Spicy Grilled Chicken Recipe

Four cooked chicken thighs resting in a cast iron grill pan, with grill ridges and rendered marinade visible.

This spicy grilled chicken is made with an easy overnight marinade using simple pantry ingredients that are easy to adjust to taste. The result is juicy, well-seasoned chicken that’s straightforward to prepare and dependable for weeknight dinners, casual meals, or make-ahead cooking when you want bold flavor without complicated steps.

Course Main Dishes

Cuisine American

Prep Time 1

Cook Time 30

Total Time 1 30

Servings servings

Calories 954kcal

Author Diane Gail

Ingredients

6 chicken thighs
2/3 cup mayonnaise
1/4 cup brown sugar
4 large garlic cloves pressed
1 1/2 teaspoons cayenne pepper
1 teaspoon smoked paprika
1 teaspoon salt

Instructions

Combine all marinade ingredients except the chicken in a small bowl, and whisk until smooth and fully blended so the seasoning is evenly distributed.
Place the chicken in a container, pour the marinade over the top, and roll or turn the pieces until fully coated on all sides.
Cover the container and refrigerate overnight to allow the marinade to fully season the chicken and build consistent flavor throughout.
Heat a grill pan over medium heat and add the chicken along with the marinade. Cook, turning halfway through, until the chicken is cooked through and reaches an internal temperature of 165°F.
Remove the chicken from the pan and let it rest for about 5 minutes before serving to allow the juices to redistribute.

Notes

Adjust heat: Increase or decrease the cayenne pepper to suit your preference, keeping in mind the spice will intensify during the overnight marinade.
Marinate fully: Refrigerate the chicken overnight for best flavor, allowing the marinade time to season the meat evenly rather than just coating the surface.
Cook with marinade: Add the chicken to the pan along with the marinade so it continues to baste the chicken as it cooks, contributing to a well-seasoned finish.
Use steady heat: Cook over medium heat to ensure the chicken cooks through evenly without forcing the exterior to finish too quickly.
Rest before serving: Let the chicken rest for about 5 minutes after cooking so the juices redistribute and the meat stays tender when served.

Nutrition