Best 18 Baked Spicy Chicken Recipes

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.

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 HONEY-PEANUT BAKED CHICKEN THIGHS

Steps:

• Season chicken thighs on both sides with salt and pepper.
• Mix peanut butter powder and water together in a large bowl until fully incorporated. Stir in hot honey, soy sauce, and garlic powder; mix until well combined. Add chicken thighs and turn in marinade, making sure both sides are well coated. Cover bowl and refrigerate 8 hours to overnight.
• Preheat the oven to 375 degrees F (190 degrees C).
• Transfer chicken thighs to an oven-proof dish.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 35 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

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 BUTTERMILK BAKED CHICKEN

Steps:

• Whisk buttermilk, Buffalo sauce, mustard, garlic, salt, and pepper together in a shallow bowl. Add chicken. Cover and marinate in the refrigerator for 12 to 24 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Pour chicken and marinade into the prepared baking dish.
• Bake in the preheated oven until juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BAKED SPICY CHICKEN TENDERS WITH HONEY-MUSTARD SAUCE

Steps:

• Place an oven rack in the center of the oven. Preheat to 425F degrees.
• Spray a heavy baking sheet liberally with vegetable oil cooking spray.
• In a small bowl place cornstarch.
• In a 2nd small bowl whisk together egg, salt and hot sauce.
• In a 3rd bowl, mix together cornmeal, panko crumbs, chili powder and cayenne powder.
• Dredge the chicken strips in the cornstarch, then into the egg mixture, allowing egg to drip off.
• Dredge chicken in the cornmeal/bread crumb mixture, coating well.
• Arrange in a single layer on prepared baking sheet.
• Drizzle with a little olive oil.
• Bake 15 minutes till crispy.
• Blend honey and mustard together till smooth and serve with chicken tenders.

SPICY BAKED CHICKEN TENDERS WITH A GARLIC BASIL AIOLI

Steps:

• Aioli -- Mix the mayonnaise, red wine vinegar, garlic, basil, salt and pepper. Check for seasoning and cover and refrigerate.
• Chicken -- I like to cut the chicken into finger size pieces. I don't like them too thin as they will dry out, but because they are baked I like to cut them around 1/2" thick (I like to think they are about the size and thickness of my thumb).
• Chicken Flour Base -- In a large baggie add the flour, salt and pepper. Dredge each chicken piece in the flour mixture and then toss well to coat. Make sure to shake off the excess flour. Just set to the side until they are all coated.
• Panko and Egg -- I like to grind up the panko a bit to make the crumbs a bit finer. I just used my mini food processor to grind them up. Then to the panko, I added all the seasonings (except the salt and pepper) which we already used in the flour mix. Then add the panko to a small pan. In another pan, add the eggs and beat well.
• Dredge -- Now dip each piece of chicken, already dredged in flour into the egg and then the panko seasoning. Set on a baking sheet lined with parchment paper or you can use foil.
• Bake -- Spray the chicken with olive oil (both sides). Now I have an atomizer which I fill with olive oil. But you can buy a olive oil spray like "Pam." right at the store. But I use my atomizer all the time and well worth the 10.00 investment. Those recipes that cause for a drizzle of olive oil -- using an atomizer will save you tons of money. Well, time to bake. I bake at 400 for about 12-15 minutes depending on the thickness of the chicken. They should be golden brown.
• Serve -- Just serve the chicken strips with the Basil Aioli.

SPICY BAKED SESAME CHICKEN WINGS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place a baking rack on top of a baking sheet, and lay chicken wings on top. Spray with cooking spray and season with salt and pepper.
• Bake in the preheated oven for 15 minutes. Flip wings and bake for another 15 minutes.
• While the wings are baking, combine soy sauce, brown sugar, vinegar, cornstarch, chipotle peppers, bourbon, ginger, chile-garlic sauce, hot sauce, sesame oil, and liquid smoke in a small pot over medium-high heat. Bring to a boil, stirring occasionally. Lower heat slightly and simmer for 1 minute. Turn off the heat and keep sauce warm.
• Remove wings from the oven and turn on the broiler; if you can adjust the broiling temperature, select 480 degrees F (245 degrees C).
• Brush sauce on wings, and broil for 5 minutes. Flip wings, brush sauce on the other side, and broil for 5 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Garnish wings with sesame seeds and serve.

