41 Best Spicy Chicken Recipes To Bring The Heat

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Spicy Vindaloo Chicken

Instant Pot Chicken Vindaloo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT-497087H28M39S · Cook: PT-497087H28M39S · Total: PT-497087H28M39S · Yield: [‘8’, ‘Serves 8’]

Insanely delicious chicken vindaloo made right in the Instant Pot – with chicken thighs and toasted spices served with fluffy Jasmine rice and warm naan bread.

Ingredients

1 tablespoon whole black peppercorns
1 tablespoon whole mustard seeds
1 tablespoon whole coriander seeds
4 whole cloves
1 cinnamon stick
2 tablespoons paprika
1 tablespoon turmeric
3 tablespoons honey
2 tablespoons apple cider vinegar
5-6 cloves garlic, peeled
3-inch piece ginger, peeled
2 tablespoons crushed red pepper flakes (or 2 Thai or Indian chilies, seeded and minced)
1 tablespoon olive oil
1 yellow onion, diced
2 pounds boneless, skinless chicken thighs
2 15-ounce cans fire-roasted diced tomatoes with juice
15-ounce can full fat canned coconut milk
2 teaspoons coarse salt
Cooked jasmine rice and fresh cilantro, for serving

Instructions

Heat a medium nonstick skillet to medium heat. Add cinnamon stick, peppercorns, mustard seeds, coriander seeds and cloves to the hot pan. Toast the spices for about 60-90 seconds, until fragrant and slightly toasted. Let the spices cool, then place in a small food processor. To the food processor, add paprika, turmeric, honey, apple cider vinegar, garlic, ginger and crushed red pepper flakes. Process the mixture until it forms a paste. If too thick to form a paste, add a tablespoon of water at a time until paste forms.
Set the Instant Pot to saute. Add the oil, then add the onion and saute 3-4 minutes or until slightly soft. Add the chicken, diced tomatoes (with juice), coconut milk, salt, pepper and spice mixture into the Instant Pot and stir to combine. Set the toggle on the Instant Pot to seeling, then set on manual high pressure for 12 minutes. Use a wooden spoon to switch the toggle to release the steam. Carefully remove the lid. Taste the sauce and adjust the seasoning, if necessary.
Shred the chicken with 2 forks or tongs, then scoop the chicken and sauce over Jasmine rice and top with fresh cilantro.

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2. Creamy Curry Chicken and Rice

Creamy Curry Chicken and Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

Chicken thighs or breast: 1 lb (450 g), cut into bite-sized pieces
Onion, diced: 1 medium
Garlic, minced: 2 cloves
Fresh ginger, grated: 1 tablespoon
Curry powder: 2 tablespoons
Ground cumin: 1/2 teaspoon
Coconut milk: 1 can (400 ml)
Chicken broth: 1/2 cup
Tomato paste: 1 tablespoon
Salt: 1/2 teaspoon
Black pepper: 1/4 teaspoon
Olive oil: 1 tablespoon
Basmati rice, dry: 1.5 cups
Water: 3 cups
Fresh cilantro: 2 tablespoons
Lime wedges (optional)

Instructions

1. Rinse rice and cook with 3 cups water and a pinch of salt; set aside.
2. In a skillet, heat olive oil; sauté onion until translucent; add garlic and ginger; cook 1 minute.
3. Add curry powder and cumin; toast 1 minute.
4. Add chicken; cook until lightly browned.
5. Stir in tomato paste; pour in coconut milk and broth; simmer 10–15 minutes until chicken is cooked through and sauce thickens.
6. Season with salt and pepper; serve over rice; garnish with cilantro.

3. Chinese Five Spice Chicken Bowl

Chinese Five Spice Chicken Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

Boneless chicken thighs or breasts: 1 lb (450 g)
Cornstarch: 2 tablespoons
Soy sauce: 3 tablespoons
Hoisin sauce: 2 tablespoons
Honey: 1 tablespoon
Chinese five-spice powder: 1 teaspoon
Garlic, minced: 2 cloves
Fresh ginger, grated: 1 teaspoon
Vegetable oil: 2 tablespoons
White rice, dry: 1.5 cups
Water: 3 cups
Broccoli florets: 2 cups
Red bell pepper, sliced: 1
Green onions, sliced: 2
Sesame seeds: 1 teaspoon

Instructions

1. Cook rice according to package; set aside.
2. In a bowl, whisk soy sauce, hoisin, honey, and five-spice powder; set aside.
3. Toss chicken with cornstarch to coat; heat oil in a skillet; sear chicken until browned and cooked through.
4. Add garlic and ginger; add broccoli and bell pepper; stir-fry 3–4 minutes until crisp-tender.
5. Pour in sauce; simmer 2–3 minutes until chicken is cooked through and sauce thickens.
6. Serve over rice; garnish with green onions and sesame seeds.

4. Shrimp and Chicken Rice skillet

Easy Shrimp and Chicken Skillet Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT27M · Total: PT29M · Yield: [‘4’, ‘4 -6’]

Bright, balanced, and bursting with flavor, this recipe for my Easy Shrimp and Chicken Skillet Rice is about to become your new favorite weeknight wonder. Lean protein, lots of veggies, and long-grain white rice combine forces with a spicy garlic-lemon marinade for a delectable, balanced meal that’s ready in just 30 minutes!

Ingredients

1 pound chicken tenderloins
1 red bell pepper (chopped)
1 jalapeño (diced)
½ cup green onions (sliced)
½ cup fresh cilantro chopped
1 tablespoon olive oil
2 tablespoons butter
1 pound large shrimp (peeled and deveined)
2 lemons (zest and juice)
4 garlic cloves (minced)
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon ancho chili powder
½ teaspoon crushed red pepper flakes
1 teaspoon kosher salt
½ teaspoon ground pepper
2 tablespoons salted butter
1 cup Long Grain Rice
2 cups organic chicken broth
2 tablespoons green onions sliced

Instructions Chicken and Shrimp:

Add chicken to a resealable gallon-size bag, along with bell peppers, jalapeño, onions and cilantro.
In a separate resealable gallon-size bag, add the shrimp.
In a small bowl, add all the marinade ingredients and combine.
Split the marinade between the two bags. Seal the bags and refrigerate for 10 to 15 minutes.
Cook the rice. (See directions.)
Heat olive oil in a large skillet and cook chicken mixture. Cook chicken about 8 to 10 minutes per side. Transfer to a cutting board and chop.
Melt 2 tablespoons butter in the same skilletwith drippings over medium heat. Add shrimp and cook for 2 minutes per side.
Stir chopped chicken, veggies and cooked shrimp into the rice.
Garnish with chopped cilantro if desired and serve.

Rice:

Heat butter in a medium stock pot over medium heat and add rice. Stir until rice is slightly browned. Add the onions and stir for 1 to 2 minutes.
Add chicken broth. Stir and let mixture come to a boil; lower heat, cover and simmer for 20 minutes.

5. Buffalo Chicken Thighs

Buffalo Chicken Thighs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

Chicken thighs, bone-in, skin-on: 1.5 lb (680 g)
Hot sauce: 1/2 cup
Unsalted butter: 4 tablespoons
Garlic powder: 1/2 teaspoon
Paprika: 1/2 teaspoon
Salt: 1/2 teaspoon
Black pepper: to taste
Celery sticks: 4–5
Blue cheese dressing or ranch for serving (optional)

Instructions

1. Preheat oven to 425°F (220°C).
2. Pat chicken dry and season with salt, pepper, garlic powder, and paprika.
3. In a small saucepan, melt butter and whisk in hot sauce; set aside.
4. Place chicken on a baking sheet; bake 25–30 minutes until cooked through and skin is crisp.
5. Remove from oven; toss in the sauce to coat; return to sheet and bake 5 more minutes to set the glaze.
6. Serve with celery sticks and dipping sauce.

6. Chongqing Chicken

Chongqing Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT40M · Total: PT70M · Yield: [‘6’, ‘6 Servings’]

Chongqing chicken combines deep-fried chicken pieces with fragrant Arbol chilies and mouth-numbing Sichuan peppercorns, resulting in irresistibly juicy and flavorful chicken.

Ingredients

⅓ cup dark soy sauce
3 tablespoon Shaoxing wine
2 tablespoon white sugar
2 large egg whites, (lightly beaten)
2 pounds chicken thighs, (skinless and boneless, cut into 1-inch pieces)
1 teaspoon kosher salt
⅓ cup cornstarch
2 quarts canola oil
2 tablespoon canola oil
3 cups dried red chilies, (chopped)
2 tablespoons red Sichuan peppercorns
1 -inch knob of ginger, (peeled and julienne)
4 garlic cloves, (julienne)
8 scallions, (thinly sliced, whites and greens separated)
½ teaspoon white sugar
1 teaspoon soy sauce
1 teaspoon Shaoxing wine

Instructions

Whisk the ingredients for the marinade in a mixing bowl until the sugar dissolves. Add the chicken and coat the pieces. Cover and marinate for 30 minutes at room temperature.
Prepare a rimmed baking sheet with a wire rack and set it aside. Transfer the marinated chicken to a colander to drain for 1-2 minutes.
Mix the cornstarch and salt in a bowl or shallow dish. Add half of the chicken and toss to coat, shaking off any excess. Transfer the coated pieces to the side, and repeat with the remaining chicken.
Heat oil to 350°F (176°C) in a preheated wok over medium to medium-high heat. Add half of the chicken pieces in a single layer.
Fry the pieces for 3-5 minutes, until the chicken is golden brown on all sides. Use a slotted spoon to transfer the chicken to a wire rack or plate lined with paper towels.
Let the oil come back up to 350°F (176°C) between batches. Fry the remaining chicken, then transfer the pieces to the wire rack to drain.Tip: The chicken is done cooking when it reaches a safe internal temperature of 165°F (74°C). Check the temperature by inserting a food thermometer into a larger piece of chicken.
Safely discard the oil and warm two tablespoons of oil in a preheated wok over medium heat. Add the red chilies and Sichuan peppercorns and cook until they sputter.
Stir in the ginger, garlic, scallion whites, sugar, soy sauce, and Shaoxing wine. Heat for 1-2 minutes. Then, stir in the chicken pieces and toss to coat.

