Best 10 Spicy Lemon Chicken Recipes

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Tantalize your taste buds with a culinary journey to the Far East with our Spicy Lemon Chicken extravaganza! This delectable dish combines the vibrant flavors of zesty lemon, aromatic ginger, and fiery chili peppers, creating a symphony of tastes that will leave you craving more. Embark on a sensory adventure as you explore three tantalizing variations of this classic recipe: the traditional stir-fried version, a succulent baked rendition, and a refreshing cold noodle salad. Each dish showcases unique cooking techniques and flavor profiles, promising an unforgettable dining experience. Prepare to be captivated by the harmonious blend of sweet, sour, and spicy notes that dance across your palate. Elevate your culinary skills and impress your loved ones with these irresistible Spicy Lemon Chicken recipes, meticulously crafted to satisfy even the most discerning palates.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY LEMON CHICKEN KABOBS



Spicy Lemon Chicken Kabobs image

When I see Meyer lemons in the store, it must be spring. I like using them for these easy chicken kabobs, but regular grilled lemons still add the signature smoky tang. —Terri Crandall, Gardnerville, Nevada

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 8

1/4 cup lemon juice
4 tablespoons olive oil, divided
3 tablespoons white wine
1-1/2 teaspoons crushed red pepper flakes
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
2 medium lemons, halved
Minced chives

Steps:

  • In a large shallow dish, combine lemon juice, 3 tablespoons oil, wine, pepper flakes and rosemary. Add chicken and turn to coat. Refrigerate up to 3 hours., Drain chicken, discarding marinade. Thread chicken onto 6 metal or soaked wooden skewers. Grill, covered, over medium heat until no longer pink, turning once, 10-12 minutes., Meanwhile, place lemons on grill, cut side down. Grill until lightly browned, 8-10 minutes. Squeeze lemon halves over chicken. Drizzle with remaining oil; sprinkle with chives.

Nutrition Facts : Calories 182 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 55mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

SPICY LEMON CHICKEN



Spicy Lemon Chicken image

"I took a favorite recipe and modified it to work in our slow cooker," writes Nancy Rambo of Riverside, California. "We enjoy this tender lemony chicken with rice or buttered noodles."

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 4 servings.

Number Of Ingredients 13

1 medium onion, chopped
1/3 cup water
1/4 cup lemon juice
1 tablespoon canola oil
1/2 to 1 teaspoon salt
1/2 teaspoon each garlic powder, chili powder and paprika
1/2 teaspoon ground ginger
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
4-1/2 teaspoons cornstarch
4-1/2 teaspoons cold water
Hot cooked noodles
Chopped fresh parsley, optional

Steps:

  • In a greased 3-qt. slow cooker, combine the onion, water, lemon juice, oil and seasonings. Add chicken; turn to coat. Cover and cook on low for 4-5 hours or until a thermometer reads 170°. Remove chicken and keep warm., In a saucepan, combine the cornstarch and cold water until smooth. Gradually add the cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken over noodles. Sprinkle with parsley if desired.

Nutrition Facts : Calories 190 calories, Fat 5g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 372mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

SPICY PAN FRIED CHICKEN LIVERS WITH LEMON GARLIC DIPPING SAUCE



Spicy Pan Fried Chicken Livers With Lemon Garlic Dipping Sauce image

This recipe is a mix between the fried chicken livers they sold at the state fair in Michigan growing up, and the fried chicken livers I had in New Orleans. Very good! Even people who HATE liver have drooled over these spicy little gems.

Provided by graniteangel

Categories     Chicken Livers

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 17

1 lb chicken liver
2 cups buttermilk
1 teaspoon louisiana hot sauce
2 tablespoons Worcestershire sauce
1/2 cup cornflour
1/2 cup all-purpose flour
1 teaspoon fresh ground pepper
1 teaspoon Old Bay Seasoning
1 teaspoon creole seasoning
1/2 teaspoon cayenne pepper
1 cup peanut oil
1/4 cup mayonnaise
2/3 cup sour cream
2 tablespoons lemon juice
2 large garlic cloves, finely minced
1 teaspoon Old Bay Seasoning
2 teaspoons Worcestershire sauce

Steps:

