Spicy Chicken

  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
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4 chicken thighs with skin and bones

2 chicken breasts with skin and bones, halved crosswise

Salt and freshly ground black pepper

3 tablespoons Chili Oil, recipe follows

1 tablespoon minced garlic

1/2 cup kalamata olives, pitted, coarsely chopped

1/2 cup pitted, coarsely chopped green olives

4 tablespoons chopped fresh Italian parsley leaves

1 1/2 tablespoons drained capers

2/3 cup dry white wine

Chili Oil:

2 cups olive oil

4 teaspoons dried crushed red pepper flakes


  1. Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large frying pan over medium-high heat. Add the chicken and cook until golden brown, about 5 minutes per side. Remove the skillet from the heat. Stir in the garlic, olives, 3 tablespoons of parsley and capers. Add the wine. Bring to a boil. Reduce the heat to medium-low. Cover and simmer until the chicken is just cooked through, turning occasionally, about 10 minutes.
  2. Transfer the chicken mixture to a platter. Spoon the sauce over. Sprinkle with the remaining 1 tablespoon of parsley and serve.

Chili Oil:

  1. Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
  2. Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
  3. Yield: 2 cups
  4. Prep Time: 2 minutes
  5. Cook Time: 5 minutes
  6. Inactive Prep Time: 2 hours
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