spicy chicken

The name means 'angry' - and like the pasta sauce this chicken casserole is intended to pack a punch of heat and spice

Chicken arrabbiata

olive oil

medium onions,halved and sliced

red chillies,deseeded and sliced

red wine

chicken stock

tomato,finely chopped

tomato purée

thyme

chicken legs

chopped parsley,to serve (optional)

Heat the olive oil in a large heavybased pan. Add the onions and whole garlic cloves. Fry, stirring frequently, for 10 mins, adding the chillies for the final min.

Pour in the wine, turn up the heat and allow it to bubble for 1 min to cook off the alcohol. Stir in the stock, tomatoes, tomato purée and thyme with some seasoning. Add the chicken legs, pushing them under the liquid, then part-cover the pan and leave to simmer gently for 45 mins.

Remove the lid and cook for a further 15 mins until the chicken is tender and the sauce has reduced a little. Serve scattered with parsley, if you like, and pasta or mash.

These tangy chicken enchiladas are perfect for a weeknight meal

Skillet Chicken Tinga Enchiladas

tomatillos, husked

sweet onion, chopped

(4 ounce) cans Chopped Green Chiles

chipotle peppers in adobo, about 2-3 chiles

(28 ounce) can diced fire roasted tomatoes

Mexican beer or chicken broth

oregano

bay leaves

salt

chicken tenders

fresh cilantro, chopped

corn tortillas

shredded pepper jack cheese

cheddar cheese

eggs

1. Preheat the oven to 400 degrees F.2. Heat a large oven safe skillet over high heat. Add the tomatillos and cook, turning often until they begin to char and become soft. Remove from the skillet. Let cool and then give them a rough chop.3. Return the skillet to medium heat and add the olive oil and onion. Cook for 5 minutes or until the onion is fragrant. Stir the chopped tomatillos, green chiles, and chipotle chiles and cook another minute. Add the tomatoes, beer, oregano, bay leaves, and salt. Bring to a simmer over medium heat. Slide the chicken into sauce and cook for 15 minutes or until the chicken is cooked through and the sauce has thickened slightly. Remove from the heat. Discard the bay leaves and shred the chicken in the skillet. Stir in the cilantro. Lay the corn tortillas flat over the chicken. Add the cheese in an even layer, transfer to the oven and bake for 10-15 minutes or until the cheese has melted.&nbsp;4. Serve topped with cilantro, and avocado, if desired. EAT.&nbsp;

The Jamaican marinade has many versions, but John Torode likes his super spicy with a dash of soy. Serve with coconut basmati rice

Jerk chicken with rice & peas

chicken thighs,bone

lime,halved

hot sauce,to serve (optional)

big bunch spring onions,roughly chopped

thumb-sized piece ginger,roughly chopped

garlic

½ a small onion

scotch bonnetchillies, deseeded if you want less heat

½ tsp dried thyme,or 1 tbsp thyme leaves

lime,juiced

soy sauce

vegetable oil

brown sugar

allspice

basmati rice

coconut milk

spring onions,sliced

garlic cloves,finely chopped

kidney beans,drained

To make the jerk marinade, combine the spring onions, ginger, garlic, onion, scotch bonnet chillies, dried thyme, lime juice, soy sauce, vegetable oil, brown sugar and ground allspice in a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> along with 1 tsp salt, and blend to a purée. If you’re having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up – don’t be tempted to add water, as you want a thick paste.

Taste the jerk mixture for seasoning – it should taste pretty salty, but not unpleasantly, puckering salty. You can now throw in more chillies if it’s not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.

Make a few <a href="https://www.bbcgoodfood.com/content/top-five-cooks-knives">slashes</a> in 12 chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge.

If you want to <a href="https://www.bbcgoodfood.com/review/test-best-barbecues-under-ps100">barbecue</a> your chicken, get the coals burning 1 hr or so before you’re ready to cook. Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 mins.

