Best Easy Spicy Chicken Recipes

EASY, SPICY CHICKEN RAMEN NOODLE SOUP

Steps:

• Bring a small pot of water to a boil. Reduce heat to low and gently lower eggs into the water. Cook for 8 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Combine chicken stock, chicken meat, spinach, soy sauce, sriracha sauce, rice vinegar, garlic, and ginger in a large pot. Simmer until heated through, about 10 minutes.
• Meanwhile, bring a saucepan of water to a boil. Cook ramen noodles for 3 minutes. Drain.
• Ladle noodles into bowls and cover with soup. Add 1 soft-boiled egg to each bowl. Garnish soup with seaweed, green onions, chile peppers, and sriracha sauce.

EASY SWEET AND SPICY CHICKEN

Steps:

• In a bowl, combine the pineapple, marmalade, picante sauce and 1/2 teaspoon chili powder; set aside. Sprinkle remaining chili powder over chicken. , In a large skillet, saute the chicken, green pepper and onion in oil until chicken juices run clear. Reduce heat; add the pineapple mixture. Cook until heated through, 2-3 minutes. Serve with rice; garnish with cilantro.

SPICY EASY BAKED CHICKEN DRUMSTICKS

Steps:

• Combine beer, mustard, garlic, pepper flakes, salt, and pepper in a 1-gallon resealable plastic bag. Add chicken drumsticks; turn to coat evenly. Seal bag, squeezing out all the air.
• Let chicken marinate in the refrigerator, at least 2 hours and preferably overnight.
• Preheat oven to 425 degrees F (220 degrees C). Place drumsticks and sauce into a baking dish, discarding the plastic bag.
• Transfer drumsticks and marinade to a baking dish and cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Check chicken and remove cover if desired. Continue to bake until chicken is no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

EASY SPICY MEXICAN-AMERICAN CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a small baking dish.
• Mix the hot sauce, paprika, ground cayenne pepper, and brown sugar in a bowl, and stir until the mixture is well combined. Place the chicken thighs in the baking dish, and coat them with a layer of sauce. Cover the dish with foil.
• Bake in the preheated oven for 20 minutes. Remove the foil, and bake until the chicken has cooked through, and the sauce has thickened and started to brown, about 20 more minutes.

VELVEETA® EASY SPICY CHICKEN SPAGHETTI

Steps:

• Heat oven to 350ºF.
• Cook spaghetti as directed on package, omitting salt.
• Meanwhile, cook and stir chicken in large skillet sprayed with cooking spray on medium-high heat 8 to 10 min. or until done. Add remaining ingredients; cook and stir 5 min. or until VELVEETA is completely melted and mixture is well blended.
• Drain spaghetti. Add to chicken mixture; mix lightly. Spoon into 9-inch square pan sprayed with cooking spray.
• Bake 30 to 35 min. or until heated through.

EASY SPICY CHICKEN AND RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the tomatoes/chiles, soup, rice, salt and pepper. Mix well. If necessary, add a little water.
• Place chicken breasts in a 9x13 inch baking dish. Pour sauce mixture over chicken. Cover and bake for about 45 minutes, until rice is tender.

EASY OVEN BAKED SPICY CHICKEN TACOS

Steps:

• Preheat oven to 400. Spray a 13x9 inch baking dish with nonstick cooking spray and set aside.
• Heat olive oil over medium heat in a medium skillet. Add onion to skillet and cook for 2 to 3 minutes, or until the onion is translucent and fragrant.
• Stir in the chicken, taco seasoning, tomatoes, and green chiles. Combine fully and reduce to simmer. Cook for 5 to 8 minutes.
• Place the taco shells in the baking dish, standing up.
• Spoon 1 tablespoon of beans in the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell.
• Sprinkle each shell generously with shredded cheese, the more the better.
• Bake for 12 to 14 minutes or until cheese is fully melted and the edges of the shells are browned.
• Remove from the oven and top with jalapenos, sour cream, cilantro, and salsa.

EASY SWEET-N-SPICY BBQ CHICKEN

Steps:

• Spray a large nonstick skillet with cooking spray and place over medium-high heat. Cook and stir chicken and onion in the hot skillet until chicken is no longer pink in the center and the onions are tender, about 10 minutes.
• Pour BBQ sauce and applesauce over chicken and onions; stir to coat. Reduce heat to medium and cook until heated through, about 5 minutes.