  • Soak chicken livers in mixture of buttermilk, hot sauce, and worcestershire sauce for at LEAST 2 hours in the fridge.
  • For the sauce you want to mix mayo, sour cream, lemon juice, garlic, old bay seasoning and worcestershire sauce in a bowl until fully incorperated. You want to make it before you fry the livers to give the flavors time to mingle. Place in fridge until just about to serve.
  • In a bowl combined corn flour, all purpose flour, black pepper, cayenne pepper, old bay and creole seasoning.
  • Add your peanut oil to a large sauce pan. Make sure it's large enough to fit the livers, but leave enough room in between so they are not too crowded. Or you can do them in batches.
  • Roll the livers in the dry seasoned mixture and place in the hot pan. Try to keep the heat between Med-high to Med.
  • Cook about 8-10 minutes on each side. It depends on the size of the livers. Turn down the temp if they start getting too brown too fast.
  • If not sure on their being done, you can just brown them on each side and then pop them in a 350F for about 10 minutes.
  • Once done, serve immediately with a generous spoon full of dipping sauce.

Nutrition Facts : Calories 458.9, Fat 36.9, SaturatedFat 8.4, Cholesterol 209.9, Sodium 244, Carbohydrate 19.2, Fiber 0.9, Sugar 4.8, Protein 13.5

SPICY GRILLED LEMON CHICKEN



Spicy Grilled Lemon Chicken image

Provided by Sandra Lee

Time 3h20m

Yield 4 servings

Number Of Ingredients 20

1 1/2 pounds bone-in chicken breast with skin
1 tablespoon canola oil, plus more for grilling
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
2 lemons, zested and juiced, juice reserved for Brown Rice and Mushroom Salad
1 cup chicken broth
Kosher salt
2 cups brown rice
1/2 red onion, chopped
2 stalks celery, chopped
1 carrot, shredded
1/2 (8-ounce) package sliced mushrooms, chopped
Reserved lemon juice from Spicy Grilled Lemon Chicken
1 tablespoon brown mustard
1 tablespoon canola oil
Freshly ground black pepper
1 tablespoon chopped fresh parsley leaves
1 teaspoon chopped fresh thyme leaves

Steps:

  • For the chicken: Remove the skin from the chicken breasts and take the breasts off the bone separating out the tenders. Cut the breasts in half lengthwise. Put the breasts between 2 pieces of plastic wrap and pound them thin with a rolling pin or small skillet.
  • Put the chicken breasts in a resealable plastic bag, pour the oil into the bag, and add the red pepper flakes, salt and pepper, parsley, thyme, and lemon zest. Mix it all together, seal the bag, put it in a bowl, and refrigerate for at least 2 hours or overnight. Refrigerate the tenders separately.
  • Preheat a grill or grill pan over medium heat.
  • Oil the grill to prevent the chicken from sticking. When you are ready to cook, remove the chicken from the refrigerator. Put the chicken breasts and tenders on the grill and cook until cooked through, 3 to 4 minutes per side (reserve the chicken tenders for the online Round 2 Recipe Grilled Chicken and Apple Wraps).
  • For the salad: In a saucepan with a lid, heat 2 cups water, chicken broth, and 1 teaspoon salt over medium-high heat. Stir in the rice and bring to a boil. Reduce the heat to low, cover, and simmer until the rice is tender, 40 to 45 minutes. Fluff the rice with a fork and spread it out onto a sheet pan to cool.
  • In a large bowl, combine the cooled rice, onions, celery, carrots, and mushrooms.
  • In a medium bowl, whisk together the lemon juice, brown mustard, canola oil, salt and pepper, to taste, parsley, and thyme. Whisk until well combined. Pour the dressing over the salad and gently toss everything together. (Reserve 2 cups for the Round 2 Recipe Stuffed Peppers.) Cover and refrigerate if not serving right away.
  • Serve the breasts while hot with the Brown Rice and Mushroom Salad.

