Ahead of Time Chicken Grill Marinade Mexican Spice Vegetables

Spicy Grilled Chicken Thighs

Spicy Grilled Chicken Thighs
Written by Susan H

Spicy Grilled Chicken Thighs is a firm favourite nowadays. The marinade is a pleasure to eat and takes chicken thighs to a new level. Served as a main dish with rice and a few scallions or in a sandwich for that extra kick. I use thighs are they are more forgiving than breasts and absorb more of the superb marinade. In this recipe I have used smoked paprika and tomato passata but you can substitute chipotle pepper in adobe sauce for a bigger kick.

Spicy Grilled Chicken Thighs

Spicy Grilled Chicken Thighs

Do the work the night before and cook in 15 minutes. Easy peasy.
4.67 from 169 votes
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Course: Main Dish, Marinade
Cuisine: Mexican
Keyword: Chicken, Grill, Marinade, Spice, Vegetables
Prep Time: 10 minutes
Cook Time: 15 minutes
Marinade the Thighs: 2 hours
Total Time: 2 hours 25 minutes
Servings: 4 People
Calories: 681kcal



  • Place all ingredients (except chicken and scallion) together into a food processor and pulse until lovely and smooth.
  • Add the chicken thighs to a large dish and pour over the marinade. (or use a large zip lock bag).
  • Massage the marinade into the chicken making sure every part is covered.
  • Cover the dish with cling film and place in the fridge for at least 2 hours. I usually prepare this the night in advance.
  • Place a griddle pan over a medium high heat and add the chicken in portions.
  • The chicken should take about 5 minutes on each side making sure it is fully cooked before serving.
  • Serve with chopped scallions for contrast colour and crunch.


Sodium: 844mg | Calcium: 59mg | Vitamin C: 19mg | Vitamin A: 1353IU | Sugar: 5g | Fiber: 3g | Potassium: 2140mg | Cholesterol: 289mg | Calories: 681kcal | Trans Fat: 1g | Monounsaturated Fat: 13g | Polyunsaturated Fat: 3g | Saturated Fat: 4g | Fat: 26g | Protein: 98g | Carbohydrates: 11g | Iron: 4mg