15 Easy Spicy Recipes for Heat Lovers

15 Easy Spicy Recipes for Heat Lovers

By Sara Taylor

15 Easy Spicy Recipes for Heat Lovers

By Sara Taylor
•
Updated
•
Recipes

Like a good meal that brings a bit of forehead sweat, and you have to have a drink nearby to cool off, then welcome to your new home. I have gathered 15 simple recipes that use real heat and don't require extensive lists of groceries to create. Keep the milk nearby and let's start the fire.

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1) Sichuan Dan Dan Noodles

a bowl of glossy chili-oil dan dan noodles in a wide horizontal shot, topped with crispy browned pork and green scallions, chopsticks resting across the rim, a small dish of chili oil beside it on a dark table, warm natural light, shallow depth of field, landscape orientation

These tasty noodles are quick thrill for any weeknight.

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Five simple dinners. One grocery list.

No recipe hunting, no messy shopping notes, no complicated chef projects. Just family dinners that fit real weeks.

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a bowl of glossy chili-oil dan dan noodles in a wide horizontal shot, topped with crispy browned pork and green scallions, chopsticks resting across the rim, a small dish of chili oil beside it on a dark table, warm natural light, shallow depth of field, landscape orientation

Sichuan Dan Dan Noodles

Crispy spiced pork on springy noodles and chili-sesame sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 12 oz wheat noodles
  • 1 lb ground pork
  • 3 tbsp chili oil
  • 2 tbsp soy sauce
  • 2 tbsp tahini
  • 1 tsp Sichuan peppercorns ground
  • 3 scallions sliced
  • 2 cloves garlic minced

Method
 

  1. Cook the noodles according to the package, then drain and set aside.
  2. Brown the ground pork in a hot skillet until crisp at the edges.
  3. Whisk chili oil, soy sauce, tahini, ground peppercorns, and garlic into a sauce.
  4. Toss the noodles in the sauce until glossy and coated.
  5. Top with the crispy pork and a shower of scallions before serving.

Notes

Adjust the Sichuan peppercorns up if you love that tingly numbing buzz.

2) Spicy Thai Basil Chicken

spicy Thai basil chicken over jasmine rice in a wide horizontal shot, flecked with red chilies and bright green basil, a fried egg on the side, a lime wedge and chopsticks nearby on a rustic table, natural light, shallow depth of field, landscape orientation

This comes together quicker than what takeout delivery would get to you.

spicy Thai basil chicken over jasmine rice in a wide horizontal shot, flecked with red chilies and bright green basil, a fried egg on the side, a lime wedge and chopsticks nearby on a rustic table, natural light, shallow depth of field, landscape orientation

Spicy Thai Basil Chicken

Stir-fried chicken with basil, chili, and a sweet and salty sauce.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb ground chicken
  • 4 Thai chilies minced
  • 4 cloves garlic minced
  • 2 tbsp fish sauce
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • 1 cup Thai basil leaves
  • 2 tbsp vegetable oil

Method
 

  1. Heat the oil in a wok over high heat until shimmering.
  2. Stir-fry the garlic and chilies for 30 seconds until fragrant.
  3. Add the ground chicken and cook until no longer pink, breaking it up.
  4. Stir in fish sauce, oyster sauce, and sugar and toss to coat.
  5. Fold in the basil leaves until just wilted and serve over rice.

Notes

Serve with a crispy fried egg on top for the full street-food experience.

3) Fiery Harissa Chicken Wings

a wide platter of sticky red harissa chicken wings in a horizontal shot, glistening with glaze and dusted with herbs, a small bowl of yogurt dip and celery sticks alongside on a slate board, warm natural light, shallow depth of field, landscape orientation

Sticky and smoky with napkin slinging snacks built right in.

a wide platter of sticky red harissa chicken wings in a horizontal shot, glistening with glaze and dusted with herbs, a small bowl of yogurt dip and celery sticks alongside on a slate board, warm natural light, shallow depth of field, landscape orientation

Fiery Harissa Chicken Wings

Wings baked in the oven and covered with spicy North African harissa.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 lbs chicken wings
  • 3 tbsp harissa paste
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 tsp smoked paprika
  • 2 cloves garlic minced
  • 1 tsp salt

Method
 

  1. Heat oven to 425F and line a baking sheet with foil.
  2. Toss the wings with olive oil, paprika, garlic, and salt, then spread out in a single layer.
  3. Bake 30 minutes, flipping halfway, until crisp and golden.
  4. Whisk harissa and honey together, then toss the hot wings in the glaze.
  5. Return to the oven 10 more minutes until sticky and caramelized.