SPICY GRILLED CHICKEN WITH LEMON AND PARSLEY



Spicy Grilled Chicken with Lemon and Parsley image

Provided by Chad Colby

Categories     Chicken     Kid-Friendly     Spring     Summer     Grill/Barbecue     Healthy     Bon Appétit     Small Plates

Yield 8 Servings

Number Of Ingredients 9

1/4 cup hot smoked Spanish paprika
1/4 cup kosher salt
1/4 cup coarsely ground black pepper
1 1/2 tablespoons cayenne pepper
2 (3 1/2-4-pound) chickens, preferably organic, backbones removed
1 loaf country-style bread, sliced lengthwise 1" thick
1/4 cup extra-virgin olive oil
4 lemons, halved
1/2 cup parsley leaves with tender stems

Steps:

  • Prepare grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Combine paprika, salt, black pepper, and cayenne in a small bowl.
  • Working one at a time, place chickens on a work surface, skin side up. Using your palms, press firmly on breastbone to flatten breast. Season chickens all over with paprika mixture, patting to adhere.
  • Grill chickens, skin side up, over direct heat, rotating occasionally and moving to cooler side of grill as needed to control flare-ups, until browned, 5-8 minutes. Turn skin side down and grill, rotating occasionally, until browned, 8-10 minutes. Turn chickens skin side up and move to indirect heat. Grill, rotating occasionally, until an instant-read thermometer inserted into the thickest part of thighs registers 165°, 50-60 minutes. Transfer to cutting boards and let rest 5 minutes.
  • Meanwhile, drizzle bread on both sides with 1/4 cup oil total and grill over direct heat until toasted and lightly charred, about 4 minutes; transfer to a platter.
  • Grill lemons, cut side down, over direct heat until lightly charred and juices start to caramelize, about 4 minutes.
  • Place chickens on top of bread and scatter parsley over. Squeeze 2 or 3 lemon halves over; serve with remaining lemons.
  • Do Ahead
  • Chickens can be grilled 2 hours ahead; hold at room temperature. Grill over high to reheat, about 4 minutes, before finishing as directed above.

SPICY LEMON CHICKEN RISOTTO



Spicy Lemon Chicken Risotto image

Risotto is one of the most satisfying meals to make. The key is patience! Add the stock slowly and stir constantly!

Provided by Jac8136

Categories     One Dish Meal

Time 1h

Yield 2 serving(s)

Number Of Ingredients 20

1 onion, finely chopped
1 teaspoon minced garlic
1 tablespoon olive oil
1 1/2 cups arborio rice
1 cup dry white wine
6 cups chicken stock
1 lemon, juice and rind of
100 g fresh spinach leaves
sea salt, to taste
cracked black pepper, to taste
freshly grated parmesan cheese, to taste
extra fresh lemon rind (to garnish)
fresh coriander leaves (to garnish)
1 skinless chicken breast
1 teaspoon ground cumin
1 teaspoon dried coriander
1 teaspoon minced garlic
1 teaspoon minced chili
1 tablespoon fresh coriander leaves, chopped
1 teaspoon olive oil

Steps:

  • Combine the cumin, coriander, chilli, garlic, fresh coriander leaves and oil.
  • Add the chicken and marinate for as long as possible.
  • Grill until chicken is cooked through.
  • Keep warm.
  • If you prefer you can cut the chicken into small pieces before you marinate it.
  • To make the risotto bring the chicken stock to a simmer.
  • Keep hot on a low gas.
  • Saute onion and garlic in olive oil.
  • Add rice and stir until mixture is coated in oil.
  • Add more oil if necessary.
  • Add wine and stir until absorbed.
  • Add half of the lemon juice and stir until absorbed.
  • Add chicken stock, one ladle at a time and stir until all liquid is absorbed.
  • If rice is still too chewy add some diluted stock, one ladle at a time, until rice is tender.
  • Place spinach leaves in a colander and blanch with boiling water.
  • Drain and transfer to a bowl.
  • Stir through remaining lemon juice and finely chopped lemon rind.
  • Stir spinach mix through risotto.
  • Season to taste with sea salt and cracked black pepper.
  • Slice cooked chicken into small strips and stir through risotto.
  • Serve topped with more cracked black pepper, lemon rind, fresh coriander leaves and parmesan cheese.

CHICKEN WITH LEMON AND SPICY SPRING ONIONS



Chicken with Lemon and Spicy Spring Onions image

Roasting two chickens on one baking sheet is an effortless but strategic way to cook for a crowd.

