Spicy Lemon Pepper Chicken Thighs

Name: Spicy Lemon Pepper Chicken Thighs
Cook time: 27 min
Total time: 27 min
Yield: 4 servings
Ingredients: 2 lbs Chicken Thigh, Boneless and skinless; 3 tbsp Neutral Oil; 1 tbsp Onion Powder; 1 tbsp Garlic Powder; 1 tbsp Smoked Paprika; 1 tbsp Lemon Pepper Seasoning; 1 tsp Cayenne Pepper

These Spicy Lemon Pepper Chicken Thighs are quick to prepare and packed with bright citrusy heat from lemon pepper and cayenne, rounded by smoky paprika and savory garlic and onion powders. Marinated for extra depth and seared to a golden crust, the boneless, skinless thighs stay juicy and tender—perfect for weeknight dinners or meal prep. Serve sliced over rice, salads, or alongside roasted veggies for a flavorful, easy meal.

These Spicy Lemon Pepper Chicken Thighs are quick to prepare and packed with bright citrusy heat from lemon pepper and cayenne, ro... Show more

By Matt Santos · Original recipe

Health Grade

B · Healthy

Time

25 min

Price

0,60 €

Calories

627 kcal

gluten free

high protein

low carb

keto

Method

Prep the chicken

Unfold the boneless, skinless chicken thighs on a cutting board and trim away any large bits of excess fat if needed. Pat them very dry with paper towels so the seasoning sticks well and the chicken browns instead of steaming in the pan.

Mix the seasoning

In a medium bowl, stir together Neutral oil, Onion Powder, Garlic Powder, Smoked Paprika, Lemon Pepper Seasoning, and Cayenne Pepper until you have a loose, even paste with no dry pockets of spice.

Coat the chicken

Add the chicken thighs to the bowl and turn them well so every piece is thoroughly coated on both sides. Rub a little of the seasoning mixture into the surface of each thigh, especially any thicker spots, so the flavor is evenly distributed.

Heat the pan

Set a large heavy skillet over medium-high heat and give it a minute or two to get properly hot. The pan is ready when the oil looks glossy and fluid and a piece of chicken sizzles the moment it touches the surface.

Pan-fry the thighs

Lay the chicken thighs in the hot skillet in a single layer, smoother side down first, leaving a little space between them. Cook without moving them for 5 to 6 minutes, until the underside is deep golden brown with some darker toasted edges. Flip and cook the second side for 5 to 6 minutes more, until the chicken is cooked through and the thickest part reaches 165° F. If your skillet feels crowded, cook in batches so the pieces sear instead of releasing too much liquid.

Rest the chicken

Transfer the cooked chicken to a plate and let it rest for 5 minutes before slicing or serving. That short pause helps the juices settle back into the meat so the thighs stay tender and juicy.

Serve hot

Serve the spicy lemon pepper chicken thighs whole, or slice them into strips if you want an easy family-style presentation. Spoon over any flavorful juices from the plate and get them to the table while they’re still hot and crisp around the edges.