Delicious Salt and Pepper Chicken Recipes

Chicken is a versatile and tasty protein that can be prepared in endless ways. One of my favorite methods is salt and pepper chicken. The name says it all – the chicken is coated in a mouthwatering blend of salt, pepper and other aromatic spices before being fried, baked or grilled to perfection.

I’ve rounded up 15 of the best salt and pepper chicken recipes to share with you. From fried chicken wings to baked chicken thighs, these flavorful dishes will soon become weeknight staples. Let’s get cooking!

Simple Pan-Fried Salt and Pepper Chicken Wings

Chicken wings are ideal for testing out salt and pepper flavors. The skin gets beautifully crisp and the seasoning penetrates the meat. This easy pan-fried version allows the spices to really shine.

Ingredients:

• 2 lbs chicken wings, tips removed, cut at joints
• 1 tbsp salt
• 2 tsp black pepper
• 2 tsp paprika
• 1 tsp garlic powder
• 1⁄2 tsp onion powder
• Vegetable oil, for frying

Instructions:

1. In a small bowl, mix together the salt, black pepper, paprika, garlic powder, and onion powder.
2. Pat the chicken wings dry with paper towels. Sprinkle the spice mixture all over the wings until fully coated.
3. Heat 1⁄2 inch vegetable oil in a large skillet over medium-high heat. Fry the wings in batches for 10-12 minutes, flipping once, until golden brown and cooked through.
4. Drain the fried wings on a paper towel-lined plate. Serve hot.

These wings are delicious on their own but you can also pair them with blue cheese or ranch dressing for dipping. The crisp coating of spices makes every bite so satisfying.

Oven-Baked Salt and Pepper Chicken Legs

For a healthier option, baking is a great way to prepare salt and pepper chicken. These baked chicken legs have incredibly juicy meat infused with flavors.

Ingredients:

• 8 chicken legs
• 2 tbsp olive oil
• 1 1⁄2 tbsp salt
• 1 tbsp black pepper
• 1 tsp paprika
• 1⁄2 tsp garlic powder
• 1⁄2 tsp chili powder
• 1⁄4 tsp cayenne pepper
• 2 tbsp fresh lemon juice
• 1 lemon, sliced into wedges for serving

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Pat the chicken legs dry with paper towels. Brush all over with olive oil.
3. In a small bowl, combine the salt, black pepper, paprika, garlic powder, chili powder, and cayenne. Rub the spice mix all over the oiled chicken legs until fully coated.
4. Arrange the legs on the prepared baking sheet. Squeeze fresh lemon juice over the chicken.
5. Roast for 35-40 minutes, until the skin is browned and crispy and the meat is no longer pink inside.
6. Serve the baked chicken legs hot with lemon wedges for squeezing over.

The combination of spicy and citrusy flavors makes these legs irresistible. Baking keeps them nice and juicy too.

Grilled Salt and Pepper Chicken Thighs

Want to take your salt and pepper chicken to the grill? These chicken thighs marinated in spices are perfect for summertime BBQs. The charred exterior provides a textural contrast to the moist interior.

Ingredients:

• 8 bone-in, skin-on chicken thighs
• 1⁄4 cup soy sauce
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 tbsp black pepper
• 2 tsp salt
• 1 tsp onion powder
• 1 tsp chili powder
• 1⁄2 tsp red pepper flakes

Instructions:

1. In a large ziplock bag, combine the soy sauce, olive oil, garlic, black pepper, salt, onion powder, chili powder and red pepper flakes. Add the chicken thighs and seal the bag. Massage the marinade into the chicken. Refrigerate for 1-2 hours.
2. Heat grill to medium-high. Oil the grates.
3. Remove thighs from the marinade, letting excess drip off. Grill for 6-8 minutes per side until charred and cooked through.
4. Transfer to a platter and let rest for 5 minutes before serving.

The smoky flavors from grilling amplify the spices beautifully. Feel free to adjust the chili powder and red pepper flakes to your desired level of heat.

Sticky Asian Salt and Pepper Chicken Wings

For a flavor twist, these Asian-inspired chicken wings are coated in a sticky, sweet and spicy glaze. The salt and pepper seasoning provides a savory base for the glaze to adhere to.

Ingredients:

• 2 lbs chicken wings, tips removed, cut at joints
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp sriracha
• 1 tsp sesame oil
• 2 garlic cloves, minced
• 1 tbsp black pepper
• 2 tsp salt
• Sesame seeds, chopped scallions, and lime wedges, for garnish

Instructions:

1. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sriracha, sesame oil, and garlic. Set aside.
2. Pat the wings dry with paper towels. Season all over with salt and pepper.
3. Arrange wings on a foil-lined baking sheet. Bake at 400°F for 20 minutes, flipping once.
4. Remove wings from oven, brush with the glaze, and return to oven for 10 more minutes. Repeat glazing once more, for a total of 3 coats.
5. Garnish the sticky wings with sesame seeds, scallions, and lime wedges. Serve immediately.