Provided by Alison Roman

Categories     Bon Appétit     Dinner     Chicken     Spring     Green Onion/Scallion     Garlic     Parsley     Onion     Entertaining     Roast     Soy Free     Peanut Free     Tree Nut Free

Yield 6-8 servings

Number Of Ingredients 11

1 lemon
2 (3 1/2-4-lb.) chickens
Kosher salt, freshly ground pepper
2 large red onions, quartered
2 bunches spring onions or 3 bunches scallions, trimmed, divided
4 green garlic bulbs, very finely chopped, or 4 garlic cloves, finely grated
1/2 cup extra-virgin olive oil
1/2 cup (1 stick) unsalted butter
6-8 (1"-thick) slices crusty bread
1/4 cup parsley leaves with tender stems
Crushed red pepper flakes (for serving)

Steps:

  • Preheat oven to 350°F. Very thinly slice 1 lemon; tease out seeds. Place chickens on a rimmed baking sheet; season outsides and insides all over with salt and black pepper. Scatter red onions, three-quarters of spring onions, and half of lemon slices around.
  • Cook green garlic, oil, and butter in a small saucepan over medium heat, swirling occasionally, until butter melts and garlic starts to lightly sizzle; season with salt and black pepper. Pour over chickens, letting some of the mixture drip onto onions and lemon.
  • Roast chickens, tossing onions and lemon and basting chickens with drippings in baking sheet occasionally, until chickens are golden brown all over and an instant-read thermometer inserted into the thickest part of the breast registers 160°F and onions and lemon are softened and starting to brown, 80 minutes-2 hours.
  • Remove baking sheet from oven and transfer chickens to a cutting board, leaving onions and lemon behind. Place bread slices on baking sheet and turn once to coat in chicken fat. Return baking sheet with bread and vegetables to oven and roast until vegetables are starting to sizzle and crisp and bread is toasted, 10-15 minutes.
  • Meanwhile, thinly slice remaining spring onions and toss in a medium bowl with parsley and remaining lemon slices. Season with salt, black pepper, and enough red pepper flakes to achieve your desired level of spiciness.
  • Carve chickens and transfer to a large shallow bowl or platter (or serve right on the cutting board). Pour any remaining juices on baking sheet over chicken and scatter roasted onions and lemon slices around, followed by raw spring onion mixture. Slice each toast into a few pieces and serve alongside.

SPICY GINGER AND LEMON CHICKEN



Spicy Ginger and Lemon Chicken image

This piquant chicken dish was brought to The Times in 1993 by the legendary French chef, Jacques Pépin. It is made with chicken legs that are skinned and then cooked with lemon and orange peels, fresh ginger, chile powder, cumin, cayenne, garlic and apple cider - a sweet and spicy mixture that pairs beautifully with the rich, dark meat of the chicken. It can be made ahead and reheated, so it makes a perfect dinner party entree.

Provided by Jacques Pepin

Categories     dinner, easy, main course

Time 35m

Yield 6 servings

Number Of Ingredients 13

2 tablespoons olive oil
6 chicken legs (about 4 pounds), skin removed
1 teaspoon salt
1 teaspoon chile powder
1 teaspoon cumin
1/2 teaspoon dried thyme leaves
1/4 teaspoon cayenne pepper
1 tablespoon flour
6 peels of lemon, cut off with a vegetable peeler
6 peels of orange, cut off with a vegetable peeler
1/4 cup ginger pieces (washed, but not peeled)
4 cloves garlic, peeled
1 cup sweet apple cider

Steps:

  • Season chicken with salt and pepper. Heat the oil in a large saucepan until hot but not smoking. Add the chicken legs in one layer, and brown them over medium to high heat, turning occasionally, for 15 minutes. Remove chicken from pan and set aside.
  • Add the rest of the ingredients to the pan, bring the mixture to a boil, reduce the heat to low and return the chicken to pan. Cover, and cook gently for 15 minutes or until done. Serve, one leg per person, with some of the cooking juices.