Notes

Harissa heat varies by brand, so start with less and add more to taste.

4) Jalapeño Popper Stuffed Burger

a juicy stuffed burger cut in half to reveal a molten cheesy jalapeño center, in a wide horizontal shot on a toasted bun, crispy fries piled beside it on a wooden board, casual diner setting, warm natural light, shallow depth of field, landscape orientation

All the gooey popper magic is tucked into a juicy patty.

a juicy stuffed burger cut in half to reveal a molten cheesy jalapeño center, in a wide horizontal shot on a toasted bun, crispy fries piled beside it on a wooden board, casual diner setting, warm natural light, shallow depth of field, landscape orientation

Jalapeño Popper Stuffed Burger

Angus beef burger grilled to perfection and filled with cream cheese and jalapeños for that spicy melty center!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 burgers
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs ground beef
  • 4 oz cream cheese softened
  • 2 jalapeños minced
  • 1/2 cup shredded cheddar
  • 1 tsp garlic powder
  • 1 tsp salt
  • 4 burger buns

Method
 

  1. Mix the cream cheese, jalapeños, and cheddar into a filling.
  2. Divide the beef into eight thin patties and season with garlic powder and salt.
  3. Spoon filling onto four patties, top with the rest, and seal the edges well.
  4. Grill over medium-high heat about 5 to 6 minutes per side.
  5. Rest a couple minutes, then serve on toasted buns.

Notes

Seal the edges tightly so the cheesy center doesn't leak on the grill.

5) Chipotle Black Bean Chili

a wide bowl of thick smoky black bean chili in a horizontal shot, topped with avocado slices, cilantro, and a lime wedge, a spoon resting in the bowl on a warm rustic table, natural light, shallow depth of field, landscape orientation

Hearty, smoky flavor. And even better the next.

a wide bowl of thick smoky black bean chili in a horizontal shot, topped with avocado slices, cilantro, and a lime wedge, a spoon resting in the bowl on a warm rustic table, natural light, shallow depth of field, landscape orientation

Chipotle Black Bean Chili

A hearty vegetarian chili featuring chipotle and tender black beans.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 cans black beans drained
  • 2 chipotle peppers in adobo minced
  • 1 onion diced
  • 1 can diced tomatoes
  • 2 cloves garlic minced
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 2 tbsp olive oil

Method
 

  1. Heat the oil and soften the onion and garlic until fragrant.
  2. Stir in the chipotles, cumin, and chili powder and toast 1 minute.
  3. Add the tomatoes and black beans with a splash of water.
  4. Simmer 30 minutes, stirring now and then, until thick.
  5. Taste and adjust the salt and chipotle before serving.

Notes

Top with avocado and a squeeze of lime to cool the smoky heat.

6) Ghost Pepper Salsa

a wide bowl of deep red roasted salsa in a horizontal shot, flecked with charred bits and fresh cilantro, surrounded by tortilla chips and lime wedges on a colorful tiled table, bright natural light, shallow depth of field, landscape orientation

Be careful because you might want to grab a glass of milk.

a wide bowl of deep red roasted salsa in a horizontal shot, flecked with charred bits and fresh cilantro, surrounded by tortilla chips and lime wedges on a colorful tiled table, bright natural light, shallow depth of field, landscape orientation

Ghost Pepper Salsa

A blistering roasted tomato salsa enhanced with the heat of ghost peppers.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 6 Roma tomatoes
  • 1 ghost pepper stemmed
  • 1/2 onion
  • 2 cloves garlic
  • 1/4 cup cilantro
  • 2 tbsp lime juice
  • 1 tsp salt

Method
 

  1. Roast the tomatoes, onion, garlic, and ghost pepper under the broiler until charred.
  2. Let everything cool slightly, then add to a blender with cilantro, lime, and salt.
  3. Pulse to your preferred chunky or smooth texture.
  4. Taste carefully and add salt as needed.
  5. Chill 30 minutes to let the flavors meld before serving.

