Spicy Garlic Lemon Chicken Thighs

Ingredients

2½ pounds boneless, skinless chicken thighs
3 tablespoons Garlic & Roasted Chili Olive Oil
¼ cup Lemon White Balsamic Vinegar
1 teaspoon kosher salt
¾ teaspoon freshly cracked black pepper
1 teaspoon smoked paprika
½ teaspoon garlic powder (optional, for extra garlic depth)
Optional garnish: chopped fresh parsley or green onions

Instructions

• Pat the chicken thighs dry and season evenly with salt, pepper, smoked paprika, and garlic powder if using.
• Heat 2 tablespoons Garlic & Roasted Chili Olive Oil in a large skillet over medium-high heat.
• Add chicken in a single layer and sear for 5–6 minutes per side until deeply browned and cooked through. Remove and set aside.
• Reduce heat to medium and add remaining Garlic & Roasted Chili Olive Oil to the pan.
• Deglaze with Lemon White Balsamic Vinegar, scraping up browned bits and simmering for 1–2 minutes until slightly reduced.
• Return chicken to the pan and toss to coat in the spicy lemon glaze.
• Spoon sauce over the chicken and finish with fresh herbs if desired.

Chef’s Tip

Let the Lemon White Balsamic reduce just slightly — this keeps the sauce bright and glossy while balancing the chili heat without dulling the citrus.

Flavor Variations

Swap Lemon White Balsamic with Pineapple White Balsamic for a sweet-heat glaze that’s perfect for grilled chicken or skewers. Use Mango White Balsamic for a tropical twist that works beautifully with rice bowls and pork.

Pairings

Serve with cilantro lime rice, roasted broccoli, grilled zucchini, or a crisp cabbage slaw dressed lightly with olive oil and citrus.

Recipe Notes

Garlic & Roasted Chili Olive Oil provides bold heat and savory structure, while white balsamics keep the dish bright and balanced. This recipe is designed for easy swaps — Lemon for fresh citrus, Pineapple for sweet-heat, or Mango for tropical spice.