Sizzling Spicy Butter Chicken (Whole30)
Sizzling Spicy Butter Chicken
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stove
- Diet: Gluten Free
1½ pounds boneless, skinless chicken thighs
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
¼ cup plus 2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon chopped garlic
2 teaspoons paprika
1 teaspoon red pepper flakes
¼ cup plus 1 tablespoon clarified butter
3 tablespoons Whole30 compatible hot sauce
Spread the chicken out in a shallow container. Season with 1 teaspoon of the salt and ½ teaspoon of the black pepper. Set aside.
In a small bowl, combine the remaining 1 teaspoon salt, remaining ½ teaspoon black pepper, ¼ cup of the olive oil, the lemon juice, garlic, paprika, and red pepper flakes and stir until combined well. Pour the mixture over the chicken, tossing to thoroughly coat. Cover and refrigerate for at least 2 hours or up to overnight.
When ready to cook, remove the chicken from the refrigerator and let it come to room temperature.
Heat a large, dry, cast-iron skillet over high heat. Once hot, reduce the heat to medium and heat the remaining 2 tablespoons olive oil. Add the chicken thighs to the skillet and cook until browned and crispy, about 4 minutes, then flip and cook for 5 to 7 minutes more, depending on the thickness. Set the pan aside.
In a small pan over low heat, melt the clarified butter. Transfer the butter to a blender, add the hot sauce, and blend until emulsified. Spoon the sauce over the chicken in the pan, coating the chicken thoroughly. Serve immediately.
Keywords: whole30 recipes, whole30 chicken
Easy and delicious!!
Thank you so much! So glad you enjoyed it!
Easy and taste. My family enjoyed it as well.
I love it also… Thank you
Super easy and delicious!
I would be delighted if you would rate the recipe
Terry oh my goodness I just made this and have locked every utensil that came in contact with this chicken!! It’s SO GOOD. THANK YOU for this. When my chicken was done I had a lot of oil left so I removed some before adding the Buffalo sauce. Do you think this recipe could be done in an air fryer? Thanks!!
I’m so glad you liked it… I’m kind of an old school gal so I don’t have an air fryer
Do you use sweet or smoked paprika? Recently got your cookbook and I’ve been wanting to try this- looks so good! (everything in your book looks good- hard to decide what to make first!)
i use smoked for this or hot
I made this marinade and left if overnight on bone in skin on thighs and it was amazing. Leftovers today were even better. I’m loving this marinade. So easy to make and so flavorful.
It’s spectacular… Thanks again laura
I made this marinade and left if overnight on bone in skin on thighs and it was amazing. Leftovers today were even better. I’m loving this marinade. So easy to make and so flavorful. I paired it with cauli and potatoes and it was warm and yummy.
Used turkey instead of chicken as what had on hand. Flavour was warm and spicy, really enjoyed the taste. Did expect a bit more sauce with the dish. Possibly my pan was still too hot when poured emulsified butter and hot sauce over the meat. Will definitely try again.
What form of turkey did you have?
sounds good and feel free to double the sauce