper (spice)
1 tbsp brown sugar
6 chicken thighs
This savory recipe combines the robust flavors of Mexican-American cuisine with succulent chicken thighs, a zesty pepper sauce, and a touch of paprika. Perfect for a weeknight dinner or a special gathering, this dish promises a delightful blend of spices that will excite your taste buds.
Instructions:
Preheat your oven to 375°F (190°C).
In a medium-sized bowl, combine the pepper sauce, paprika, red pepper spice, and brown sugar. Mix well until the brown sugar is fully dissolved and the mixture is evenly combined.
Pat the chicken thighs dry with paper towels. Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each thigh is well coated. Seal the bag or cover the dish with plastic wrap. Let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours if time allows for more intense flavor.
Remove the chicken thighs from the marinade and place them on a baking sheet lined with parchment paper or lightly greased with cooking spray. Discard any remaining marinade.
Place the baking sheet in the preheated oven. Bake for 25-30 minutes, or until the internal temperature of the chicken thighs reaches 165°F (74°C) and the skin is crispy and caramelized. If using boneless thighs, they may require a shorter baking time, around 20-25 minutes.
Remove the chicken thighs from the oven and let them rest for a few minutes before serving. This allows the juices to redistribute, keeping the chicken moist and flavorful.
For an extra touch, garnish with freshly chopped cilantro or a squeeze of lime juice.
Mexican-American chicken thighs with pepper sauce and red pepper spice combine simplicity and flavor, making it a go-to recipe for any occasion. Enjoy the tender, spiced chicken with your favorite side dishes and savor each delicious bite.
Chicken thighs with pepper sauce and red pepper spice FAQ:
Bake the chicken thighs in a preheated oven at 375°F (190°C) for 25-30 minutes. Ensure the internal temperature reaches 165°F (74°C) for safe consumption.
Yes, you can use boneless chicken thighs, but they may require a shorter baking time of about 20-25 minutes. Bone-in thighs may take longer.
If your chicken thighs are not cooking evenly, consider rotating the baking sheet halfway through the cooking time to promote even heat distribution.
Yes, you can prepare the marinade ahead of time and store it in the refrigerator for up to 24 hours. Just be sure to marinate the chicken for at least 30 minutes before baking.
Store leftover chicken thighs in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Tips:
- Marinate the chicken thighs for at least 30 minutes to allow the flavors to fully penetrate the meat.
- Consider using a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (74°C) for optimal safety and juiciness.
- For a smoky flavor, grill the chicken thighs instead of baking or sautéing them.
- If you prefer a milder dish, reduce the amount of red pepper spice to suit your taste.
- Pair the chicken with sides like rice, roasted vegetables, or a fresh salad for a complete meal.
Nutrition per serving
2 ServingsCalories 420kcal
Protein 30g
Carbohydrates 9g
Fiber 2.27g
Sugar 5g
Fat 30g
More recipes
Lemon-garlic grilled chicken breasts
Zesty lemon-garlic grilled chicken breasts for easy outdoor cooking.
30 Nov 2025Zucchini parmesan fritters
Crispy Zucchini Parmesan Fritters perfect for snacking or sides.
18 Jan 2026Roast garlic, pumpkin and potato mash
Creamy roast garlic, pumpkin, and potato mash for a tasty side.
05 Feb 2026Quick coconut curry lentils with spinach
Easy coconut curry lentils with spinach over brown rice.
24 Dec 2025