To cook in the oven, heat to 180C/160C fan/gas 4. Put the chicken pieces in a <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a> with the halved lime and cook for 45 mins until tender and cooked through.

While the chicken is cooking, prepare the rice &amp; peas. Rinse the basmati rice in plenty of cold water, then tip it into a large <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a>. Add the coconut milk, spring onions, thyme sprigs, garlic and ground allspice.

Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins. Add the kidney beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed.

Squeeze the roasted lime over the chicken and serve with the rice &amp; peas, and some hot sauce if you like it really spicy.

If you love chicken with a kick then this is the dinner for you! Slow Cooker Honey Sriracha Chicken is a little spicy and a little sweet with the addition of the cool drizzle sauce!

Slow Cooker Honey Sriracha Chicken

chicken breasts

Sriracha sauce

honey

lime juice

For the drizzle:

mayo

greek yogurt

sweet chili sauce

hot sauce

Cut chicken into large bite sized chunks

Place in crock

In a bowl mix together Sriracha, 1/4 cup honey, soy sauce and lime juice

Pour over chicken, cover and cook on high for 2-4 hours or low for 5-7 until chicken is cooked through

Whisk together drizzle ingredients

Serve chicken with rice or noodles as desired with a generous drizzle of the sauce

This Oven Fried Chicken is a slightly healthier, and much easier, take on the famous Nashville Hot Chicken. Breaded in corn flakes, oven baked, and finished with a beyond perfect sweet and spicy honey butter sauce, this is a chicken dinner that's sure to be loved by all!

Oven Fried Southern Hot Honey Chicken

buttermilk

corn flakes

whole wheat flour

extra virgin olive oil,

butter

cayenne pepper

chili powder

smoked paprika

garlic powder

kosher salt

1. Add the chicken to a gallon size zip top bag. Pour the buttermilk and salt over the chicken. Toss well, cover and refrigerate 20 minutes or overnight.2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.3. Add the corn flake crumbs, flour, thyme, and a pinch of salt to a medium sized bowl. Stir to combine.4. Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly brush the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes, then flip the chicken over and continue cooking another 10 minutes or until the chicken is cooked through. If using thighs, you may need to cook the chicken a little longer&nbsp;5. Meanwhile, make the hot honey. Melt together the butter, honey, cayenne, chili powder, paprika, garlic powder, and a pinch of salt.&nbsp;5. Brush or drizzle the chicken generously with hot honey and serve warm Enjoy!

This summery sweet and smoky chicken salad with guacamole makes a hearty lunch or an exciting option for any barbecue or summer party. Don't be put off by the long list of ingredients - they're mostly in your store cupboard.

Mesquite chicken with grilled peach salad

paprika

tsp cumin

onion powder

mustard powder

light brown sugar

rosemary sprig, needles very finely chopped

bay leaf, crumbled

tsp smoked salt

garlic cloves, crushed

lime, juice and zest

tsp honey

chicken breasts, butterflied

red onion, finely chopped

cumin

avocados,

tomato, seeds removed,

red chilli, seeds removed and finely chopped

coriander,

sea salt and black pepper

peaches, stones removed and quartered

spring onions, trimmed

100 grams/3½oz baby salad leaves

fennel bulb, thinly sliced

red pepper,

cucumber,

red chilli, finely chopped

grams/4½oz burrata or mozzarella ball, torn up

tbsp sherry vinegar

smoked chilli

salt and black pepper

This easy Portuguese piri-piri chicken is perfect for the barbecue. You can prepare it the day before, then cook it in just 30 minutes!

Piri-piri chicken

chicken (about 1kg/2lb 3 ounces), spatchcocked

red chillies

tbsp garlic

salt flakes

100 milliliters/3½fl oz olive oil

milliliters/1¾fl oz red wine vinegar

chips

salad

Juicy and tender baked sweet &amp; spicy chicken that comes together in 30 minutes with loads of flavor.