7. Jerk Chicken Rasta Pasta

Jerk Chicken Rasta Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘8’, ‘8 people’]

This Rasta Pasta Recipe is the best jerk chicken pasta of your life! It’s lightly creamy, Jamaican goodness is full of irresistible flavor. Made in under 30 minutes, it’ll be your new go-to weeknight meal!

Ingredients

1 1/2 pounds boneless skinless chicken breasts or thighs
1 Tablespoon lime juice (optional*)
3-4 Tablespoons jerk seasoning, divided (or 1 – 1 1/3 packets, we recommend great value brand. Season to taste!)
1 Tablespoon olive oil
4 Tablespoons butter
2 teaspoons minced garlic (or 4 garlic cloves, finely minced)
1/3 cup all purpose flour
4 cups whole milk (*this recipe does NOT work with 2% or lower)
3 bell peppers (I like to use 1 green and 2 colored)
4 green onions
1 cup parmesan cheese
1 lb. dried pasta of choice (I used penne)
salt (to taste, we usually use around 1/2 teaspoon)

Instructions

Cut the raw chicken into 1″ cubes. Marinade the chicken by mixing the lime juice with 1.5 Tablespoons of jerk seasoning and pouring on the raw chicken. If able, marinade 2-24 hours. Or use immediately.
Boil the pasta then drain according to package directions while completing the directions below.
Heat the oil over medium heat. Add the chicken and cook until it turns white and is cooked through, reaching an internal temperature of 165*F. Remove from heat and put chicken in a bowl and set to the side.
Melt the butter over medium low heat in the fry pan. Add the minced garlic and cook for 2 minutes. Add the flour and stir to combine. Add one cup of milk. It will be separated and weird. Stir together. The easiest way to get it to combine is with a whisk. The texture at this point will be similar to mashed potatoes. See pictures above for guidance and to check consistency.
Add the remaining milk, one cup at a time, stirring to combine after each addition.
Stir in the remaining jerk seasoning. Add the chopped bell peppers and chopped green onion. Bring to a boil and simmer for 5 minutes. The sauce will have thickened. Add the chicken and parmesan cheese and stir until cheese has melted.
Stir in the cooked and drained noodles and stir to combine. Add more jerk seasoning and salt, if needed. Garnish with more green onions if desired. Serve and enjoy!

8. Spicy Lime Chicken

Spicy Lime Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘4’, ‘4 servings’]

An easy to make spicy chicken dish! I serve it with my mango salsa, recipe link posted above. Note: I recommend using bone in skin on thighs for this recipe. If you choose to use breasts be sure to get bone in, skin on and get them as close to the size of the thighs as you can. Sometimes you just can’t find small chicken breasts, if you use chicken breasts that are considerably larger than thighs, place them in the oven ten minutes before adding thighs to the pan .

Ingredients

6 chicken thighs (bone in, skin on (see notes for using breasts above))
Olive oil
Ground coriander (to taste)
Ground cumin (to taste)
Sea salt (to taste)
Garlic powder (to taste)
Freshly ground black pepper (to taste)
Red pepper Flakes (to taste)
2 Limes quartered
1/4 cup Cilantro, for garnish, chopped

Instructions

Turn oven to 450 degrees and place oven rack in center position.
Brush both sides of chicken with olive oil and sprinkle evenly and liberally with sea salt, pepper, coriander, cumin and garlic powder.
Place prepared chicken skin side up into oven safe pan. Cook for 20-25 minutes, depending on size.
When chicken is done, remove from oven and drizzle with fresh lime juice. Sprinkle with red pepper flakes to taste and garnish with cilantro if desired. Serve with my tomato salad or mango salsa and watch people be very, very happy.

9. Buffalo Chicken Stuffed Peppers

Buffalo Chicken Stuffed Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘6’]

This low carb Buffalo Chicken Stuffed Peppers recipe is easy to prepare and goes great with a wide array of sides.

Ingredients

3 large bell peppers
4 cups cooked shredded rotisserie chicken
1 cup mayonnaise
1/2 cup buffalo hot sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons nutritional yeast (optional)
1 bunch of thinly sliced green onions
1/4 cup Ranch Dressing
1/4 cup crumbled blue cheese
Freshly sliced green onions and chopped cilantro

Instructions

Preheat oven to 400 degrees F.
Set bell peppers on a cutting board, cut the peppers lengthwise and core out the seeds. Arrange the bell peppers skin side down onto a large non-stick skillet or baking dish.
Combine shredded chicken, mayonnaise, buffalo sauce, garlic powder, onion powder, salt, pepper, nutritional yeast, and sliced green onions to a medium bowl and mix well.
Spoon the buffalo chicken mixture into the bell pepper halves.
Cover the peppers with an oven safe pot lid or some aluminum foil and bake for 30 minutes. Then, uncover the bell peppers and bake for 15 additional minutes.
Drizzle Ranch over the stuffed bell peppers, Sprinkle on blue cheese, green onions, and chopped cilantro if desired. Serve immediately.

10. Buffalo Chicken Rice Bowl

Easy Buffalo Chicken Rice Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 Bowls’]

Buffalo chicken rice bowl is topped with bold buffalo chicken, avocado, celery, tomatoes, and bacon. It’s finished with a spicy, creamy buffalo ranch drizzle. Bursting with delicious buffalo flavor, everyone is going to love this rice bowl.

Ingredients

1 lb boneless skinless chicken breast
1/4 cup buffalo hot sauce
2 tablespoons ranch dressing
1 cup long grain white rice
2 cups chicken broth
1 tablespoon buffalo hot sauce
4 cloves garlic
1 celery stalk sliced
1 avocado
10 oz package of cherry tomatoes sliced in half
Bacon bits
2 tablespoons buffalo hot sauce
2 tablespoons ranch dressing

Instructions For The Chicken

In a container or a bag place the chicken breasts, buffalo hot sauce, and ranch dressing. Stir to cover the chicken breasts in the sauces. Refrigerate for 4 hours up to overnight to marinate.
Once the chicken is done marinating place in an oven safe baking dish and bake at 375 degrees for 24-28 minutes or until fully cooked and the internal temperature has reached 165 degrees. Once done, remove from oven and let sit for about 10 minutes before slicing.
To grill the chicken instead, preheat your grill over medium high heat. Spray the grates with cooking spray to avoid sticking. Place the marinated chicken on the grill and let cook on each side for about 5-6 minutes. Brush each side of the chicken breasts with extra buffalo and ranch dressing. Let the buffalo chicken sit for about 10 minutes before slicing.

For The Rice

In a skillet add chicken broth, garlic, and buffalo hot sauce. Bring to a boil. Once boiling stir in the long grain white rice and cook covered for about 15 minutes or until the water is absorbed.

For The Buffalo Sauce

In a small bowl combine buffalo hot sauce and ranch dressing. Stir to combine. Set aside.

To Assemble The Bowl

Place the rice at the bottom of the bowl, top with chicken, avocado, tomato, celery, and bacon bits. Drizzle the buffalo and ranch sauce over top and serve immediately or store in the refrigerator and serve later.

11. Sweet and Spicy Asian Chicken

Sweet and Spicy Asian Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

Chicken thighs or breasts: 1 lb (450 g)
Soy sauce: 2 tablespoons
Honey: 2 tablespoons
Rice vinegar: 1 tablespoon
Sweet chili sauce: 3 tablespoons
Garlic, minced: 2 cloves
Fresh ginger, grated: 1 teaspoon
Sesame oil: 1 teaspoon
Vegetable oil: 1 tablespoon
Green onions, sliced: to taste
Cooked rice for serving
Red pepper flakes (optional)

Instructions

1. Whisk together soy sauce, honey, rice vinegar, sweet chili sauce, garlic, ginger, and sesame oil in a bowl.
2. Heat oil in skillet; cook chicken until browned and cooked through.
3. Pour the sauce over the chicken; simmer 2–3 minutes until slightly thickened.
4. If desired, whisk a small amount of cornstarch with water and stir in to thicken; simmer 1 minute.
5. Serve over rice; garnish with green onions.

12. Blackened Chicken Sandwich

Blackened Chicken Sandwich with Spicy Mayo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’]

A spicy blackened chicken sandwich perfect for lunch or dinner. Topped with sliced spicy salami and smoked provolone cheese for loads of flavor.

Ingredients

4 5 oz chicken breast cutlets
1/4 cup Cajun seasoning
2 tbsp olive oil
3 ounces salami (thinly sliced)
4 slices smoked provolone cheese
4 sandwich buns (gluten free if needed)
green leaf lettuce
red onion (cut into thin slices)
tomato (cut into slices)
1/3 cup mayonnaise
1 teaspoon dijon mustard
1 teaspoon lemon juice
1 teaspoon hot sauce
1 tbsp fresh parsley (finely chopped)

Instructions

Blot the chicken dry with a paper towel. Sprinkle on the blackening seasoning, pressing to ensure the seasoning adheres and the chicken is thoroughly coated.
Heat the oil in a cast-iron skillet over medium-high heat. You will want to turn on a fan, this dish will smoke. Add the chicken and cook for 5 minutes. Flip and cook for another 3 to 5 minutes, or until the chicken reaches about 155 F.
Top each chicken cutlet with salami and cheese. Allow the cheese to melt while the chicken finishes cooking.
Move the chicken to a platter and allow it to rest while you toast your buns cut side down in the pan for 2 to 3 minutes.
To assemble, slather your buns with the spicy mayo, add the chicken and then top with the lettuce, tomato, and onion.

Spicy Mayonnaise

Whisk together all the ingredients in a small bowl. Season to taste with extra hot sauce.

13. Cajun Chicken Pasta

Cajun Chicken Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

Chicken breast, sliced: 1 lb (450 g)
Cajun seasoning: 2 tablespoons
Penne pasta: 12 oz (340 g)
Heavy cream: 1/2 cup
Chicken broth: 1/2 cup
Garlic, minced: 2 cloves
Onion, diced: 1 small
Bell pepper, sliced: 1/2
Olive oil: 1 tablespoon
Parmesan cheese, grated: 1/2 cup
Fresh parsley, chopped: 2 tablespoons
Salt and black pepper to taste

Instructions

1. Cook pasta until al dente; drain and set aside.
2. Toss chicken with Cajun seasoning.
3. In a skillet, heat oil; sauté onion and pepper until softened; add garlic and cook 30 seconds.
4. Add chicken; cook until browned; pour in cream and broth; simmer until slightly thickened.
5. Toss with pasta; stir in Parmesan; season to taste; garnish with parsley.