The sweet and spicy glaze provides incredible flavor to complement the salt and pepper seasoning. They will be a major hit at parties!

Crispy Salt and Pepper Chicken Nuggets

Kids and adults alike will adore these crispy battered chicken nuggets tossed in salt, pepper, and savory seasonings. They make a fun finger food for dipping in ketchup or honey mustard.

Ingredients:

• 1 lb chicken breast, cut into 1-inch pieces
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• 2 tsp onion powder
• 1 1⁄2 tsp salt
• 1 tsp black pepper
• 1⁄2 tsp garlic powder
• Vegetable oil, for frying

Instructions:

1. Season the flour with onion powder, salt, pepper, and garlic powder. Place in a shallow dish.
2. Dip the chicken pieces in flour, shaking off excess. Then dip in beaten eggs, allowing excess to drip off. Finally, press into the breadcrumbs until fully coated.
3. In a skillet, heat 1⁄2 inch of vegetable oil over medium-high heat. Fry the breaded nuggets in batches for 2-3 minutes per side, until golden brown.
4. Drain on a paper towel-lined plate. Serve warm with desired dipping sauces.

These crispy nuggets make dinner fun for kids and adults! The seasoned coating provides so much flavor in every crunchy bite.

Salt and Pepper Chicken Fried Rice

Transform leftover chicken into an easy weeknight fried rice. The salt and pepper seasoning gives a boost of flavor, while the veggies and eggs make it a complete meal.

Ingredients:

• 2 tbsp vegetable oil, divided
• 2 eggs, beaten
• 2 garlic cloves, minced
• 4 cups cold cooked rice
• 2 cups diced cooked chicken
• 1 cup frozen peas and carrots, thawed
• 1⁄4 cup soy sauce
• 1 tbsp black pepper
• 2 tsp salt
• 2 scallions, sliced, for garnish

Instructions:

1. Heat 1 tbsp oil in a wok or large skillet over high heat. Add eggs and scramble until just set about 1 minute. Transfer to a plate.
2. Return pan to high heat with remaining 1 tbsp oil. Add garlic and stir-fry for 30 seconds until fragrant.
3. Add rice and break up any clumps using a wooden spoon or spatula. Let rice fry undisturbed for 2 minutes.
4. Add chicken, peas and carrots. Toss everything together.
5. Stir in soy sauce, pepper and salt. Continue stir-frying for 2-3 minutes until fully combined and heated through.
6. Top with scrambled eggs and scallions before serving.

This is such a satisfying one-pan meal! The salt and pepper amplify the savory flavors.

Jamaican Jerk Salt and Pepper Chicken

Add some Caribbean flair to your chicken with the vibrant spices of Jamaican jerk seasoning. The combination of savory, sweet, and spicy flavors is incredible.

Ingredients:

• 2 lbs bone-in, skin-on chicken thighs
• 3 tbsp Jamaican jerk seasoning
• 1 tbsp olive oil
• 1 tbsp freshly squeezed lime juice
• 1 tbsp black pepper
• 1 1⁄2 tsp salt
• 1 tsp brown sugar
• 1⁄2 tsp allspice
• Lime wedges, for serving

Instructions:

1. In a small bowl, combine the jerk seasoning, olive oil, lime juice, black pepper, salt, brown sugar, and allspice.
2. Place the chicken thighs in a gallon ziplock bag. Pour in the marinade and seal the bag. Massage to evenly coat the chicken. Marinate for at least 30 minutes, or up to overnight.
3. Preheat the grill or grill pan to medium-high. Drain chicken from marinade and grill for 6-8 minutes per side until cooked through.
4. Serve the Jamaican jerk chicken hot with lime wedges for squeezing over.

The intense island flavors pair so well with the salt and pepper foundation. This chicken is ideal for a summer cookout.

Salt and Pepper Chicken Tacos

Shredded salt and pepper chicken makes for amazing tacos when piled high on warm tortillas and loaded with toppings. The spice-infused meat is super juicy and flavorful.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1 1⁄2 tbsp salt
• 2 tsp black pepper
• 1 lime, juiced
• Warm tortillas, shredded lettuce, pico de gallo, avocado, and lime wedges, for serving

Instructions:

1. Cut the chicken breasts into 1-inch cubes. Place in a bowl and add the spices and lime juice. Toss to coat evenly.
2. Heat a skillet over medium-high heat. Add the chicken in a single layer and cook for 6-8 minutes, stirring occasionally, until browned on the outside and cooked through.
3. Using two forks, shred the chicken right in the skillet.
4. Serve the shredded chicken in warm tortillas topped with lettuce, pico de gallo, avocado, and lime juice.

