Lemon Chili Chicken

Lemon Chili Chicken - This lemon chili chicken recipe is tangy, colorful, and flavorful. It can be made on the stovetop (my preferred method) or you can throw in the InstantPot or crockpot. Fresno red chili’s are generally not spicy. Leave it out if you can’t find it or substitute jalapeno if you like it spicy. Print

Lemon Chili Chicken

This lemon chili chicken recipe is tangy, colorful, and flavorful.  It can be made on the stovetop (my preferred method) or you can throw in the InstantPot or crockpot.  Fresno red chili’s are generally not spicy.  Leave it out if you can’t find it or substitute jalapeno if you like it spicy.  Serve this over roasted potatoes, rice, or cauliflower rice.

Top it with Aleppo crushed red pepper (the crushed red pepper from pizza hut also works just fine :).  Aleppo is oilier, more flavorful, and sweeter than regular crushed red pepper.  Aleppo pepper is named after the city of Aleppo in Northern Syria, that is currently under constant war, sigh….

  • Author: beckie
  • Prep Time: 20 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 5
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: International

Ingredients

  • 1 Tbsp butter or oil
  • 2lb (10 total) boneless, skinless chicken thighs
  • 1 cup red pepper, diced
  • 1 fresno red chili, diced
  • 1 Tbsp garlic, minced
  • 1 Tbsp ginger, zested
  • 2 tsp ground coriander
  • 1 1/2 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp salt
  • 2/3 cup fresh lemon juice (~ 4 lemons)
  • 3/4 cup white wine
  • 16 oz frozen peas
  • 1 tsp aleppo red peppersas garnish

Instructions

  • Lightly salt and pepper both sides of the chicken.
  • Heat a large pan to medium high heat and add the butter.  When melted and sizzlin’, add the chicken.  Pan fry until crisp on the “pretty” side only (~5-6 minutes).  Remove from pan and set on a plate.
  • Add the red peppers and cook ~ 4-5 minutes uncovered.  Add garlic and cook ~ 1 minute or until fragrant.  Add ginger and cook ~ 1 minute or until fragrant.  Stir in coriander, cumin, turmeric, and salt.  Add lemon juice, wine, and chicken & any juices to the pan.
  • Bring to a boil.  Cook ~ 13 minutes uncovered, stirring occasionally.  Flip the chicken, cover and cook an additional ~ 13 minutes or until chicken temp reaches 165F and juices run clear.  Add peas to pan, cover & cook ~ 3-5 minutes or until peas are hot and still vibrant in color.
  • Add salt to taste and garnish with Aleppo Red Peppers.  Happy Eating!  Beckie

TIP: Want to use your crockpot or Instant Pot instead?  No problem.  Throw all the ingredients in a crockpot on low for 4-6 hours or follow your Instant Pot instructions for chicken thighs.  Sear the chicken first or just throw it all if you don’t have time for the sear.

Notes

Things In My Kitchen:

  • Aleppo red pepper as a garnish for the recipe.  Look for it at your local spice store first.  You can also buy it on Amazon if you can’t find it.
  • Zester for grating the ginger real fine.

For more kitchen items I love/use: please visit my shop page.

This post contains Amazon affiliate links.  Thank you for supporting my blog & love of cooking.

Keywords: Chicken, Slow Cooked, Crockpot, Braised, Instant Pot, Gluten Free, Dairy Free

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Ingredients
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Lemon Chili Chicken

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