EASY DUTCH OVEN SHREDDED CHICKEN MOLè TACOS (SPICY) RECIPE BY TASTY

Steps:

• Roast the serrano peppers until charred- once charred, remove skin and rough chop. Then, season chicken with salt and pepper.
• In an enameled Dutch oven, heat oil over medium high heat and sear the chicken, 3-4 minutes per side. Remove and set aside on a clean plate.
• Add diced yellow onion, chopped Serrano, and garlic to pot and lightly caramelize. Then, add ½ jar MOLÈ sauce & 2 cups (480 ml) chicken stock. Stir thoroughly to combine.
• Return chicken to pot, submerging in sauce. Add more stock if needed.
• Cover and Place in a preheated oven at 325°F or simmer on a stove for 45 minutes.
• Remove the pot from the oven. Remove the chicken and let rest.
• Ladle Sauce and all remaining contents into a blender and pulse until smooth and creamy. Do not liquify.
• Assemble tacos, topping as desired. Serve.

EASY OVEN BAKED SPICY CHICKEN TACOS RECIPE - (3.9/5)

Steps:

• Preheat oven to 400°F Spray a 9x13 baking dish with nonstick spray and set aside. Heat olive oil over medium heat in a medium skillet. Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant. Stir in the chicken, taco seasoning, tomatoes, and green chiles. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes. Place the taco shells in the baking dish, standing up. I was able to fit 10 taco shells in the dish by adding 2 on each side. Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell. Sprinkle each shell generously with shredded cheese, the more the better! Bake for 12-14 minutes or until cheese is fully melted and the edges of the shells are browned. Remove from the oven and top with your favorite items such as jalapenos, sour cream, cilantro, and salsa. Enjoy! Tips: Be sure to drain the tomatoes completely, this will help the taco shells to not get soggy while baking! If you prefer your tacos not spicy, just omit the green chilis and use regular Old El Paso Taco Seasoning. Just as delicious!

EASY SPICY CHICKEN RICE SOUP

Steps:

• Cook chicken with either Cajun or Mexican seasonings-- sometimes I bake the chicken, and sometimes I saute it.
• (I've also cut up a store-bought rotisserie chicken for this).
• Dice cooked chicken.
• Prepare red beans& rice (I like Zatarrain's) per package directions.
• (it has to cook about 30 min) Meanwhile, combine chicken broth& diced tomatoes; bring to a boil.
• When boiling, add diced chicken.
• Reduce heat and cook about 10 minutes.
• Add prepared beans and rice; heat through.
• Spoon into bowls and top with cheese.

EASY SPICY CHICKEN QUESADILLAS

Steps:

• In a bowl, mix the shredded chicken and spices (cumin, paprika, red pepper, salt) and set aside.
• Into a medium frying pan at medium/medium-high heat add your oil, green bell pepper, white onion, jalapeno, garlic, and black beans. Cook until the black beans soften slightly and the garlic is fragrant (about 3-5 minutes). Add tomatoes, whites of the green onions, cilantro, cumin, and paprika. Stir to combine and take off the heat.
• To assemble, spray a large frying pan with non-stick spray (grill pan or griddle will work well) set to medium/medium-high heat and place a single tortilla in the middle.
• Sprinkle a thin layer of cheese (about 3 tablespoons) over the surface, add a layer of the vegetable mix (about 3 tablespoons) to half the tortilla, and the same amount of your shredded chicken to the same half, finally sprinkle over about a teaspoon of your reserved un-cooked green onions. Apply another 3 tablespoons of cheese to the top, cover and allow to melt for about 2-3 minutes.
• Using a spatula, flip the un-topped half over the topped half, pressing lightly, cover and cook another 2-3 minutes so all the cheese has melted and the tortilla is crispy.
• Continue until all your veggie and chicken mixes are used up. Setting your finished quesadillas on a cooling rack in the oven set to low. When ready to serve, cut with a pizza cutter into slices and enjoy! These are great with a side of sour cream and/or guacamole.