Notes

Wear gloves when handling the ghost pepper and wash up well afterward.

7) Korean Spicy Pork Bulgogi

caramelized spicy Korean pork bulgogi in a wide horizontal shot, deep red and glistening with sauce, scattered scallions and sesame seeds, lettuce leaves and rice alongside on a dark stone table, warm natural light, shallow depth of field, landscape orientation

This is quickly disappearing because of its sweetness, spiciness, and sweetness.

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caramelized spicy Korean pork bulgogi in a wide horizontal shot, deep red and glistening with sauce, scattered scallions and sesame seeds, lettuce leaves and rice alongside on a dark stone table, warm natural light, shallow depth of field, landscape orientation

Korean Spicy Pork Bulgogi

Marinated in gochujang and seared to a sticky perfection, this is thinly sliced pork.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs pork shoulder thinly sliced
  • 3 tbsp gochujang
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp sesame oil
  • 3 cloves garlic minced
  • 1 tbsp grated ginger
  • 3 scallions sliced

Method
 

  1. Whisk gochujang, soy sauce, brown sugar, sesame oil, garlic, and ginger into a marinade.
  2. Toss the sliced pork in the marinade and let sit 15 minutes.
  3. Sear the pork in a hot skillet in batches so it caramelizes instead of steaming.
  4. Cook until the edges char and the sauce clings to the meat.
  5. Top with scallions and serve over rice or in lettuce wraps.

Notes

Freezing the pork briefly makes it much easier to slice thin.

8) Cayenne Shrimp Tacos

three cayenne shrimp tacos lined up on a wide platter in a horizontal shot, bright pink shrimp over crisp cabbage with a creamy drizzle, lime wedges and cilantro scattered around on a sunny table, fresh natural light, shallow depth of field, landscape orientation

These are quick, easy, and just super simple to make for a taco night!

three cayenne shrimp tacos lined up on a wide platter in a horizontal shot, bright pink shrimp over crisp cabbage with a creamy drizzle, lime wedges and cilantro scattered around on a sunny table, fresh natural light, shallow depth of field, landscape orientation

Cayenne Shrimp Tacos

Warm tortillas hold shrimps with cayenne spice and crunchy slaw.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb shrimp peeled
  • 1 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 2 tbsp olive oil
  • 8 corn tortillas
  • 2 cups shredded cabbage
  • 1/4 cup lime crema
  • 1 lime wedged

Method
 

  1. Toss the shrimp with cayenne, paprika, and olive oil.
  2. Sear in a hot skillet 2 to 3 minutes per side until pink and curled.
  3. Warm the tortillas in a dry pan until pliable.
  4. Fill each tortilla with shrimp and a handful of cabbage.
  5. Drizzle with lime crema and serve with extra lime wedges.

Notes

Don't crowd the pan or the shrimp will steam instead of sear.

9) Habanero Mango Hot Sauce

a glass bottle and small bowl of bright orange mango hot sauce in a wide horizontal shot, fresh mango slices and whole peppers arranged around it on a light wooden surface, vibrant natural light, shallow depth of field, landscape orientation

Tropical sweetness at the front and real heat at the back end.

a glass bottle and small bowl of bright orange mango hot sauce in a wide horizontal shot, fresh mango slices and whole peppers arranged around it on a light wooden surface, vibrant natural light, shallow depth of field, landscape orientation

Habanero Mango Hot Sauce

Ripe mango and habanero create a bright homemade hot sauce.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

  • 2 ripe mangoes diced
  • 4 habanero peppers stemmed
  • 1/2 cup white vinegar
  • 1/4 onion
  • 2 cloves garlic
  • 1 tsp salt
  • 1 tbsp lime juice

Method
 

  1. Simmer the mango, habaneros, onion, garlic, and vinegar 8 minutes until soft.
  2. Let the mixture cool slightly, then add to a blender with salt and lime.
  3. Blend until completely smooth and pourable.
  4. Strain if you want a silkier texture, then bottle.
  5. Refrigerate at least an hour to let the flavors settle.

