Spicy Chicken with Mustard and Lime

Spice up traditional Sunday chicken with a fiery crushed red pepper rub and a tangy mustard-lime marinade. A hot cast-iron skillet that goes from stove top to oven creates a crispy, golden crust on the bone-in chicken pieces. Classic and creamy mashed potatoes balance out the bold flavors of the chicken.

Makes 6 servings


  • 2½ to 3 pounds bone-in, skin-on chicken pieces (breast halves, thighs and drumsticks)
  • 1 tbsp crushed red pepper
  • 3 tsp freshly ground black pepper, divided
  • 2 tsp coarse kosher salt, divided
  • ½ cup extra-virgin olive oil
  • ½ cup stone-ground mustard
  • ¼ cup fresh lime juice
  • 2 tbsp vegetable oil
  • ½ small red onion, cut into slivers; for garnish
  • 1 Fresno chile, seeded and sliced; for garnish*
  • Italian parsley, for garnish
  • Lime wedges, for serving


  1. Pat chicken dry with paper towels. On a large cutting board, arrange chicken pieces, skin sides up. Sprinkle and rub skin with crushed red pepper, 2 teaspoons black pepper and 1 teaspoon kosher salt. Transfer chicken, skin sides up, to a 13x9-inch baking dish.
  2. In a small bowl, whisk together olive oil, mustard and lime juice; pour evenly over chicken. Cover and refrigerate at least 6 hours or overnight.
  3. Preheat oven to 500°F. Heat a large cast-iron skillet over medium-high heat for 5 minutes or until very hot.
  4. Meanwhile, remove chicken from marinade; discard marinade. Pat chicken dry with paper towels. Sprinkle with remaining 1 teaspoon black pepper and remaining 1 teaspoon salt.
  5. Add vegetable oil to hot skillet; tilt skillet to coat bottom. Place chicken pieces, skin sides down, in skillet. Cook for 8 to 10 minutes or until skin is crisp and deep golden brown. Turn chicken over in skillet.
  6. Transfer skillet to oven and roast for 15 to 20 minutes or until chicken reaches 165°F. Transfer chicken to a serving dish. Loosely cover and let stand for 10 minutes before serving. Garnish with red onion, Fresno chile and parsley, if desired. Serve with lime wedges.

*Chile peppers contain volatile oils that can burn your skin and eyes. When working with Fresno chile peppers, wear protective gloves.

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