Spicy Chicken Marinade

Want to know the secret to making chicken taste amazing? A really good marinade.

That’s right. Seasoned chicken is good, but marinated chicken is even better, and this spicy chicken marinade is one for the books. It’s not just good; it’s EPIC.

The red chili paste (or Sriracha) adds heat. The honey makes the flavors “stick” to the meat -pun intended- while adding a touch of sweetness.

The acidity to balance out the marinade comes from the lime, which also helps tenderize the meat, and the garlic and ginger are aromatics to add depth of flavor.

While there are many variations to spicy chicken marinades, some are smoky, and others are fire hot; the simplicity of this recipe makes it both doable and tastes amazing.

They say the best way to learn how to do something is to see it made, so I’ve made you a quick video.

While I personally like my Quick Lemon Chicken Marinade for my chicken breasts, I enjoy this recipe for dark cuts of chicken like bone-in and skin-on thighs as well as chicken wings.

Technically, all chicken cooked in the oven is roasted, and baking is for foods that change from liquid to solid (think batters).

Regardless, most chicken recipes are baked/roasted anywhere between 375F (190C) and 400F (200C). 

Most importantly, ALL chicken should be cooked and checked for doneness according to the meat’s internal temperature.

Meat	Internal Temperature
Breast	165F (75C)
Wings	175F (80C)
Thighs	175F (80C)

For this reason, I recommend using a kitchen thermometer to check the meat’s internal temperature.

Grilling Spicy Chicken

This spicy chicken marinade is perfect for grilling too! There’s no better way to enjoy chicken with friends and family than gathering outside, grilling chicken on one side of the bbq and some grilled vegetable skewers on the other.

One important part of cooking chicken on the grill (or bbq) is to not move or “disturb” the chicken once you place it on the grill for about 5-7 minutes. This allows that side of the chicken to sear and seal at the same time as it cooks.

Lifting your chicken off the grill too soon will make your meat stick to the hot grill and break off some pieces. Always wait at least 5 minutes before turning the meat over and finish cooking the chicken according to the internal temperature chart above.

More marinades and epic chicken recipes in my ebook, Chicken. It’s What’s for Dinner. Get your copy here.

Can You Marinate Chicken Too Long?

Yes. You can over-marinate chicken in marinades that are high in acids, and it will dry out the chicken. This often happens when marinating chicken breasts since they are already denser and not as juicy.

Thankfully, this recipe isn’t one of them, so you can keep the chicken in the marinade all day or overnight.

I typically prep the marinade the night before in a zip bag. In the morning, I place the chicken in the bag and let it soak up all the flavors until I’m ready to cook it at dinner time.

What to Serve with Spicy Chicken

The possibilities are endless, but I always enjoy this recipe with spicy roasted cauliflower, shaved Brussels sprouts salad, or simple sautéed cabbage.