Notes

Handle the habaneros with gloves and start with fewer if you're heat-shy.

10) Spicy Szechuan Eggplant

glossy braised Szechuan eggplant in a wide horizontal shot, deep red sauce clinging to tender strips, scattered scallions and chili flakes, chopsticks and steamed rice nearby on a dark table, warm natural light, shallow depth of field, landscape orientation

Silky eggplant in an easy garlic sauce that will set your tongue tingling. No wok skills required!

glossy braised Szechuan eggplant in a wide horizontal shot, deep red sauce clinging to tender strips, scattered scallions and chili flakes, chopsticks and steamed rice nearby on a dark table, warm natural light, shallow depth of field, landscape orientation

Spicy Szechuan Eggplant

Eggplant, really tender, braised in a spicy Szechuan chili garlic sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 Chinese eggplants cut into strips
  • 2 tbsp chili bean paste
  • 3 cloves garlic minced
  • 1 tbsp grated ginger
  • 2 tbsp soy sauce
  • 1 tsp sugar
  • 3 tbsp vegetable oil
  • 2 scallions sliced

Method
 

  1. Heat the oil and fry the eggplant strips until golden and soft.
  2. Push the eggplant aside and saute the garlic, ginger, and chili bean paste.
  3. Add soy sauce, sugar, and a splash of water to make a sauce.
  4. Toss everything together and simmer until the eggplant soaks up the sauce.
  5. Finish with scallions and serve over rice.

Notes

Salting the eggplant first helps it cook up creamy instead of spongy.

11) Buffalo Cauliflower Bites

a wide platter of saucy orange buffalo cauliflower bites in a horizontal shot, glistening and dusted with green onion, a small bowl of ranch and celery sticks alongside on a casual table, bright natural light, shallow depth of field, landscape orientation

Crunchy, tangy, and a favorite for even the skeptics about veggies.

a wide platter of saucy orange buffalo cauliflower bites in a horizontal shot, glistening and dusted with green onion, a small bowl of ranch and celery sticks alongside on a casual table, bright natural light, shallow depth of field, landscape orientation

Buffalo Cauliflower Bites

Cauliflower florets baked in the oven and coated in delicious buffalo sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 head cauliflower cut into florets
  • 3/4 cup flour
  • 3/4 cup water
  • 1 tsp garlic powder
  • 3/4 cup buffalo sauce
  • 2 tbsp butter melted
  • 1/4 cup ranch dressing

Method
 

  1. Heat oven to 450F and line a baking sheet with parchment.
  2. Whisk flour, water, and garlic powder into a batter, then coat the florets.
  3. Bake 20 minutes until the batter is set and crisp.
  4. Toss the baked cauliflower in buffalo sauce mixed with melted butter.
  5. Return to the oven 10 minutes, then serve with ranch for dipping.

Notes

Spread the florets out so they crisp instead of steaming together.

12) Red Curry Laska

a wide bowl of red coconut curry laksa in a horizontal shot, noodles and pink shrimp peeking through the creamy orange broth, topped with bean sprouts and lime, a spoon and chopsticks beside it on a dark table, warm natural light, shallow depth of field, landscape orientation

A big steamy bowl of coconut, chili, and noodles that you can wrap around yourself.

a wide bowl of red coconut curry laksa in a horizontal shot, noodles and pink shrimp peeking through the creamy orange broth, topped with bean sprouts and lime, a spoon and chopsticks beside it on a dark table, warm natural light, shallow depth of field, landscape orientation

Red Curry Laska

Soup rich in coconut curry with the added spice of a red curry.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 8 oz rice noodles
  • 3 tbsp red curry paste
  • 1 can coconut milk
  • 3 cups chicken broth
  • 1 lb shrimp peeled
  • 1 tbsp fish sauce
  • 1 lime juiced
  • 1 cup bean sprouts

Method
 

  1. Soak the rice noodles until tender, then drain.
  2. Fry the red curry paste in a pot until fragrant and deep in color.
  3. Pour in the coconut milk and broth and bring to a gentle simmer.
  4. Add the shrimp and cook a few minutes until pink, then stir in fish sauce and lime.
  5. Divide noodles into bowls, ladle the curry over, and top with bean sprouts.