14. Chicken Machboos

Chicken Machboos (Gulf Spiced Rice With Meat) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [‘8’, ‘8 servings’]

Chicken machboos also known as kabsa, is a popular Middle Eastern chicken and rice dish flavoured with smokey, earthy spices and a tartness from dried black lemons.

Ingredients

1 Tbsp coriander seeds
1 Tbsp cumin seeds
1 Tbsp black peppercorns
1 Tbsp paprika
1 tsp ground cinnamon
½ tsp ground nutmeg
5 whole cloves
2 pods green cardamoms
½ tsp salt
8 pieces chicken ((2 baby chickens cut into 4 pieces), skin on)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon salt
2 Tbsp ghee (or olive oil)
2 large onions (diced small)
1 Tbsp garlic (roughly chopped)
1 Tbsp ginger (grated)
2 green chillies (chopped (optional))
½ tsp turmeric
400 g tomatoes (15 oz. or fresh chopped tomatoes)
2 dried black limes (washed and sliced in half)
3 Tbsp baharat spice mix
1 tsp salt
2 Tbsp baharat spice mix
4 cups basmati rice (800 g, washed and drained)
2 cups water (500 ml, freshly boiled)
2 Tbsp fresh parsley (chopped)
2 Tbsp lemon juice
2 Tbsp pomegranate seeds

Instructions Baharat spice mix

In a small saucepan on medium heat, dry roast 1 Tbsp coriander seeds, 1 Tbsp cumin seeds, 1 Tbsp black peppercorns, 5 whole cloves and 2 pods green cardamoms for 2 minutes till fragrant.
Combine in a small bowl with 1 Tbsp paprika, 1 tsp ground cinnamon, ½ tsp ground nutmeg and ½ tsp turmeric then set aside.

Season the chicken

Mix together ½ tsp salt 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon paprika and 1 teaspoon salt and rub over 8 pieces chicken (under the skin) then set aside
Cover and chill for 30 minutes to 12 hours (optional but the longer the better). Remove from the fridge so the chicken is not cold before cooking.

Half cook the rice

Mix 2 Tbsp baharat spice mix with the washed rice and set aside for 15 minutes.
Half cook the seasoned 4 cups basmati rice in a covered medium saucepan4 cups basmati rice with 2 cups water for 5 minutes then set aside.

Make the Machboos

Arrange the chicken in an oven proof baking dish and roast at 230℃/450℉ for 25 minutes till skin turns golden (it doesn’t need to be properly cooked though at this stage).
In a large dutch oven or heavy bottom saucepan on medium heat, melt 2 Tbsp ghee, add chopped 2 large onions, cover and cook for 10 minutes, stirring occasionally till softened and brown.
Stir in 1 Tbsp garlic, 1 Tbsp ginger, 2 green chillies, 1 tsp salt and 3 Tbsp baharat spice mix. Saute for 1 minute then add 400 g tomatoes, cover and cook for 5 minutes.
Use a stick blender to blend to a smooth sauce. Add the halved 2 dried black limes then arrange browned chicken pieces over the top, cover and cook for 10 minutes.
Stir in the half cooked rice, replace the cover and cook for another 20 minutes. Garnish with 2 Tbsp fresh parsley 2 Tbsp lemon juice and 2 Tbsp pomegranate seeds then serve warm with a side serving of raita.

15. Chicken and Chorizo Enchiladas

Chicken and chorizo Enchiladas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT1H · Total: PT1H30M · Yield: 4

These homemade chicken and chorizo Enchiladas are a perfect family dinner that can easily be adapted in so many different ways. I add Spanish chorizo sausage for a smoky, spicy kick that goes perfectly with the Enchilada sauce.

Ingredients

FOR THE ENCHILADA SAUCE
1 tablespoon olive oil
one small onion, peeled and finely diced
1 teaspoon garlic granules
1 teaspoon onion salt
1 ½ teaspoons smoked paprika
1 teaspoon dried oregano
½ teaspoon ground cumin
1 teaspoon chilli powder
sea salt and freshly ground black pepper
500g tomato passata
½ tablespoon brown sugar
FOR THE ENCHILADA FILLING
1 tablespoon olive oil
one large onion, peeled and finely sliced
one large red, yellow or orange bell pepper, cored, deseeded and sliced into strips
225g cured (or cooking) chorizo sausage, skin removed and sliced into small chunks
500g chicken breasts, sliced into thin strips
225g can of pineapple chunks in juice, drained (optional, but so good!)
8 flour or corn soft Tortilla wraps
50g grated cheddar or red Leicester cheese
Sour cream and Guacamole to serve

Instructions

Start by making the Enchilada sauce. Heat the oil in a large saucepan over a medium heat, then add the onions. Turn the heat down to low and gently fry them, stirring every now and then until they have softened, about 10 minutes. You don’t want to brown them – you want them soft and translucent.
Add the garlic granules, onion salt, smoked paprika, dried oregano, ground cumin, chilli powder and a grinding of black pepper. Cook for a couple of minutes to release the aromas, then pour in the tomato passata. Stir in the brown sugar. Bring the sauce to a simmer, cover partially with a lid and cook on a low-medium heat for about 10 minutes. Taste the sauce to check if you want to add any more salt and pepper. Remove from the heat and set aside while you make the Enchilada filling.
For the Enchilada filling, heat the olive oil in a large, deep frying pan or saucepan over a medium-high heat. Add the sliced onions and peppers and gently fry, stirring regularly until softened, about 10 minutes. When the vegetables have softened, add the chorizo sausage and gently fry for about 4-5 minutes or until the chorizo has started to crisp up a little and release the spicy oil. Remove the onions, peppers and chorizo from the pan with a slotted spoon and transfer to a bowl.
Turn up the heat to medium high and fry the chicken in the chorizo oil, stirring all the time until the chicken is golden brown, about 8-10 minutes. Return the onions, peppers and chorizo to the pan and stir to mix. Pour in around half of the Enchilada sauce and give another stir to mix everything together. Stir in the drained pineapple chunks, if using and gently simmer on a low heat for about 10 minutes. Preheat the oven to 180C/160Fan/350F/Gas mark 4.
To prepare your Enchiladas, get your dish and spoon a little of the sauce on the bottom. This will stop the tortillas from sticking to the bottom of the dish. Divide the mixture between the tortilla wraps and roll the wraps up and fold the edges to seal them. Place the filled wraps in the dish.
Pour the remaining Enchilada sauce over the filled wraps, sprinkle with the grated cheese and bake in the oven for about 15-20 minutes or until bubbling and golden. Serve the Enchiladas with sour cream, Guacamole, pickled jalepenos and a side salad if desired.

16. Creamy Spicy Chicken Pasta

Creamy Spicy Chicken Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’]

This easy creamy spicy chicken pasta recipe is simple, quick, ready in under 30 minutes, and perfect for those who enjoy a little kick in their meals. Bursting with flavors, this spicy chicken with pasta is a delightful dish that combines tender chicken, flavorful spices, and al dente pasta in a rich and creamy sauce.

Ingredients

300 g (0.7lb) Chicken breast or thighs (Boneless)
300 g (10.5oz) Pasta (penne, rigatoni, linguine, or any other)
1 teaspoon Paprika
1/4 teaspoon Onion granules
1/4 teaspoon Garlic granules
1 teaspoon Italian seasoning
1/2 teaspoon Cayenne pepper or hot sauce (or to taste)
1/4 cup Chopped Onions
3 cloves Garlic (minced)
1 tablespoon Tomato puree/paste
1 cup Heavy cream
1/4 cup Parmesan
1.5 tablespoons Olive oil
Salt (to taste)

Instructions

Mix the Italian seasoning, onion granules, garlic granules, paprika, cayenne pepper, and salt.
Pat chicken breast dry with paper towels and season with half of the seasoning mix.
Place a skillet on medium heat, then add oil to it. When the oil is heated, add the chicken breast fillets and cook each side for 4-6 minutes or until browned outer, and the inside is no longer pink.
Remove the chicken from the skillet, let it rest for 5 minutes then cut it into bite-size cubes or slices. Set aside.
Add water to a pot and bring to a rapid boil. Add salt, and pasta, stir, and cook according to the package instructions till Aldente. Reserve some pasta water, drain the pasta in a colander, and set it aside.
In the same skillet used to cook the chicken, add the chopped onion and Sauté until the onions are soft then add the garlic, and fry until the garlic is fragrant. Stir in the tomato puree, and the remaining half of the seasoning.
Cook for 1-2 minutes then stir in the heavy cream. When the cream starts to bubble, stir in the grated Parmesan cheese.
Add the chicken back into the skillet, add the cooked pasta, and toss everything together until well combined.
Garnish with freshly chopped parsley for an added burst of freshness. Take off heat. Serve and enjoy.

17. Sriracha Air Fryer Wings

Curry Sriracha Air Fryer Chicken Wings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT205M · Yield: [‘8’]

Pick up a bottle of savory Curry Sriracha Sauce and make these flavorful wings.Instructions for conventional frying and baking are in the notes section.

Ingredients

4 1/2 pounds chicken wings
1 teaspoon baking soda
1 tablespoon Jamaican curry powder (optional)
2 teaspoons adobo
1 1/2 teaspoons sazón
1 teaspoon dried thyme leaves
1 teaspoon granulated garlic
1 teaspoon granulated onion powder
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
2 tablespoons sofrito
1 tablespoon Weak Knees Curry Sriracha Sauce ((or sriracha sauce and an additional tablespoon of curry powder))
1 tablespoon molasses
14 ounce bottle BBQ sauce
1/4 cup Weak Knees Curry Sriracha Sauce
2 tablespoons Bees Knees Spicy Honey ((or plain honey))
1 teaspoon Jamaican curry powder ((optional))
1/2 teaspoon salt (or to taste)
pinch black pepper (or to taste)
1/2-3/4 cup Red Stripe beer (or 1/4 cup white wine vinegar)

Instructions Marinate the Wings in the Quick Jamaican Jerk Marinade (Can Be Made 3 Days Ahead)

In a large bowl, toss the wings in the baking soda. Set the bowl aside.
In a separate mixing bowl, combine the curry powder, adobo, sazón, thyme leaves, granulated garlic and onion, allspice, ginger, nutmeg, cloves, and cinnamon. Add sofrito, Curry Sriracha sauce, and molasses to the mix and stir to combine the ingredients to make a chunky paste.
Pour the marinade over the wings in the bowl and massage it into the wings. Cover the bowl, or transfer the wings to a gallon-size food storage bag.Marinate the wings in the refrigerator for at least 3 hours or, optimally, overnight.