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.

SPICY BAKED PICNIC CHICKEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a broiler pan with cooking spray.
• Whisk buttermilk, 1 teaspoon taco seasoning, and cayenne pepper together in a bowl.
• Mix remaining taco seasoning, bread crumbs, Parmesan cheese, flour, onion powder, salt, and black pepper together in a separate bowl.
• Dip chicken in buttermilk mixture; coat with bread crumbs mixture. Place coated chicken in broiler pan.
• Bake in the preheated oven until chicken is longer pink in the center and coating is crispy, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

SWEET AND SPICY BAKED ORANGE CHICKEN TENDERS RECIPE - (4.5/5)

Steps:

• 1.Whisk the Orange Marinade/Glaze ingredients together in a medium bowl. Add 1/3 cup to a large freezer bag with 1 tablespoon olive oil. Add the chicken and marinate 60 minutes up to overnight in the refrigerator. Refrigerate reserved Glaze separately. 2.Melt 1/2 tablespoon butter in a large skillet over medium-high heat. Stir in panko and continue to cook and stir until browned. Remove from heat.** 3.Preheat oven to 425 degrees F. Line a baking sheet with foil then top with a wire baking rack. Spray rack with nonstick cooking spray. Set aside. 4.Line up your breading station: Add flour to a large freezer bag. Whisk milk and eggs together in a bowl or shallow dish. Mix panko, ground cornflakes, 1/2 teaspoon salt, 1/8 teaspoon pepper and 1/2 teaspoon garlic powder in a large bowl. 5.Remove chicken from marinade and pat dry with paper towels. Add chicken to flour and toss until evenly coated. Working with one chicken tender at a time, remove from flour, shake off any excess then coat in milk/egg mixture and drain off any excess. Roll chicken in panko/cornflakes, pressing to adhere. Shake off any excess and place on wire rack. Repeat until all chicken tenders are breaded. 6.Bake for 20 minutes at 425 F degrees or until chicken is cooked through. Broil until golden. Let cool for 10 minutes while you prepare your Glaze. 7.Add reserved Glaze to a medium saucepan and bring to a boil while stirring. Reduce to a simmer until slightly thickened, stirring occasionally. Remove from heat. Using tongs, dip chicken in Glaze to coat then return to baking rack or individual plates. Garnish with orange and green onions if desired. Notes Total cooking time does not include marinating as that will vary upon individual. *I use my food processor and pulse until the size of panko crumbs. You can place cornflakes in a freezer bag and crush with a rolling pin. You can substitute cornflakes with additional panko for a total of 1 1/4 cups panko and brown panko with 1 tablespoon butter. **You can do this while your chicken marinates and store in an airtight container until ready to use. ***The less time you wait between coating the chicken in the glaze and eating, the crispier it will be. That being said, the chicken has a wonderful texture but is not overly crispy.

SPICY SICILIAN BAKED CHICKEN

Steps:

• Preheat oven to 350°F.
• Place the chicken, sausage and potatoes in a 9x13 baking pan.
• Scatter as many hot cherry peppers as you feel comfortable with (I love heat, so I put a lot!) in the pan.
• To really get the flavor, drizzle a bit of the pepper/vinegar "juice" from the jar over the chicken, etc.
• Drizzle the whole thing with olive oil, then season everything with salt, pepper and a bit of oregano.
• Bake until chicken is cooked through - depending on size/type of chicken pieces, about 70-80 minutes.
• Eat ravenously.