Nutrition Facts : @context http, Calories 612, UnsaturatedFat 26 grams, Carbohydrate 25 grams, Fat 40 grams, Fiber 5 grams, Protein 38 grams, SaturatedFat 10 grams, Sodium 590 milligrams, Sugar 17 grams, TransFat 0 grams

SPICY GARLIC CHICKEN WITH LEMON GLAZE



Spicy Garlic Chicken With Lemon Glaze image

Make and share this Spicy Garlic Chicken With Lemon Glaze recipe from Food.com.

Provided by RedVinoGirl

Categories     Chicken Breast

Time 25m

Yield 2 , 2 serving(s)

Number Of Ingredients 11

2 boneless skinless chicken breasts
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/4 cup panko breadcrumbs
2 teaspoons garlic, minced
1/4 teaspoon dried oregano
2 tablespoons fresh lemon juice
2 tablespoons honey
2 teaspoons Tabasco sauce
1 teaspoon lemon zest, minced
2 teaspoons extra virgin olive oil

Steps:

  • Season chicken with salt and pepper. Stir together panko, garlic and oregano; place in a shallow dish. Dredge both sides of chicken in panko mixture.
  • Combine lemon juice, honey, tabasco, and zest for glaze in a small bowl, set aside.
  • Heat oil in a nonstick skillet over medium heat. Add chicken; saute' until browned on both sides and cooked through, about 12 minutes. Remove chicken from the skillet.
  • Add lemon-honey glaze to the skillet; reduce until syrupy, less than a minute. Return chicken to the skillet, flipping the pieces once to coat them with glaze.
  • Serve.

COLD SPICY LEMON AND ORANGE CHICKEN



Cold Spicy Lemon and Orange Chicken image

This looks so attractive when it is ready to serve that there's no need for any garnish. From simply seasonal by Claire Macdonald, don't be put off by long ingredient list it is really easy.

Provided by lindseylcw

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

5 fluid ounces natural yoghurt
1 1/2 tablespoons orange juice
1 1/2 tablespoons lemon juice
1 tablespoon fresh ginger, peeled and chopped
1 teaspoon dried chili pepper flakes
1 teaspoon coriander seed, powdered
1/2 teaspoon ground turmeric
1 pinch sea salt
7 ounces full fat creme fraiche or 7 ounces sour cream
2 tablespoons olive oil
1 bay leaf
2 teaspoons peppercorns, mixed colours crushed
3 cardamom pods, crushed
1 1/2 lbs chicken breasts, cut into 1 inch cubes
1 tablespoon coriander, leaf chopped
12 cherry tomatoes, halved

Steps:

  • in a mixing bowl stir together yoghurt, orange and lemon juice, ginger, chillies, coriander,turneric, salt and creme fraiche.
  • in a saute pan heat the oil with the bay leaf, peppercorns and cardamon and cook for a couple of minutes.
  • pour in the yoghurt and creme fraiche mix and cook for a further minute.
  • Add cut up chicken and cook , stirring from time to time for 5 - 8 minutes until cooked.
  • stir in coriander leaf and tomatoes and cook for further 3 minutes until tomatoes have heated thru.
  • leave to cool.
  • serve with rice or crusty bread.

Tips:

  • Prep Ahead: Marinate the chicken overnight or for at least 30 minutes before cooking to infuse it with flavors.
  • Tender Chicken: Use boneless, skinless chicken breasts or thighs for a tender and juicy result.
  • Crispy Coating: To achieve a crispy coating, double-coat the chicken in the flour mixture and make sure the oil is hot enough before frying.
  • Spicy Level: Adjust the amount of cayenne pepper or chili powder according to your preferred spice level.
  • Lemon Zest: Use freshly grated lemon zest for a bright and citrusy flavor.
  • Garnish: Garnish the dish with fresh parsley or cilantro for an extra pop of color and flavor.

Conclusion:

This Spicy Lemon Chicken recipe offers a tantalizing blend of flavors and textures. The juicy chicken coated in a crispy, flavorful crust, combined with the tangy lemon sauce, creates a delightful dish that is sure to impress. Whether served as an appetizer, main course, or party dish, this recipe is a guaranteed crowd-pleaser. Its perfect balance of spicy, tangy, and savory flavors makes it an ideal choice for those who enjoy a flavorful and satisfying meal.

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