Prepare the Curry Sriracha BBQ Sauce (Can Be Done 1 Week Ahead)

Pour the bottle of BBQ sauce into a 4-quart saucepan. Whisk in the curry sriracha, spicy honey, curry powder, salt, pepper, and beer. Stir the sauce until smooth.
Bring the sauce up to a gentle simmer over medium heat. Continue to stir the sauce with the whisk to keep it from scorching on the bottom of the pot. Once the sauce is bubbling, reduce the heat to medium-low. Let the sauce cook down until it has reduced by half, or for about 10 minutes, frequently stirring to avoid scorching.
If you’re preparing the wings right away, leave the sauce on the stovetop.

Air Fry the Chicken Wings

Set the temperature on your air fryer to 375°F. Ensure the knob is on the “Air Fry” setting, then set the timer for an hour or longer to prevent the air fryer from turning off during cooking. Lightly spray a sheetpan with pan spray. Preheat your standard oven to 200°F. This will keep the cooked and sauced wings warm while you cook the rest of the chicken.
Remove the wings from the marinade and lay them in a single layer on the air fryer tray. Because the air in the fryer needs to circulate freely around the meat ensure that the wings aren’t touching.
Air fry the wings on the first side for 5 minutes. After 5 minutes, carefully flip the wings over with a pair of tongs and fry them on the second side for another 5 minutes.
Once the wings are cooked toss them with a cup of the curry sriracha BBQ sauce in a large mixing bowl. Add more or less as you desire.
Lay the cooked and sauced wings on the lightly greased sheetpan in a single layer. Place the wings into the preheated oven to keep warm while you air fry the rest of the chicken. Continue to air fry and sauce the wings until they are all cooked.
Any leftover sauce can be served on the side as a dipping sauce.Serve the curry sriracha wings with french fries, chips, steamed rice, or on their own with celery, carrot sticks and blue cheese dipping sauce.

18. Sheet Pan Chicken Potatoes

Cajun Butter Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’]

Juicy chicken breasts and tender potatoes tossed in a spicy Cajun seasoned sauce and baked to perfection in one pan. Sheet pan chicken and potatoes are an easy dinner that your family will love.

Ingredients

4 Boneless, skinless chicken breasts
4 Red potatoes (medium)
4 tbsp Butter (1/2 stick)
2 Tablespoons Lemon juice
2 Tablespoons Worcestershire sauce
1 Tablespoon Olive oil
1 teaspoon Minced garlic
1 teaspoon Smoked paprika
1 teaspoon Oregano
1 teaspoon Chili powder
1 teaspoon Onion powder
1 teaspoon Salt
1/2 teaspoon Cayenne pepper (adjust to your heat preference) (use more or less to suit your taste )
1/4 teaspoon Black pepper

Instructions

Preheat oven to 400F. Rinse and dry the potatoes, then slice into strips (like I did) or quarter them. If using a medium potato, slice in half. Then slice each half into 3 or 4 strips.
Add the potatoes and chicken to a large ziplock bag or large bowl.
Prepare the sauce by melting the butter over low heat in a small sauce pan. Add the olive oil, lemon Juice, Worcestershire sauce, minced garlic, and the rest of the spices/seasonings. Stir to combine. Increase the heat just until the sauce begins to simmer around the edges, then remove it from the heat. Let cool for 5-10 minutes.
Carefully add the sauce to the chicken and potato mixture. Toss to thoroughly coat the chicken and potatoes. Bake right away as directed in the next step or for meal prep, let the chicken and potatoes “marinate” in the sauce for up to 12 hours.
Remove chicken and potatoes from the bag, or bowl, and place on a rimmed baking sheet. Drizzle any remaining seasoning mixture over the chicken and potatoes.
Bake for 15 minutes. Toss or turn the potatoes to ensure even doneness. Bake for another 5-10 minutes or until the chicken is 165℉ with a digital thermometer. A good rule of thumb for baking chicken breasts:Thin/small breasts (about ½–¾ inch thick): 18-20 minutes Average breasts (about 1 inch thick): 20-25 minutes Very thick breasts (1½ inches or more): 25-30 minutesThe biggest factor is thickness, not weight. Two 8-ounce chicken breasts can cook at very different rates if one is much thicker than the other.Let the chicken rest for 5-10 minutes before eating. Be careful not to overcook the chicken or it’ll be dry.

19. Bacon Sirarcha Chicken Skewers and Coconut Rice

Bacon Sriracha Chicken Skewers and Coconut Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT35M · Yield: [‘6’, ‘6 servings’]

A spicy chicken skewer served on coconut rice. Make in the oven or on the grill!

Ingredients

6 slices thick cut bacon, cooked and chopped
2 lbs ground chicken
1 cup red onion, peeled and diced finely
3 cloves garlic peeled and minced
4 Tablespoons parsley, chopped (2 Tablespoons reserved for garnish)
2 teaspoons ground coriander
1 teaspoon sea salt and freshly ground black pepper
1/2 cup panko bread crumbs (Gluten free bread crumbs or almond flour)
4 tablespoon butter, melted (only if making in the oven)
3 tablespoons sriracha (plus more for dipping)
1 1/2 cups jasmine or basmati rice
1 1/2 cups coconut milk, shake well
1 1/2 cups water
1 teaspoon Sea Salt
one head organic broccoli (if desired as a side dish) cut into florets and steamed

Instructions For Chicken skewers:

If making on the grill, clean and spray grill, preheat to 400 degrees. If making in the oven, preheat oven to 400 degrees and place parchment paper on cookie sheet
Cook bacon till done but not crispy, remove bacon and set on paper towels, when cool, chop. While bacon cooks prep onions, garlic, and parsley, set aside.
After removing bacon from pan use a paper towels to soak up about half of the bacon grease and then add onions to pan. Saute for 3 minutes, add garlic and coriander to pan and saute 60 more seconds. Turn off heat.
In a stand mixer or bowl combine ground chicken, chopped bacon, onion mixture, panko bread crumbs or almond flour, sriracha, 2 Tablespoon parsley and mix well. If you are using your hands instead of a mixer, just be careful sriracha can be hot.
Form into 16- 2″ meatballs and skewers, four on each skewer (start coconut rice now)
For grill: place skewers on grill, close lid and cook for 15-18 minutes, turning half way through cooking time. For oven: Place skewers on parchment covered cookie sheet, pour melted butter over skewers, and bake for 18 minutes or until cooked through. If chicken doesn’t brown up, broil the last three minutes, don’t overcook or the meatballs will be dry
When chicken has about ten minutes left, start steaming broccoli.

For coconut rice:

Place water, pinch sea salt, coconut milk and rice in sauce pan and bring to boil. Lower to simmer and place lid on pot.
Cook for 15-20 minutes or until liquid is absorbed and rice is soft. Add salt and pepper to taste.
Serve skewers on top of rice, pour the melted butter from the pan over meatballs, surround with broccoli and garnish with extra parsley and serve with a little dish of sriracha for dipping.

20. Spicy Chicken Wraps

Spicy Chicken Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Total: PT60M · Yield: [‘8’, ‘8 wraps’]

These wraps are filled with small pieces of spicy succulent chicken, potatoes, pepper, crispy salad and cooling yogurt. They are easy to make and packed with flavour, perfect for last minute get-togethers, picnics and lunchboxes.

Ingredients

1 kilo chicken breast (cut into small cubes)
2 medium potatoes (cut into small pieces)
1 medium green bell pepper (remove stem, seeds and membranes then cut into short strips)
1 small onion (diced small)
2 tablespoons tomato paste
2 tablespoons roasted red pepper paste
245 grams yogurt (1 cup)
2 cloves garlic (small, sliced thinly)
3 tablespoons olive oil
3 tablespoons apple cider vinegar
2 teaspoons smoked paprika
1 teaspoon red chilli pepper powder
1 teaspoon dried oregano
⅛ teaspoon dried rosemary
⅛ teaspoon dried thyme
1 teaspoon salt
a handful fresh parsley (to garnish)
120 grams yogurt (½ cup)
1 tablespoon sumac (for sprinkling)
140 grams lettuce (2 cups, shredded)
3 medium tomatoes (chopped )
3 tablespoons olive oil (for drizzling)
8 corn tortillas

Instructions Marinate

Mix all the marinade ingredients together in a large mixing bowl then add the chicken, bell pepper and potatoes, ensuring everything is well coated. Cover and chill for 30 minutes to overnight.

Roast

Transfer the marinated chicken and vegetables to a large roasting pan and spread out evenly. Bake at 190°C fan/375°F for 25-30 minutes. If you have a cooking thermometer, it is done when the internal temperature of the chicken reaches 74°C or 165°F.

Assemble the wraps

Separate the wraps and on each, layer with a few salad leaves, baked chicken and vegetables, a drizzle of olive oil, a spoonful of yogurt, parsley and a sprinkling of sumac. Serve immediately.

21. Spicy Cajun Chicken Pasta with Sausage

Cajun Chicken Pasta Recipe with Sausage is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’]

This spicy Cajun Chicken Pasta with sausages and peppers is a hearty creamy tomato pasta recipe your family will love!

