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.
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 (prettier side down).
Pan fry until browned on the "pretty" side only (~3-4 minutes). Remove from pan and set on a plate.
Lower heat and add the red peppers and cook ~ 4-5 minutes uncovered or until soft (not browned).
Add garlic and ginger and cook ~ 1-2 minutes or until fragrant. Add a little olive oil if the pan is too dry.
Stir in coriander, cumin, turmeric, and salt. Add olive oil if needed to integrate the spices. Stir ~ 1 minute or until fragrant.
Add wine, lemon juice, and chicken with any juices to the pan.
Bring to a boil. Cook ~ 12 minutes uncovered, stirring occasionally.
Flip the chicken, cover, and cook an additional ~ 12 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 flakes. Happy Eating! Beckie
Notes
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.
A 12" skillet or pan fits 2 lbs of boneless, skinless chicken thighs.
Don't have Aleppo red peppers? Cool, use crushed red chili flakes or Gochugaru (Korean chili pepper flakes)