CHICKEN 65 (QUICK AND EASY FRIED SPICY CHICKEN)

Steps:

• Pat chicken pieces dry, leaving a bit of moisture as this will help in binding the ingredients. Combine ginger-garlic paste, chili powder, flour, 1 teaspoon oil, and salt in a bowl; mix nicely. Coat each piece of chicken with the mixture.
• Heat 1 cup oil in a deep skillet over medium heat.
• Fry chicken pieces in batches in the hot oil until golden brown and no longer pink in the centers, 5 to 7 minutes per batch, making sure not to overcrowd. Drain on paper towels. Serve hot.

IMPOSSIBLY EASY SPICY PORK AND CHICKEN PIE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook sausage over medium-high heat, stirring occasionally, until no longer pink; drain. Sprinkle sausage, chicken, spinach, onions and 1/2 cup of the cheese in pie plate.
• In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
• Bake uncovered 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake about 2 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

SUNNY'S EASY CHICKEN MAC 'N' CHEESE WITH SPICY RANCH SALAD

Steps:

• 1. Cook pasta in large saucepan of salted water according to package directions. Drain; reserve pasta water. 2. Melt butter in large saucepan over medium heat. Add bell pepper. Cook until pepper is tender, about 6 minutes. Add soup, 12 soup can of reserved pasta water and cheese. Stir until melted, about 8 minutes. 3. Add chicken, cooked pasta and pepper; stir. Top with bacon and scallions, if desired. 4. Combine ranch dressing and salsa in a large bowl. Toss with lettuce. Serve salad chilled or at room temperature along side of Mac 'n' Cheese.

CROCK POT SPICY BONELESS BBQ CHICKEN - EASY

Steps:

• Unwrap and put all 5 pieces of chicken breasts on the bottom of the crock pot.
• Take the bottle of Big Kevin's Seasoning and cover the top of each chicken breast.
• Take pack of red onions and green peppers and dump on top of chicken.
• Take liquid smoke, hot sauce, and jalapeño and dump on top of chicken.
• Take barbecue sauce and make sure you put enough in to cover all the chicken breasts with (you will not need all of the 2nd bottle.
• Set crock pot on Low for 7 to 8 hours. Once you get to the 7th hour you can check the chicken which should be tearing off when you pick it up. You can make kick ass shredded chicken sandwiches or pick it out for a really good meal.
• As a bonus you should have enough sauce left to put in a plastic container and enjoy later.

EASY SPICY CHICKEN FAJITAS

Steps:

• Season thawed chicken breasts with S&P on both sides.
• In large skillet, brown chicken breasts in oil until golden brown on both sides. Remove from skillet.
• In the same skillet, saute onions and peppers until browned. (You may have to add a little more oil or cooking spray).
• Add garlic and saute for an additional minute.
• Add chicken broth (eyeball it) and fajita seasoning.
• Slice chicken and add to skillet.
• Cover and simmer for 20-30 minutes, or until vegetables are tender and chicken is cooked through.
• Serve fajita mixture on warm tortillas with toppings (shredded cheese, sour cream, salsa, etc.).

EASY SWEET AND SPICY CHICKEN FEET

Steps:

• Put all ingredients except the feet in a wide bottomed pot. Mix well.
• Add the chicken feet.
• Cover pot and cook over medium-low fire for 3 hours or so. This will soften the feet real good that you can easily suck the meat off the bones.
• Remove the cover of the pot and cook over medium heat until the liquid turns into a sauce.

EASY SPICY THAI SLOW COOKER CHICKEN

Steps:

• Stir together the sesame salad dressing, Thai chili paste, ginger garlic paste, and peanut butter in a bowl until the mixture is well combined. Dip chicken pieces in the mixture, and place into a slow cooker. Pour the remaining sauce over the chicken. Set the cooker to Low, and cook 4 to 6 hours, until the chicken is very tender.

EASY SPICY CHICKEN MARINADE

Steps:

• Combine olive oil, lime juice, sugar, spices, rum, and pepper.
• Place chicken slices in a zippered plastic baggie and add marinade. Squeeze air out of the bag, zipper shut and massage marinade into the chicken.
• Refrigerate for at least one hour.
• Heat non-stick pan. Cook chicken on each side for 2 to 3 minutes.
• If serving with vegetables: remove chicken from pan and keep warm in a 170 degree oven. Saute vegetables until desired consistency and then add chicken. Cook for 1 to 2 minutes longer. Serve over rice.