Ingredients

3 cups cooked pasta (any shape) (cook pasta al dente and preserve a 1/2 cup of pasta water for later use)
1 tablespoon olive oil
1 small white onion (chopped)
2 cloves garlic (minced)
1 pound boneless skinless chicken breast (cut into bite size or thin strips)
2 ½ teaspoon Cajun seasoning spice
1 link smoked sausage (such as Andouille sausage) (sliced)
½ green bell pepper (sliced)
½ red bell pepper (sliced)
½ cup tomato sauce
¼ cup preserved cooked pasta water (or low sodium chicken broth)
½ cup heavy whipping cream
20 cherry tomatoes (halved)
½ cup cheddar (shredded)
Kosher salt and pepper to taste

Instructions

In a large saute pan, on medium high heat, add oil and chopped onion and garlic. Cook until the onion begins soften.
Add chicken breast to the pan, then sprinkle Cajun spice all over the chicken.
Continue stirring chicken over medium high heat until all sides are cooked. Then add slices of sausages and cook for another minute.
After that, add cooked pasta, preserved pasta water and cook for a further 2 or 3 minutes or until most of the water evaporated.
Add bell pepper followed by tomato sauce and stir until the bell peppers cooked completely, about 2 minutes.
Reduce the heat to medium, stir in the heavy cream to coat everything completely then turn off the heat.
Add cherry tomatoes, and adjust seasoning with salt and pepper if necessary. Sprinkle shredded cheddar cheese on top. Serve immediately.

22. Chicken Mole Tamales

Chicken Mole Tamales is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT335M · Total: PT395M · Yield: [’12’, ’12 to 14 tamales with leftover filling’]

Delicious chicken is slow cooked until extra tender and then shredded for these spicy chicken mole tamales. Serve topped with mole sauce for added flavor.

Ingredients

8 cups water
1 tablespoon salt
1 small onion (quartered)
2 garlic cloves
2 to 3 pounds chicken breasts
10 to 20 dried guajillo chiles (depending on spice level)
1 bolillo (substitute small French roll, cut into 1-inch slices)
2 tomatillos (husks removed, rinsed, and halved)
2 tomatoes (halved)
3 cups chicken broth (reserved from boiling chicken, divided)
2 tablespoons smooth peanut butter
2 3-ounce disks Mexican chocolate (recommend Nestle-Abuelita), coarsely chopped
1 tablespoon cocoa powder
1 tablespoon olive oil
2/3 cups lard (or shortening)
¼ teaspoon kosher salt
1 teaspoon baking powder
2 cups masa harina (corn flour)
1 ½ to 2 cups warm homemade chicken stock (or store-bought low-sodium broth)
2 to 3 tablespoons mole sauce (optional)

Instructions Chicken:

In a large pot, heat water, salt, onion, garlic, and chicken. Once it starts to boil, lower the heat and simmer for about 20 minutes. Transfer chicken to plate to cool off, and then shred. Reserve broth, onion, and garlic.

Mole Sauce:

Remove stems, seeds, and veins from the chile pods. Place in a colander and rinse well with cool water.
Add the chiles to a large pot and add enough water so they are just covered. Bring water to a boil. Lower the heat, cover, and simmer for about 20 minutes. After 10 minutes turn the chiles over with tongs to make sure the chiles soften evenly. Drain cooked pods and allow time to cool down before blending. Discard water.
On a pre-heated comal or skillet add bolillo, tomatillos, tomato, and toast for about 5 minutes on each side until bread is toasted and tomatillos and tomatoes are soft.
Pour 1 ½ cups of broth and boiled onion and garlic into a blender and add the boiled chiles and roasted ingredients. Add peanut butter, chocolate pieces, and cocoa powder, and blend until very smooth.
Heat olive oil in large skillet. Pour sauce into skillet and stir. Taste and season with salt if needed.
Bring to a boil, reduce heat, and simmer for 10 minutes. If sauce is thick, feel free to add more broth to desired consistency.
Add shredded chicken and stir until chicken is covered with the sauce.
Lower heat and simmer for 10 minutes, stirring continuously to keep it from sticking to skillet.

Masa:

Combine lard, salt, and baking powder using an electric mixer, beat at medium-high speed until well whipped, about 1 minute.
Add one-fourth of the masa at a time to the lard, beating between additions until thoroughly incorporated.
Slowly add chicken stock and continue beating until dough is light and has a soft and spreadable hummus-like texture. If it’s too dry, mix in a little more broth; if your dough is too loose, add more masa harina until you get the desired texture. Add chile sauce (if using) and stir to combine.
Test the masa by taking a small piece (1/2 teaspoon) and dropping it into a cup of warm water. If it floats it is ready; if it sinks, add a little more lard, beat for another minute and test it again. Repeat this process until the masa floats.
Cover the masa and set aside.

Prepare Hojas (Corn Husks):

Soak corn husks in water for an hour before using, rinse well with running water to take off any dust or corn husk fibers. To keep corn husks pliable and easy to work with, keep in water while filling tamales. Place a handful of wet corn husks in a colander to drain before using.

Spread Masa:

Place the wide end of the husk on the palm of your hand, narrow end is at the top. Starting at the middle of the husk spread 2 tablespoons of the masa with the back of a spoon in a rectangle or oval shape, using a downward motion towards the wide-bottom edge. Do not spread the masa to the ends; leave about a 2-inch border on the left and right sides of the husk.

Fill Corn Husks:

Spoon 1 1/2 tablespoons of filling down the center of the masa. Fold both sides to the center; finish off by bringing the pointed end of the husk toward the filled end. Make sure it’s a snug closure so the tamal will not open during steaming. Secure by tying a thin strip of corn husk around the tamal. This will keep the tamal from unwrapping during the steaming process, especially if the husk is too thick and will not stay folded.

Steam Tamales:

Use a deep pot or tamale steamer to steam tamales. If using a tamale steamer fill with water up to the fill line. Set the tamale rack over the water. Place tamales upright, with fold against the sides of the other tamales to keep them from unfolding. Cover pot with a tightly fitting lid. Set heat on high and bring to a boil, about 15 minutes. Lower heat and simmer for 2 1/2 to 3 hours. Keep lid on tightly. To test if done, put one tamal on a plate and take off the corn husk. If it comes off without sticking to the tamal they are done.

23. Spicy BBQ Chicken Sandwiches

Spicy BBQ Chicken Sandwiches is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

Boneless, skinless chicken breasts: 1 lb (450 g)
Barbecue sauce: 3/4 cup
Garlic powder: 1/2 teaspoon
Smoked paprika: 1/2 teaspoon
Cayenne pepper: 1/4 teaspoon (optional)
Salt: 1/2 teaspoon
Black pepper: to taste
Hamburger buns: 4
Lettuce leaves: 4
Tomato, sliced: 1–2
Coleslaw mix: 2 cups
Coleslaw dressing: 1/4 cup mayo plus 1–2 teaspoons vinegar or lemon juice

Instructions

1. Preheat grill or skillet; season chicken with salt, pepper, garlic powder, paprika, and cayenne if using.
2. Cook chicken until cooked through; brush with BBQ sauce and cook 1–2 minutes more to set glaze.
3. Toast buns lightly.
4. Assemble with lettuce, tomato, and optional coleslaw; add extra sauce if desired.

24. Chicken and Butternut Squash Curry

Perfect Chicken And Butternut Squash Curry (Thai Style – Stove Top, Slow Cooker Or Pressure Cooker) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘8’, ‘8 (to 10)’]

If you’re looking for a go-to chicken curry, this Thai style chicken and butternut squash curry just might be it. It’s quick and easy to make with just chicken thighs, a few spices and curry paste, coconut milk, peanut butter, tomatoes and butternut squash. Top with plenty of peanuts and you get a delicious cross between a chicken satay curry and a Thai red curry. Choose to make it on the stove top, in the slow cooker, or in your pressure cooker!

Ingredients

1 pound butternut squash (peeled and chopped into smallish cubes)
1 teaspoon chili powder
1 teaspoon curry powder
½ teaspoon turmeric
6 cloves garlic (crushed)
2 inches fresh ginger (peeled and chopped finely)
2 pounds chicken thighs (chopped into small pieces)
14 ounces coconut milk ((1 can))
3 tablespoons peanut butter (crunchy or smooth)
3 tablespoons Thai red curry paste (good quality – authentic Thai brands are good)
1 tablespoon honey
28 ounces chopped tomatoes ((2 x 14 ounce / 400 gram cans))
fresh coriander / cilantro, crushed peanuts & natural yogurt ((I use Greek yogurt))
rice & poppadoms

Instructions

Toss the butternut squash in a large bowl with the chili powder, curry powder, and turmeric, and set aside.
Heat up a big drizzle of oil in a really large pan or saucepan, then cook the garlic and ginger together for a couple of minutes. Add the chicken and cook for another two minutes or so or until white.
Add the coconut milk, then stir in the peanut butter, Thai curry paste and honey. Then add the tomatoes and butternut squash/spices.
Simmer for about 30 minutes or until the chicken is cooked through and the squash is tender. Squish about half of the squash into the curry to thicken it.
Serve over rice, garnished with the coriander and peanuts, and with yoghurt and poppadoms on the side (if you like).

25. Honey Chipotle Chicken Sandwich

Honey Chipotle Chicken Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT45M · Yield: [‘4’, ‘4 sandwiches’]

The perfect combination of sweet, smoky, and spicy. This honey chipotle chicken is sure to a be a hit at your next BBQ or family dinner. Serve with potato chips and/or a simple side salad.

Ingredients

1 1/4-1/2 pounds thin sliced boneless, skinless chicken breasts, or chicken breasts pounded to 1/2-3/4″ thickness
1 teaspoon chipotle chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
2 tablespoons honey
3 tablespoons olive oil
4 large buns, lightly toasted if desired (*See post for gluten free recommendation)
fresh cucumber, sliced into coins
fresh red radish, sliced into coins
Bibb or romaine lettuce leaves
1 shallot, thinly sliced
1/4 cup mayonnaise (*For migraine-friendly mayo, see my Pantry Staples post)
sriracha sauce to taste (*For migraine-friendly srirachas, see my Pantry Staples post)

Instructions

In a large dish or ziploc bag, combine the chipotle chili powder, smoked paprika, cumin, garlic powder, and salt. Add honey and olive oil and mix till combined. Add chicken and thoroughly coat both sides in the spice mixture. Cover (if using a large dish) and place in the fridge for at least 30 minutes and up to 24 hours.
Prep your grill to medium heat. If using coals, place them on one side of the grill. Cook chicken off the indirect heat for about 8-10 minutes (flip over at about the 5 minute mark or until grill marks form) until the chicken is cooked through and the internal temperature registers 165 degrees F. Remove from heat and cover with tin foil to rest.
Prepare the sandwiches. Lightly toast the buns, if you’d like. Coat both sides with spicy mayo, slices of radish, cucumber, and shallots. Top with grilled chicken breasts and lettuce. Serve warm.