Notes

Add the lime at the end so it stays bright and fresh.

13) Cajun Spiced Grilled Salmon

Cajun grilled salmon fillets on a wide platter in a horizontal shot, deep spice crust with grill marks and flaky pink interior, lemon wedges and parsley scattered around on a warm wood table, natural light, shallow depth of field, landscape orientation

A daring crust of spices complemented by a fast sear elevates this dish to a fancy restaurant status.

Cajun grilled salmon fillets on a wide platter in a horizontal shot, deep spice crust with grill marks and flaky pink interior, lemon wedges and parsley scattered around on a warm wood table, natural light, shallow depth of field, landscape orientation

Cajun Spiced Grilled Salmon

Salmon fillets rubbed with smoky Cajun spice and grilled until flaky.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 salmon fillets
  • 2 tbsp Cajun seasoning
  • 1 tbsp olive oil
  • 1 tsp brown sugar
  • 1 lemon wedged
  • 1 tsp salt
  • 1 tbsp chopped parsley

Method
 

  1. Pat the salmon dry and rub with olive oil.
  2. Mix the Cajun seasoning, brown sugar, and salt, then coat the fillets.
  3. Grill skin-side down over medium-high heat about 5 minutes.
  4. Flip and cook 3 to 4 more minutes until it flakes easily.
  5. Finish with parsley and a squeeze of lemon.

Notes

Oil the grates well so the spiced crust stays on the fish, not the grill.

14) Sriracha Honey Glazed Meatballs

a wide platter of glossy sriracha honey glazed meatballs in a horizontal shot, deep red and shiny with sauce, sprinkled with scallions and sesame seeds, toothpicks tucked in beside them on a dark serving board, warm natural light, shallow depth of field, landscape orientation

Sweet heat you can pop! It's basically a hero on a party tray!

a wide platter of glossy sriracha honey glazed meatballs in a horizontal shot, deep red and shiny with sauce, sprinkled with scallions and sesame seeds, toothpicks tucked in beside them on a dark serving board, warm natural light, shallow depth of field, landscape orientation

Sriracha Honey Glazed Meatballs

Meatballs coated in a honey sriracha sauce glaze.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs ground beef
  • 1/2 cup breadcrumbs
  • 1 egg
  • 3 tbsp sriracha
  • 3 tbsp honey
  • 2 tbsp soy sauce
  • 2 cloves garlic minced
  • 2 scallions sliced

Method
 

  1. Heat oven to 400F. Mix the beef, breadcrumbs, egg, and half the garlic, then roll into balls.
  2. Bake the meatballs 18 to 20 minutes until cooked through.
  3. Simmer sriracha, honey, soy sauce, and remaining garlic until syrupy.
  4. Toss the baked meatballs in the warm glaze until shiny.
  5. Sprinkle with scallions and serve with toothpicks.

Notes

Save some glaze on the side for extra dipping.

15) Peri Peri Chicken

charred peri peri chicken thighs on a wide platter in a horizontal shot, glistening with reddish sauce and crisp edges, lemon wedges and fresh herbs scattered around on a rustic table, warm natural light, shallow depth of field, landscape orientation

These are charred, garlicky, and tangy, with a perfect build in heat.

charred peri peri chicken thighs on a wide platter in a horizontal shot, glistening with reddish sauce and crisp edges, lemon wedges and fresh herbs scattered around on a rustic table, warm natural light, shallow depth of field, landscape orientation

Peri Peri Chicken

Tender juicy chicken thighs marinated in fiery peri peri sauce, then roasted to perfection.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 8 chicken thighs
  • 4 red chilies chopped
  • 4 cloves garlic
  • 1/4 cup red wine vinegar
  • 3 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 lemon juiced
  • 1 tsp salt

Method
 

  1. Blend the chilies, garlic, vinegar, olive oil, paprika, lemon, and salt into a sauce.
  2. Toss the chicken thighs in most of the sauce and marinate at least 30 minutes.
  3. Heat oven to 425F and arrange the chicken on a baking sheet.
  4. Roast 30 to 35 minutes until charred and cooked through.
  5. Brush with the reserved sauce before serving.

Notes

Reserve some marinade before adding raw chicken so you have clean sauce to finish with.
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