OLD EL PASO BAKED SPICY CHICKEN TACOS

Steps:

• Preheat oven to 400°F Spray a 9x13 baking dish with nonstick spray and set aside.
• Heat olive oil over medium heat in a medium skillet.
• Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.
• Stir in the chicken, taco seasoning, tomatoes, and green chiles. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes.
• Place the taco shells in the baking dish, standing up. I was able to fit 10 taco shells in the dish by adding 2 on each side.
• Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell.
• Sprinkle each shell generously with shredded cheese, the more the better!
• Bake for 12-14 minutes or until cheese is fully melted and the edges of the shells are browned.
• Remove from the oven and top with your favorite items such as jalapenos, sour cream, cilantro, and salsa.
• Enjoy!
• Tips: Be sure to drain the tomatoes completely, this will help the taco shells to not get soggy while baking!
• If you prefer your tacos not spicy, just omit the green chilis and use regular Old El Paso Taco Seasoning.

EASY OVEN BAKED SPICY CHICKEN TACOS RECIPE - (3.9/5)

Steps:

• Preheat oven to 400°F Spray a 9x13 baking dish with nonstick spray and set aside. Heat olive oil over medium heat in a medium skillet. Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant. Stir in the chicken, taco seasoning, tomatoes, and green chiles. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes. Place the taco shells in the baking dish, standing up. I was able to fit 10 taco shells in the dish by adding 2 on each side. Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell. Sprinkle each shell generously with shredded cheese, the more the better! Bake for 12-14 minutes or until cheese is fully melted and the edges of the shells are browned. Remove from the oven and top with your favorite items such as jalapenos, sour cream, cilantro, and salsa. Enjoy! Tips: Be sure to drain the tomatoes completely, this will help the taco shells to not get soggy while baking! If you prefer your tacos not spicy, just omit the green chilis and use regular Old El Paso Taco Seasoning. Just as delicious!

BAKED SPICY CHICKEN

Steps:

• Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. In shallow bowl, mix crushed chips, oregano, paprika, thyme, seasoned salt, garlic powder and red pepper. In another shallow bowl, beat egg and milk.
• Coat chicken pieces lightly with egg mixture, then coat lightly with crumb mixture. Place in pan, skin sides up. Sprinkle with any remaining crumb mixture. Drizzle with melted butter.
• Bake uncovered 50 to 60 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs).

SPICY BBQ ~ BAKED CHICKEN

Steps:

• 1. Preheat oven to 350 degree F. Line a baking sheet with foil and spray with non stick cooking spray. Remove any excess fat from chicken, rinse and pat dry. Salt & pepper both sides, place on sheet. Bake for about 20 minutes or until just about done.
• 2. While chicken bakes, make sauce. Place all ingredients in a medium saucepan, and over medium heat, bring to a boil. Lower heat and simmer until about the consistency of pancake syrup. It will darken as it thickens.
• 3. Once chicken is just about done, pour or spoon half the sauce over the chicken. Bake another 10 minutes or until the sauce is set on the chicken. I baste a few times before removing from oven. Keep remaining sauce warmed, to drizzle over chicken as serving.
• 4. Plate the chicken and drizzle with the warmed sauce, if desired. Enjoy! We think it's finger licking good!

SPICY BAKED CHICKEN WRAPS

Steps:

• Preheat oven to 350F (180C).
• Spread 1/2 cup of salsa in the bottom of a 9X13 inch baking dish.
• whisk together undiluted soup, sour cream and hot sauce.
• stir in green onions, chicken and 1/2 cup of cheese.
• divide the mixture evenly amongst the tortillas and roll up burrito style.
• place all the wraps in the baking dish, seam side down.
• spread the remaining salsa over the wraps and sprinkle with the remaining cheese.
• bake for 30-35 minutes, uncovered, until cheese is golden.
• enjoy :).

SRI LANKAN SPICY BAKED CHICKEN

Steps:

• Make deep cuts in the chicken pieces.
• Mix all the ingredients together, (except the chicken), in a large bowl.
• Apply the mixture nicely onto the chicken.
• Keep aside for 4 hours.
• Bake the chicken till it is cooked.
• Serve hot.