26. Grilled Blackened Chicken

Grilled Blackened Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT8M · Yield: [‘5’, ‘5 people’]

In just minutes you’ll have perfectly seasoned grilled blackened chicken. It can be served as a main dish or made into tacos, nachos, sandwiches or as a salad topping.

Ingredients

2 pounds boneless, skinless chicken breast
2 teaspoons smoked paprika
1 teaspoon onion powder
2 teaspoons garlic powder
2 teaspoons dry oregano
1/2-1 teaspoon cayenne pepper (optional)
2 teaspoons black pepper
2 teaspoons salt (coarsely ground recommended)
1 Tablespoon vegetable oil

Instructions

Stir all spices and seasonings together in a small bowl or shake them together in a tightly closed bag.
Pound chicken with a mallet until uniform thickness of about 1/2 inch. Cut each piece into two smaller pieces if desired.
Brush each piece of chicken with oil on one side and then sprinkle with seasoning blend. Pat seasonings into chicken with hands.
Turn chicken and repeat the oil and seasoning process.
Cook on preheated grill (medium high heat) for approximately 4 minutes per side, checking for doneness after minutes per side. Juices should run clear when pierced with a fork, or digital thermometer reads 165 degrees.

27. Spicy Chicken Pasta

Spicy Chicken Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT14M · Cook: PT30M · Total: PT44M · Yield: [‘4’, ‘4 Servings’]

This Spicy Chicken Pasta Recipe is anything but bland! Toss your favorite noodles in a luscious creamy tomato sauce that is loaded with flavor – A restaurant quality meal ready in about 30 minutes.

Ingredients

3 to 4 tablespoons olive oil
1 pound boneless (skinless chicken thighs (chopped into bite size pieces))
3/4 to 1 teaspoon salt or to taste (divided)
1/2 cup chopped onion
2 large garlic (chopped)
1 teaspoon red pepper flakes (less if preferred)
2 pinches fennel seeds (crushed lightly, refer notes)
1 and 1/2 cups marinara sauce (I used Prego, tomato basil & garlic)
1/2 cup heavy cream
1/2 cup water
1/2 to 1 teaspoon ground black pepper
1 teaspoon paprika
1/4 to 1/2 cup parmesan
Chopped fresh basil
1/2 pound bow tie pasta (cooked according to package instructions)

Instructions

Heat 1 to 2 tablespoons olive oil in a large skillet over high heat.
Add chicken and a dash of salt, spread into a single layer, cook for 2 to 3 minutes, turn over and cook for additional 2 minutes. Remove chicken onto to a plate (chicken will not be fully cooked).
Reduce heat to low-medium, add more olive oil and all group-1 ingredients and a dash of salt. Cook stirring constantly for about 3 minutes, until onion begins to get translucent.
Increase heat to medium, stir in all group-2 ingredients, salt and cooked chicken (along with any accumulated juices). Cook for 7-9 minutes, until chicken is cooked and sauce has thickened (stirring occasionally).
Toss in cooked pasta, grated parmesan and fresh basil.

28. Jerk Chicken Pasta

Jerk Chicken Pasta Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘6’, ‘6 servings’]

Spicy jerk chicken served with a flavorful, creamy pasta sauce.

Ingredients

4 tablespoons Jamaican jerk spice blend (homemade or store bought)
3 chicken breast filets, about 1.25 pounds total
3 tablespoons olive oil, divided
12 ounces short pasta shape such as ziti
1 onion, chopped
2 colored bell peppers – I used red and yellow
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
2/3 cup heavy cream

Instructions

and get the jerk spice blend ready. Line a baking sheet with aluminum foil and set aside.
pat the chicken dry, and place it on a work surface. Sprinkle about 1 1/2 tablespoons of the spice blend over one side of the chicken, and gently rub the spices into the chicken. Turn the chicken over, and sprinkle another 1 1/2 tablespoons of the blend to cover the other side of the chicken. Let the chicken site with the spice blend for 5 to 10 minutes before you begin cooking it.
Heat 1 tablespoon of olive oil in a large skillet on medium high. When the skillet is hot, place the chicken in the skillet, and cook for about 3 minutes, until it begins to brown. Turn the chicken over, and cook for another 3 minutes.
move the browned chicken breasts from the skillet to the baking sheet. Bake until cooked through, about 25 minutes. Cooking time will vary a bit based on the size of your chicken – it should reach 165 degree internal temperature when done. Set the cooked chicken aside while you finish the pasta.
and cook the pasta as the chicken cooks.
as the chicken cooks. Add 1 tablespoon olive to the skillet used for browning the chicken, and heat on medium. Add the onion to the skillet, stirring to incorporate spices and bits of chicken left in the skillet from the chicken browning process. Cook the onion for about 5 minutes until it gets soft, then add the bell pepper. Stir to combine peppers and onions. Next, add the 1/2 cup of chicken broth and the remaining tablespoon of jerk spice blend. Stir to combine, and simmer for about 5 to 10 minutes as the pasta cooks.
sauce: When the pasta is cooked to your liking, drain and toss immediately with 1 tablespoon olive oil and the pepper / onion sauce. Stir in the 2/3 cup heavy cream and the 1/2 cup Parmesan cheese.
Cut the jerk chicken into strips about 1/2 inch thick. Plate the pasta, topping with 3 to 4 slices of chicken. Repeat for each serving. Enjoy!

29. Gochujang Chicken Wings

Gochujang Air Fryer Chicken Wings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT90M · Yield: [’24’, ’24 wings (serves 4-6 people)’]

A sweet and spicy Korean condiment levels up your chicken wing game.

Ingredients

2 teaspoons (12 grams) kosher salt
1 1/2 teaspoons (7 grams) garlic powder
1 teaspoon (4 grams) baking powder (optional for crispy wings)
1/2 teaspoon (1 gram) black pepper
5 pounds (2 1/4 kilos) chicken wings
2 tablespoons (30 milliliters) vegetable oil
1 tablespoon (15 milliliters) sesame oil
1 tablespoon (8 grams) garlic (minced)
1 1/2 teaspoons (3 grams) ginger (minced)
1/4 cup (85 grams) gochujang
1/4 cup (60 milliliters) soy sauce
1/4 cup (50 grams) brown sugar
1 tablespoon (7 grams) gochugaru
1 tablespoon (15 milliliters) rice vinegar
1 tablespoon (9 grams) toasted sesame seeds
1-2 green onions (trimmed and thinly sliced )
toasted sesame seeds

Instructions Season the Wings (up to 24 hours ahead)

In a small mixing bowl, use your fingers or a spoon to mix together the kosher salt, garlic powder, baking powder (if you’re using it), and black pepper.
Use paper towels to pat the skin of the chicken wings dry. This will help the oil stick to the wings better. Add the wings to a large mixing bowl. Pour the vegetable oil over the wings in the bowl and use your hand or a pair of tongs to toss the chicken in the oil until well-coated.
Sprinkle the spice blend over the wings and give them another toss to ensure they are evenly coated in the spice mixture. Allow the wings to sit in this seasoning mixture for at least an hour (or up to 24 hours), uncovered in the fridge, before frying them. The more time the baking powder has to break down those peptide bonds, the crisper your wings will be.

Air Fry the Wings

Preheat your air fryer to 400°F (205°C). Preheat your oven to “Warm”, or 170°F (75°C).Arrange a cooling rack over a sheet pan for holding the cooked wings on later.
Lay the seasoned wings on the tray of your air fryer. Leave a little space between each piece so the air can circulate around them. You will need to fry the wings in batches.Put the tray into the preheated air fryer and fry them for 5 minutes.
Remove the tray from the oven and use a pair of tongs to flip the wings over. Air fry the wings for another 4-5 minutes. Once the wings are golden brown and crisp, remove them from the tray and arrange them in a single layer on the cooling rack-sheet pan set-up. Keep the wings in the warm oven while you air-fry the remaining batches.

Prepare the Gochujang Sauce While You Air Fry the Chicken Wings

In a 3-quart saucepan, heat the sesame oil over medium heat. When the oil in the pot begins to shimmer slightly, add the garlic and ginger and sauté them for 1-2 minutes, or until fragrant and slightly golden in color.
Next, add the gochujang, soy sauce, brown sugar, gochugaru, rice vinegar, and sesame seeds to the pot. Use a whisk or a spoon to stir these into the garlic and ginger in the pot.Bring the contents of the pot up to a gentle simmer, then allow the sauce to simmer for 30 seconds.
Stir the sauce and decrease the temperature to low. Simmer the sauce, uncovered, for 5-10 minutes, stirring every 1 1/2 minutes, while you continue air frying the wings.

Sauce, then Serve the Gochujang Chicken Wings

Once all of the wings are cooked, add a batch (12-14) wings to a clean mixing bowl. Use a pair of tongs to toss them in 1/3 cup (80 milliliters) of the sauce. Return the wings to the rack on the sheet pan and keep them warm in the oven until you’re ready to garnish and serve them.
To serve gochujang wings: sprinkle thinly sliced green onions and toasted sesame seeds over the sauced wings. Serve the remaining gochujang sauce in individual prep bowls on the side as a dipping sauce for the wings.

30. Szechuan Chicken

Szechuan Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

This Szechuan chicken is a spicy stir fry made with tender pieces of chicken and colorful vegetables, all tossed in a sweet and savory sauce. A classic Chinese style dish that tastes just as good as what you’d get at a restaurant!

Ingredients

1/4 cup vegetable oil
1 pound boneless skinless chicken breasts (cut into 1 inch pieces)
1/4 cup corn starch
1/2 cup yellow onion (cut into 1/2 inch pieces)
1 red bell pepper (cut into 1 inch pieces)
1 green bell pepper (cut into 1 inch pieces)
25 small dried red chilies
1 tablespoon sichuan peppercorns (optional)
1 1/2 teaspoons minced garlic
1 teaspoon minced ginger
salt and pepper to taste
3 tablespoons low sodium soy sauce
1 1/2 tablespoons hoisin sauce
1 tablespoon sesame oil
1 1/2 tablespoons brown sugar
1 tablespoon corn starch
1/4 cup chicken broth

Instructions

Place the chicken in a bowl with the corn starch and salt and pepper to taste. Toss to combine. Heat the vegetable oil in a large pan over high heat.
Place the chicken in a single layer in the pan. Cook for 3-4 minutes per side until golden brown. You may have to do this step in batches.
Remove the chicken from the pan. Cover to keep warm.
Add the onion and red and green bell peppers to the pan. Stir in the chilies and sichuan peppercorns. Cook for 3-4 minutes or until vegetables are softened.
Add the garlic and ginger to the pan; cook for an additional 30 seconds. Return the chicken to the pan with the vegetables.
While the chicken and vegetables are cooking, make the sauce. Whisk together all of the sauce ingredients in a small bowl.
Add the sauce to the chicken mixture and bring to a boil; cook for 30 seconds to 1 minute, or until sauce is just thickened. Serve immediately.

31. Cajun Chicken Sandwich

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Ingredients

Chicken breasts: 1 lb
Cajun seasoning: 2 tablespoons
Buns: 4
Lettuce leaves: 4
Tomato, sliced: 1–2
Red onion, thinly sliced: 4 rings
Mayonnaise: 1/4 cup
Olive oil: 1 tablespoon
Pickles (optional)

Instructions

1. Pound chicken to an even thickness; rub with Cajun seasoning.
2. Heat oil in skillet; cook chicken until cooked through.
3. Toast buns; spread mayonnaise on both halves.
4. Assemble with lettuce, tomato, onion, and chicken; add pickles if desired.

32. Buffalo Chicken Sandwich

Air Fryer Buffalo Chicken Sandwich Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT13M · Total: PT23M · Yield: [‘4’]

This Air Fryer Buffalo Chicken Sandwich recipe is made with simple ingredients and fresh chicken for a delicious spicy sandwich in under 30 minutes!

Ingredients

2 large boneless, skinless chicken breasts, cut in half horizontally
½ cup all-purpose flour
2 large eggs
½ cup whole milk
1¼ cup panko bread crumbs
1 teaspoon black pepper
1 teaspoon garlic salt
1 teaspoon smoked paprika
1 cup buffalo sauce
2 Tablespoons light brown sugar

Instructions

Cut your chicken breasts in half horizontally to create 4 thin chicken breast pieces. Coat each one evenly in flour.
In one bowl, combine the panko crumbs and spices. Set it aside and whisk the eggs together with the milk in a separate bowl.
Dip each piece of chicken in the egg mixture before coating it in bread crumbs.
Whisk together the buffalo sauce and brown sugar. Dip each piece of chicken in the mixture and ensure they are evenly coated in the sauce.
Place the coated chicken breasts in the air fryer two at a time and cook for 13 minutes at 375°F, flipping the chicken over at halfway mark.
Serve on your favorite bread with your favorite toppings and enjoy!

33. Grilled Tajin Chicken Breasts

Grilled Tajin Chicken Breasts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

Chicken breasts, boneless, skinless: 4 (about 1 3/4–2 lb total)
Tajin seasoning: 2–3 tablespoons
Olive oil: 2 tablespoons
Lime juice: 1 tablespoon
Garlic powder: 1/2 teaspoon
Salt: 1/2 teaspoon
Fresh cilantro, chopped: 2 tablespoons
Lime wedges: 4

Instructions

1. In a bowl, mix Tajin, lime juice, garlic powder, and salt; whisk in olive oil to form a paste.
2. Pat chicken dry and coat with paste; let marinate 15–30 minutes if possible.
3. Preheat grill; grill chicken 6–7 minutes per side until cooked through.
4. Let rest 5 minutes; slice if desired.
5. Garnish with cilantro and serve with lime wedges.

34. Chicken Birria Tacos

Chicken Birria Tacos Instant Pot or Stove is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT105M · Total: PT115M · Yield: [’12’, ’12 servings’]

Chicken Birria Tacos are quicker and easier than beef, but just as tasty. Indulge your tastebuds with the signature homemade adobo to dip your fried tacos for extra flavor.

Ingredients

9 Red Anaheim Chiles (can be other dried red chiles; i.e. California New Mexico or Guajillo)
3 Ancho Chiles
3 Chiles de Arbol
6 Garlic Cloves (half a head of garlic, peeled)
1/2 large Onion, yellow or white (other half is used later)
Water (about 6 cups, plus more as needed)
2 tablespoons Olive Oil
2.5 pounds Chicken Thighs (with skin and bone, or any other chicken)
7.75 ounces El Pato Jalapeno Salsa (green can or whichever El Pato desired (or 8 ounce can tomato sauce))
1 teaspoon Oregano
1/2 teaspoon Ground Cumin Powder
1/2 teaspoon Ground Canela (real cinnamon, not cassia, optional)
1/2 teaspoon Salt
1 teaspoon Better Than Bouillon (chicken flavor, or other chicken bouillon (check for gluten free, if desired))
2 Bay Leaves
12 Corn Tortillas
8 ounces Queso Quesadilla Cheese (about 2 cups shredded, any white melty cheese can be substituted like Oaxaca or Monterey Jack)
1/2 large Onion (diced, for topping)
Fresh Cilantro (for garnish)
Lime Wedges

Instructions Red Chile Sauce

Carefully split all dried chiles, remove seeds and membranes. Using a firm brush, wash the chiles under cool water. Place washed chiles, garlic and 1/2 onion in Instant Pot.
Check the Instant Pot lid to ensure the seal is in place and nothing is blocking the vent. Place lid on top, turn and set lever to Sealing. Press the Manual (or Pressure Cook) button on the Instant Pot and set to high for 10 minutes. After the 10 minutes of pressure, natural release for 5 minutes then quick release the remaining by turning off the sealing valve. Entire process should take about 20-25 minutes. Once pressure is fully released, remove lid and strain out the liquid.
With tongs, remove chiles, garlic and onion and place in blender with 1 cup fresh water. (Discard cooking water.) Blend until smooth.
Place a metal mesh strainer over a large bowl or 1-quart measuring cup. Pour the sauce through the strainer to remove the solids. Swirl a metal whisk or spoon in the sauce, gently scraping the sides and bottom of the strainer so the liquid will go through. Discard the solids. Add enough water to make 1 quart (or 4 cups). Set aside.
Note: You can either continue directly to the remainder of the recipe or store the sauce in the refrigerator for up to 24 hours before preparing the remainder.

Chicken

Place 2 tablespoons olive oil in Instant Pot and press saute. Allow to heat for about one minute. Place chicken thighs, skin side down in Instant Pot. As you place them, move them around a little in order to distribute the olive oil. Sear chicken for about 4 or 5 minutes for a golden brown then remove to a plate and set aside. If your saute feature tends to run too hot, it’s okay to hit cancel and let it cool down a little bit before continuing the saute button. Once seared, press the Cancel button on the Instant Pot to reset and remove chicken to a plate. Set aside.
Place Red Chile Sauce, El Pato, Oregano, Cumin, Salt and Bouillon in Instant Pot. Stir lightly to incorporate. Place Chicken and Bay Leaves in Instant Pot.
Check the Instant Pot lid to ensure the seal is in place and nothing is blocking the vent. Place lid on top, turn and set lever to Sealing. Press the Manual (or Pressure Cook) button on the Instant Pot and set to high for 10 minutes. After the 10 minutes of pressure, natural release for 5 minutes then quick release the remaining by turning off the sealing valve. Entire process should take about 20-25 minutes. Once pressure is fully released, remove lid. It will be HOT.
Remove chicken thighs to plate. Remove skin and bones then shred or cut into pieces to fit into tortillas. Remove all cooking sauce to a separate bowl or container to make things easier for assembly. You’ll want it to be big enough to dip the tortillas.

Assembly

Skim some of the fat from the cooking liquid (chile sauce) into a skillet on medium high heat. Depending on your cut of chicken, you may not have much fat in the sauce. You may need to supplement by adding some other fat (i.e., oil or lard) to the skillet. Dip a tortilla into the cooking sauce then place in hot skillet. This will splatter so use caution. Don’t be tempted to turn down the heat. This requires the heat in order to make crispy tacos. If you cook it too slowly, it will be more like enchiladas and soak up too much of the sauce.
Once one side of the tortilla is fried for about 30 seconds to one minute, turn it over. After another 30 seconds or so, add two tablespoons (or more) chicken and two tablespoons shredded cheese. Using two spatulas, fold over the tortilla in the middle. Press lightly and continue cooking about 30 seconds. Turn over and continue cooking. For more red color, spoon over more red sauce on each side while frying. Remove to paper towel lined plate. Repeat the frying until all tacos are used. Add more fat as needed.
Dice the remaining 1/2 onion and open the tacos slightly to add the onion and chopped cilantro. Place extra sauce for dipping into little bowls. Stir in about a teaspoon diced onion and a pinch of chopped cilantro into each bowl of sauce. Place pieces of lime on the side to squeeze over the tacos. Serve immediately.

35. Instant Pot Spicy Chicken

Instant Pot Spicy Chicken with Quinoa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘3’, ‘3 meal prep bowls’]

In just 25 minutes, you can make these instant pot spicy chicken bowls! They’re high protein, flavorful, spicy, and just yummy! A great high protein meal prep to have for lunch.

Ingredients

1 cup quinoa
1 cup water
14 ounces of mild salsa sauce (400g)
1/2 tsp salt
1/2 tsp black pepper
1 tsp olive oil
1 lb chicken breasts (cut into 6 pieces (450g))
1 tsp cumin
1 tsp paprika
2 tsp garlic powder
2 tsp chilli powder
14- ounce can red kidney beans (rinsed & drained)
fresh parsley (chopped)
1 red bell pepper (sliced)
1 green bell pepper (sliced)

Instructions

Get out the instant pot and add quinoa, water, salsa, salt, black pepper, and olive oil to it. Then, cut chicken breasts into 6 pieces or so and place them on top of everything.
Add in cumin, paprika, garlic powder, and chili powder.
Cook in the instant pot on high pressure for 8 minutes. Once done, release the pressure quickly using the valve.
Divide the chicken with quinoa into the meal prep bowls. Sprinkle with parsley.
Add sliced bell peppers and red kidney beans into additional compartments of the meal prep. Keep refrigerated for up to 3 days.

36. Chicken 65

Chicken 65 is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT60M · Yield: [‘6’]

This restaurant-style Chicken 65 is a spicy, deep-fried starter snack, appetizer, or a full meal served with naan! It’s marinated in yogurt, spices, and curry leaves for 24 hours so it’s deeply flavorful and aromatic.

Ingredients

1.75 lbs chicken thighs
1/4 cup dahi
1.5 tbsp ginger garlic paste
2 tbsp Kashmiri chili powder
1/2 tsp ground cumin
1/8 tsp ground turmeric
1/4 tsp garam masala
1/4 tsp black pepper
1/2 tsp salt
1 sprig curry leaves (chopped)
2.5 tbsp corn starch
3 tbsp rice flour
neutral oil (for frying)
1 tbsp olive oil
1 tbsp ginger garlic paste
2 green chilis
1 tsp Kashmiri chili powder
1 sprig curry leaves

Instructions

Remove the curry leaves from the sprig and stack the leaves on top of each other. Cut them as evenly as possible.
Add the dahi, ginger garlic paste, chopped curry leaves, kashmiri chili powder, cumin powder, garam masala, black pepper, and salt to a bowl. Whisk it together.
Remove the fat from the chicken thighs. Cut the thighs into 1-inch cubes. Transfer the cubed chicken to the bowl and toss with the marinade to fully coat it. Cover the chicken and marinate for a minimum of 30 minutes, but ideally for 24 hours for the best flavor.
After marinating, add the rice flour and corn starch into the chicken and toss it to coat. The chicken should be fairly dry.
Heat neutral oil in a heavy bottom pot or wok to deep fry the chicken. Once it reaches 350°F, carefully drop the chicken one-by-one into the oil, leaving plenty of space between the cubes. After about a minute, toss the chicken with a slotted spoon. Keep frying until it’s a deep reddish-brown. The internal temperature should reach 165°F.
Remove the chicken with a slotted spoon and allow it to drain on a paper towel.
Slice the green chilis at an angle and remove the curry leaves from the second sprig. In a wok or skillet on low to medium heat, add a tablespoon of olive oil.
Once hot, add the green chilis, kashmiri chili powder, ginger garlic paste, and curry leaves. Mix it to temper the chili powder and fry until the curry leaves are crispy. Add more oil as necessary.
Add the fried chicken and toss it with the tadka to coat completely, until the chicken is warmed through.
Serve the Chicken 65 immediately with sliced red onions and lemon wedges.

37. Cream Cheese Chicken Chilli

Cream Cheese Chicken Chilli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

1 lb boneless, skinless chicken breasts, diced
8 oz cream cheese, softened
1 can (14.5 oz) crushed tomatoes
1 cup chicken broth
1 small onion, diced
2 cloves garlic, minced
1 can (4 oz) green chilies, diced
1 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika
Salt and pepper to taste

Instructions

1. In a large pot, sauté the onion and garlic in a little oil until translucent.
2. Add the chicken and season with salt, pepper, cumin, chili powder, and paprika; cook until lightly browned.
3. Stir in the crushed tomatoes, chicken broth, and green chilies; bring to a simmer.
4. Add the cream cheese in chunks, stirring until melted and the chili thickens, about 8–10 minutes.
5. Taste and adjust seasoning; ladle into bowls and serve hot.

38. Taquitos

Taquitos with Spicy Chicken & Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [’10’, ’10 taquitos’]

These chicken taquitos are made of shredded spicy chicken and cheese all wrapped in a flour tortilla then oven baked until crispy. Serve with shredded lettuce, sour cream and pico de gallo.

Ingredients

2 Chicken Breasts (cooked and shredded)
2 tbsp Chipotle Paste
200 g Cheddar Cheese (grated)
10 Small Tortillas
1 tbsp Vegetable Oil
Sour Cream (to serve)
Shredded Lettuce (to serve)
8 Tomatoes (chopped)
1 Chilli (chopped)
1/2 Onion (chopped)
Small bunch Coriander (chopped)
1 Lime (juiced)
Salt (to taste)

Instructions

Heat the oven to 220°C/425°F. To make the pico mix everything together in a bowl and place in the fridge until ready to use.
Mix the chicken with the chipotle paste. Add 3 tbsp to the bottom third of a tortilla, add a sprinkling of cheese then roll up tightly and secure with a cocktail stick. Repeat with the rest of the ingredients.
Place the rolled taquitos on a lined baking sheet and brush with oil. Bake for 15 minutes until golden and crisp. Serve with toppings of choice.

39. Caribbean Jerk Chicken Breasts

Caribbean Jerk Chicken Breasts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘4’]

Savour hot and fiery flavours with these Caribbean Jerk Chicken Breasts. Make grilled, Instant Pot or oven-baked jerk chicken with this jerk sauce recipe.

Ingredients

1/2 Scotch bonnet pepper, Habanero pepper (or jalapeño pepper, seeded and minced)
2 tbsp tamari soy sauce (or coconut aminos )
2 tbsp honey
2 tbsp coconut sugar
1 tsp fennel seeds
2 tsp cayenne pepper
1 tsp ground allspice
1 tsp dried thyme
1/2 tsp ground ginger
2 cloves garlic
2 green onions ((scallions) chopped)
2 tbsp apple cider vinegar
2 tbsp lime juice (freshly squeezed)
2 tbsp orange juice (freshly squeezed)
4 chicken breasts (boneless and skinless)

Instructions

Put Habanero, soy sauce, honey, coconut sugar, fennel seeds, cayenne pepper, allspice, thyme, ginger, garlic and green onions in a blender and blend until smooth. Add apple cider vinegar, lime juice and orange juice and continue to blend until well combined.
Put chicken breasts in a resealable bag or marinating dish, pour marinade over, seal the bag or dish and let the chicken marinate in the refrigerator for 2 hours (or longer).

Instant Pot Directions

Pour marinade from resealable bag into the bottom of the Instant Pot. Add 1/2 cup water. Set the trivet that comes with the Instant Pot on top of the marinade and position chicken breasts on it. Close the lid, lock and seal it and set the cook time manually for 8 – 10 minutes, depending on the thickness of the breasts. When cooking time is up, use the quick release to release the pressure. Remove the chicken breasts and slice or shred them.* Moisten with some of the pan juices.

Oven-Baking Directions

Heat oven to 375°F. Remove chicken breasts from the marinade and place in a single layer in a baking dish. Bake at 375°F. for 20 minutes. Meanwhile, pour marinade into a small saucepan. Heat to boiling over medium heat until reduced by one-third. Spoon reduced marinade over chicken breasts and continue to cook for 15 to 20 minutes or until chicken has reached an internal temperature of at least 165°F.

Grilling Directions

Heat grill and grease grates. Remove chicken breasts from marinade, pour marinade into a small saucepan. Heat to boiling over medium heat until reduced by one-third. Grill chicken breasts for 5 minutes per side or more, depending on their thickness, basting frequently with the marinade. Cook until chicken has reached an internal temperature of at least 165°F. Remove and let rest for 5 minutes before serving.

40. Chicken Biryani

Bombay Chicken Biryani – Pakistani Biryani Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT160M · Yield: [‘4’, ‘4 people’]

A fragrant, flavourful Bombay Chicken Biryani (Pakistani biryani recipe), the ultimate dish to elevate your weekends or special celebrations and win over every palate! Serve with a cucumber raita for a refreshing side that complements the warm spices beautifully.

Ingredients

500 gram chicken breast
1/2 tablespoon ginger garlic paste
1/2 tablespoon biryani masala
1/3 cup yogurt
1 1/2 cup Basmati rice
1 cinnamon
1 bay leaf
2-3 black cardamoms
3 star anise
3-4 cloves
3 green cardamoms
1 teaspoon kewra water
suffcient quantity water
4-5 onions
4 tomatoes
1/2 cup oil for frying
garnish Cilantro

Instructions Chicken Marination

Combine chicken, freshly prepared ginger-garlic paste, Bombay biryani masala and yogurt in a mixing bowl. Mix well to incorporate all the spices.
Cover and allow it to marinate for 2 hours or overnight (keeping it in the fridge).

Cook Rice

Rinse Basmati rice and soak it for at least 30 minutes.
Boil water with whole spices, Kewara water, and salt, then cook the rice until it’s 75% done. Drain and keep the rice aside.

Fry onions

Slice the onions thinly and fry until golden brown. Set aside.

Cook the Chicken and layer biryani

Pour oil into a heavy-bottom pan and cook the marinated chicken (including marinade) for 3-5minutes. Add tomato puree and continue cooking.
When chicken is cooked 75%, add some fried onions, and cook for 2-3 minutes.
As soon as the chicken releases the oil, layer the cooked rice over it. Add fried onions on top.
Cover with a lid and place the pan over a griddle (Tawa) on low heat for 10-15 minutes.
Turn off the heat. Give it a good mix to combine rice and chicken. Garnish with fried onions and chopped cilantro.
Serve hot, delicious chicken biryani Pakistani with biryani raita!

41. Harissa Chicken

Harissa Chicken Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT12M · Total: PT52M · Yield: [‘4’]

This Harissa Chicken Recipe is slightly sweet, smoky and packed full of flavor. The chicken thighs are cooked in a skillet to create tender, juicy chicken. You can have this dish on your table in less than 30 minutes.

Ingredients

1/4 cup harissa paste
Juice of a lemon
2 tablespoons honey
3 garlic cloves (minced)
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
6 chicken thighs (boneless, skin on (medium size thighs))

Instructions

In a medium mixing bowl mix the harissa paste, lemon, honey, garlic, salt and pepper. Marinade chicken thighs in the fridge for at least 30 minutes to 2 hours.
Heat the olive oil on medium-high heat in a non-stick skillet. Sear the chicken skin down in the skillet for 6 minutes.
Flip the chicken and cook for another 6 minutes or until the chicken is cooked through and reaches an internal temperature of 165 degrees F. Remove the chicken from the heat.
Garnish with fresh parsley or cilantro and serve with rice.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.

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