Baked Sweet & Spicy Chicken

chicken breasts (pounded to even thickness)

salt and pepper

apple cider vinegar ((you could substitute white vinegar))

water

Preheat oven to 400 degrees and grease a large baking sheet (with a raised side) or casserole dish.

In a medium sauce pan whisk together all sauce ingredients. Bring to a boil over medium heat and boil for 3-4 minutes. While sauce is boiling, season chicken with salt and pepper on both sides, grease a skillet and cook chicken on both sides 1-2 minutes over medium heat, just enough to brown the very outside.

Arrange chicken in a single layer (not overlapping) on prepared baking sheet. Brush with sauce. (there should still be plenty of sauce leftover - reserve for later). Bake for 20-25 minutes until chicken is cooked through. Pour remaining sauce over the chicken and serve hot.

Fried rice that doesn't require home delivery and wait-time? That's our kind of quick and easy midweek meal.

Korean barbecue chicken fried rice

peanut oil

eggs, lightly beaten

barbecue chicken, meat shredded

savoy cabbage, outer leaves

garlic cloves, chopped

(300 grams) long-grain rice, cooked to packet instructions, cooled

coriander, leaves picked

tbs black sesame seeds

(60 milliliters) light soy sauce

(60 grams) brown sugar

tsp chilli paste

tsp grated ginger

tbs rice wine vinegar

tsp sesame oil

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5348771529001-6260750632001

The word ‘bhuna’ means to fry and, in this recipe, it is key to fry the onions and tomatoes really well until the oil begins to leave the sides of the pan. The secret to a really good chicken bhuna is to not add any water as all the flavour comes from the spices and onions. 

Each serving provides 357 kcal, 39.5g protein, 9g carbohydrates (of which 6.5g sugars), 17.5g fat (of which 3g saturates), 3.5g fibre and 1.2g salt.

Chicken bhuna

garlic cloves, finely grated

root

½ tsp ground turmeric

tbsp coriander

tbsp Greek-style yoghurt

grams/1lb 10 ounces chicken thighs, boneless and skin removed, cut into bite-sized pieces

100 grams/3½oz tomatoes, roughly chopped

300 grams/10½oz brown onions, finely chopped (about 2 medium onions)

tsp fennel seeds,

tsp black pepper

tsp garam masala

Grab your favorite skillet and whip up this easy, ultra-flavorful Cajun Chicken and Rice!  Made with just one pan, homemade Cajun seasoning mix, and ready in 30 minutes for a quick and simple family-favorite meal.

One Pot Cajun Chicken and Rice

chicken breasts (or chicken thighs)

cajun seasoning

mangoes (diced (optional))

cilantro (chopped)

long grain white rice (uncooked)

chicken broth (I used low sodium)

Rub olive oil all over chicken. Season with Cajun seasoning all over.

In a large skillet over medium heat, melt butter. Once the butter is just melted, stir in the honey.

Add chicken to the pan and brown for 1-2 minutes on each side. Transfer to a plate and set aside.

Add rice, cajun, seasoning, and broth to the pan and give it a good stir. Bring to a boil.

Reduce heat to a simmer (medium-low), return chicken to pan (place on top of rice), cover, and cook for 15-20 minutes until chicken is cooked through and rice is tender.

Fluff rice with a fork and serve chicken and rice with a scoop of mangoes (or alternate option, see notes), fresh cilantro, and lime wedges for squeezing.

Pump up the flavour of spiced barbecued chicken with a garlicky chickpea salad.

Cumin chicken and pumpkin with warm chickpea salsa

tsp chilli flakes

(about 600 grams) chicken breast fillets, halved lengthways

Kent pumpkin,

lemon juice

brown onion, finely chopped

currants

can chickpeas, rinsed, drained

coriander leaves

lemon

This bacon wrapped jalapeno popper stuffed chicken is the most flavorful chicken breast you can make! The crispy bacon and spicy peppers make this oh so good!

Jalapeno Popper Stuffed Chicken

Top 38 spicy chicken recipes from across the web

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The most viewed spicy chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine