This Spicy Chicken Fillet recipe is packed with bold flavors, juicy meat, and just the right amount of heat. Perfect for a quick weeknight dinner or meal prep, it’s easy to make, requires simple ingredients, and pairs wonderfully with rice, salad, or roasted veggies.
Recipe Overview
Servings: 4
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 30 minutes
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp smoked paprika
- 1 tsp chili powder (adjust to taste)
- 1 tsp cayenne pepper (optional for extra heat)
- 1 tsp ground cumin
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tbsp lemon juice
- Fresh parsley or cilantro for garnish
Instructions
Prepare the Chicken:
Pat the chicken breasts dry with paper towels. Use a meat mallet to pound them to an even thickness for quick, even cooking.
Make the Marinade:
In a small bowl, mix olive oil, minced garlic, smoked paprika, chili powder, cayenne pepper, cumin, black pepper, salt, and lemon juice. Stir well to form a flavorful marinade.
Marinate the Chicken:
Rub the marinade evenly over both sides of each chicken fillet. For best results, cover and refrigerate for at least 30 minutes (or up to 4 hours) to allow the flavors to penetrate. If short on time, you can cook it right away.
Cook the Chicken:
Heat a large skillet or grill pan over medium-high heat. Add a drizzle of olive oil if needed. Place the chicken fillets in the pan and cook for 6–8 minutes per side, depending on thickness, until golden brown with slightly charred edges. The internal temperature should reach 165°F (75°C).
Rest and Serve:
Transfer the chicken to a plate and let it rest for 5 minutes to retain its juices. Garnish with fresh parsley or cilantro. Serve with rice, quinoa, roasted vegetables, or a fresh salad.
Tips & Variations
- Extra Juicy: Add a tablespoon of Greek yogurt to the marinade for a tender, juicy texture.
- Grilled Version: Perfect for grilling season—just preheat your grill and cook for 5–6 minutes per side.
- Mild Option: Reduce the chili powder and cayenne if you prefer less heat.
- Serving Idea: Slice and use in wraps, sandwiches, or over a bed of greens for a spicy chicken salad.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or skillet to keep the chicken moist.
This Spicy Chicken Fillet is bold, juicy, and bursting with flavor—a versatile dish that’s sure to become a favorite for spice lovers!
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Spicy Chicken Fillet – Juicy, Flavorful, and Easy to Make
- Total Time: 30 minutes
Description
This Spicy Chicken Fillet recipe is packed with bold flavors, juicy meat, and just the right amount of heat. Perfect for a quick weeknight dinner or meal prep, it’s easy to make, requires simple ingredients, and pairs wonderfully with rice, salad, or roasted veggies.
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp smoked paprika
- 1 tsp chili powder (adjust to taste)
- 1 tsp cayenne pepper (optional for extra heat)
- 1 tsp ground cumin
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tbsp lemon juice
- Fresh parsley or cilantro for garnish
Instructions
Prepare the Chicken:
Pat the chicken breasts dry with paper towels. Use a meat mallet to pound them to an even thickness for quick, even cooking.
Make the Marinade:
In a small bowl, mix olive oil, minced garlic, smoked paprika, chili powder, cayenne pepper, cumin, black pepper, salt, and lemon juice. Stir well to form a flavorful marinade.
Marinate the Chicken:
Rub the marinade evenly over both sides of each chicken fillet. For best results, cover and refrigerate for at least 30 minutes (or up to 4 hours) to allow the flavors to penetrate. If short on time, you can cook it right away.
Cook the Chicken:
Heat a large skillet or grill pan over medium-high heat. Add a drizzle of olive oil if needed. Place the chicken fillets in the pan and cook for 6–8 minutes per side, depending on thickness, until golden brown with slightly charred edges. The internal temperature should reach 165°F (75°C).
Rest and Serve:
Transfer the chicken to a plate and let it rest for 5 minutes to retain its juices. Garnish with fresh parsley or cilantro. Serve with rice, quinoa, roasted vegetables, or a fresh salad.
Notes
- Extra Juicy: Add a tablespoon of Greek yogurt to the marinade for a tender, juicy texture.
- Grilled Version: Perfect for grilling season—just preheat your grill and cook for 5–6 minutes per side.
- Mild Option: Reduce the chili powder and cayenne if you prefer less heat.
- Serving Idea: Slice and use in wraps, sandwiches, or over a bed of greens for a spicy chicken salad.
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes