Spicy Baked Chicken Recipes

BAKED SPICED CHICKEN

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Combine the paprika, parsley, sugar, mustard, salt, and pepper in a small bowl; set aside.
• Place the chicken pieces in a 9x13 inch baking dish, and coat with the vegetable oil; arrange skin-side up. Sprinkle evenly with the spice mixture.
• Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

HONEY & SPICE BAKED CHICKEN

Steps:

• Preheat oven to 375°. Combine first six ingredients; rub over chicken. Transfer to a greased 15x10x1-in. baking pan., Bake 25-30 minutes or until a thermometer reads 165° and juices run clear. Combine honey and vinegar; baste over chicken during the last 10 minutes of cooking. Save three chicken breast halves for Chicken Chimichangas (recipe also in Recipe Finder) or save for another use.

SPICY BAKED CHICKEN

Steps:

• In plastic bag mix first 6 ingredients.
• Put milk in a bowl.
• Dip chicken in milk, then shake in the bag.
• Coat well.
• Put chicken in a 13x9 pan sprayed with cooking spray.
• Bake, uncovered at 375* for 50 minutes or until juices run clear.

SPICY BAKED CHICKEN BREASTS

Steps:

• Sauce:
• Heat oil in a medium pan over medium heat. Add onion, garlic and chili flakes. Cook, stirring until the onion begins to soften.
• Add the remaining sauce ingredients and bring to the boil.
• Reduce the heat to low and simmer, stirring occasionally for 8 minutes.
• Preheat oven to 220c.
• Line a baking tray with foil and spray it with cooking spray.
• Place the chicken on prepared baking tray, skin side down. Brush with half the sauce.
• Bake for 8 minutes, turn over, brush with remaining sauce and bake a further 7 minutes or until cooked through.
• Serve at once.

SPICY BAKED CHICKEN

Steps:

• Take a large plastic food bag and put in it a sprinkling of salt and ground black pepper, the paprika, coriander, cumin, flour, cornmeal and thyme leaves, if using.
• Add the chicken and seal the top. Shake the bag to coat the chicken thoroughly in the mix. Leave for at least 1 hour or longer if you have time so that the flavors can mingle.
• Heat the oven to 400°F Tip the chicken pieces into a roasting tin, drizzle with the olive oil and bake for 20-25 mins until the juices run clear when a knife in inserted into each drumstick.

SPICY BAKED CHICKEN

Steps:

• Combine the ground cumin, paprika, chili powder, turmeric, black pepper, salt, garlic and lime juice in a bowl. Score the chicken pieces and add to the bowl. Mix well ensuring all the chicken pieces are coated and the marinade has seeped into the scores.
• Cover the bowl with cling film and leave in the refrigerator for at least 3 hours (overnight would be preferable).
• Preheat the oven to 220 degC.
• Take out the chicken and shake any excess marinade from the pieces. Place the pieces in a shallow baking dish in a single layer and brush over the oil. Bake in the oven for 15 minutes basting once. Turn the chicken pieces over, baste and bake for a further 15 minutes, basting once.
• Remove the chicken, garnish with the fresh chilies and or coriander leaf, and serve.
• [As an alternative to baking, the chicken may be cooked on a charcoal barbeque brushing on a little of the oil regularly].
• * The quantities of paprika and chili powder may be adjusted to taste but the total quantity should remain the same.

SPICY BAKED CHICKEN

Steps:

• Pre-heat oven to 350 degrees.
• Rinse your chicken, and pat dry.
• Mix Breadcrumbs,Black pepper,Cayenne pepper,Parmesan cheese and salt together, and put it in a zip lock bag or a bowl with a lid.
• Melt butter in a saucepan, and pour over chicken.
• Add chicken to zip lock bag and shake.
• Add pieces to a baking pan.
• Bake one side for 25 minutes and turn over and bake for another 15 minutes.

SPICY CHICKEN BREASTS

Steps:

• In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
• Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
• Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.

SWEET 'N' SPICY BAKED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and spray the foil with cooking spray.
• Mix barbeque sauce, honey, brown sugar, and chile-garlic sauce together in a bowl until you have no clumps of brown sugar. Spoon about half the sauce into a separate bowl for serving.
• Arrange chicken breast halves onto the prepared sheet. Brush sauce from one of the bowls onto breasts.
• Bake chicken breasts in the preheated oven, brushing with sauce every 10 minutes, until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Season with pepper and serve with the reserved bowl of sauce for dipping.

SWEET AND SPICY BAKED CHICKEN

Steps:

• To Prepare Chicken: Remove giblets and set aside for another use. Rinse chicken in cold water and pat dry with paper towels. Pull front skin down over neck cavity and tuck under chicken. Fold wings under breast, and tie legs and tail together securely with kitchen twine or string.
• Preheat oven to 400 degrees F (200 degrees C).
• Place chicken on rack in roasting pan. Season with salt and pepper to taste. Melt jelly and 1/2 cup butter or margarine together in a small saucepan or in the microwave. Melt the remaining 1/2 cup butter or margarine separately.
• Bake chicken in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and baste with melted plain butter or margarine. Bake for another 30 minutes, basting often with the plain butter or margarine. Then baste liberally with the melted jelly/butter mixture and bake for another 15 minutes. Remove from oven and allow to cool 10 minutes before cutting and serving.