Crispy Chicken with Charred Peppers and Chili Oil
Ingredients
- 4chicken thighs (bone-in, skin-on)
- 3bell peppers (red, yellow, or orange)
- 4 clovesgarlic
- 4 tablespoonolive oil
- ¾ teaspoonred pepper flakes
- 1 teaspoonpaprika (smoked)
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 1lime
- ¼ cupfresh cilantro (packed)
Prep
- 01
Slice 3 bell peppers into 1-inch-wide strips, removing seeds and stems.
- 02
Mince 4 cloves garlic.
- 03
Chop 1/4 cup fresh cilantro.
Method
- 01
Pat chicken thighs dry with paper towels. Season both sides generously with 3/4 teaspoon salt, 1/4 teaspoon black pepper, and the smoked paprika.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, lay chicken skin-side down and cook for 6–7 minutes until the skin is deep golden brown. Flip and cook another 4–5 minutes until cooked through (165°F internal temperature). Transfer to a plate.
- 03
In the same skillet, add the remaining 2 tablespoons olive oil. Add sliced bell peppers and the remaining 1/4 teaspoon salt. Let them sit undisturbed for 2–3 minutes to char, then stir and cook another 4–5 minutes until blistered and tender.
- 04
Reduce heat to low. Add minced garlic and red pepper flakes to the peppers, stirring constantly for 30 seconds until fragrant.
- 05
Return chicken to the skillet, nestling it among the peppers. Squeeze lime juice over everything and toss gently to coat. Top with chopped cilantro and serve immediately.
Spice Tips
For deeper heat, increase red pepper flakes to 1 full teaspoon or add a pinch of cayenne. For milder spice, use 1/2 teaspoon red pepper flakes. A splash of hot sauce (like Calabrian or habanero) stirred in at the end brings fresh-pepper intensity without drying the dish out.
Bone-in, skin-on thighs stay juicy and crisp much better than breasts. If you prefer breast meat, cook 2–3 minutes less per side and cover the pan to retain moisture. Leftovers reheat well in a 350°F oven for 8–10 minutes.