This was my recipe from last week:
Chicken Breast Marinade (this is after cutting them up into small pieces):
- Yogurt
- Sriracha
- Lemon Juice
- Black Pepper
Marinate for 30 minutes.
Caramelized Onions
- Black Pepper
- Salt
- Turmeric
- Soy Sauce (when the pan looks dry, only add a little bit)
Cook 2 minutes on each side on a hot pan or when the sauce dries up which gives the best flavor.
My other recipe for whole grilled chicken breast:
Marinate (30 minutes)
- Salt n Black Pepper
- Chili Powder
- Lemon Juice
Toss on grill for 6 minutes on each side.
above are just a very roughly written recipes
The problem I have with both is that the hotness or spiciness does not kick in when you eat the chicken; it kicks in as an after taste. I want it to be enjoyably hot, not excessively hot: I've refrained from adding in chili peppers--we have a ton of dried peppers that are very spicy at home. I don't know what to do to achieve what I want: hot but kicks but not too hot but also enjoyable.