These tacos are quick, fresh, and full of zesty spice flavor. The salad toppings provide crunch and contrast.

Salt and Pepper Chicken Salad Sandwiches

The chicken salad gets an upgrade with salt and pepper seasoned shredded chicken. The mayo-based filling is tucked into croissants for a tasty handheld lunch.

Ingredients:

• 2 cups shredded rotisserie chicken
• 1⁄4 cup mayonnaise
• 1 celery stalk, diced
• 1 tbsp lemon juice
• 1 tsp black pepper
• 3⁄4 tsp salt
• 1⁄4 cup chopped parsley
• 4 croissants, halved horizontally
• Lettuce, tomato, onion (optional)

Instructions:

1. In a bowl, combine the shredded chicken, mayo, celery, lemon juice, pepper, salt and parsley.
2. Spread the chicken salad evenly over the bottom halves of the croissants.
3. Add lettuce, tomato, and onion if desired. Top with the croissant tops.
4. Serve the sandwiches immediately or wrap them individually to enjoy later.

These sandwiches are perfect for lunchboxes or weekend trips. The salt and pepper chicken salad provides a tasty protein-packed filling.

Crispy Salt and Pepper Chicken and Potatoes

Why choose between chicken or potatoes when you can enjoy both in one dish? These crispy baked chicken thighs and potatoes are tossed in oil and spices for maximum flavor.

Ingredients:

• 8 bone-in, skin-on chicken thighs
• 3 large russet potatoes, cut into 1-inch chunks
• 3 tbsp olive oil
• 1 1⁄2 tbsp black pepper
• 1 tbsp paprika
• 2 tsp salt
• 1 tsp garlic powder
• 1 tsp chili powder

Instructions:

1. Preheat oven to 425°F.
2. Pat the chicken thighs dry and place them in a bowl. Add the potato chunks.
3. In a small bowl, combine the olive oil, black pepper, paprika, salt, garlic powder, and chili powder. Pour the seasoning mixture over the chicken and potatoes. Toss to coat evenly.
4. Arrange the chicken and potatoes in a single layer on a parchment-lined baking sheet.
5. Roast for 35-40 minutes, flipping halfway, until the chicken skin is browned and crispy and the potatoes are tender.
6. Serve the chicken threaded with skewers along with the crisp seasoned potatoes.

This sheet pan dinner makes cooking so easy. The potatoes soak up all the delicious flavors.

Spicy Salt and Pepper Chicken Pasta

Transform chicken and pasta by tossing them in a creamy, spicy cheese sauce flavored with salt and pepper. This saucy dish will become a favorite weekly meal.

Ingredients:

• 2 boneless, skinless chicken breasts, chopped
• 8 oz pasta (penne, rotini, etc)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1⁄4 tsp red pepper flakes
• 1⁄4 cup heavy cream
• 1 cup milk
• 1⁄2 cup parmesan cheese, grated
• 1 tbsp black pepper
• 1 1⁄2 tsp salt
• Chopped parsley, for garnish

Instructions:

1. Cook pasta according to package directions. Drain, reserving 1⁄2 cup pasta water.
2. Heat olive oil in a skillet over medium-high heat. Add chicken and cook 5-6 minutes until browned and cooked through. Transfer to a plate.
3. Reduce heat to medium and add garlic and red pepper flakes to the skillet. Cook for 30 seconds until fragrant.
4. Pour in the cream, milk and parmesan. Bring to a gentle simmer and cook for 2-3 minutes, stirring constantly, until thickened.
5. Add the cooked pasta, chicken, black pepper, salt, and pasta water. Toss everything to coat in the sauce.
6. Serve the creamy pasta dish garnished with parsley.

This saucy pasta is pure comfort food at its best! The spicy cheese sauce clings to each tender noodle.

Greek Salt and Pepper Chicken Bowls

Trade rice for lettuce in these Greek chicken bowls. The seasoned chicken pairs perfectly with crisp veggies, olives, feta and a lemony dressing.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 tsp dried oregano
• 1 tbsp black pepper
• 1 1⁄2 tsp salt
• 4 cups chopped romaine lettuce
• 1 cucumber, chopped
• 1 tomato, chopped
• 1⁄2 red onion, thinly sliced
• 1⁄2 cup olives, halved
• 1⁄2 cup feta cheese, crumbled

For the dressing:

• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove, minced
• 1 tsp dried oregano
• 1⁄4 tsp salt

Instructions:

1. Toss the chicken with olive oil, oregano, pepper, and salt. Grill over medium-high heat for 6-8 minutes per side until cooked through. Slice.
2. Make the dressing by whisking together the olive oil, lemon juice, garlic, oregano, and salt.
3. Assemble bowls with lettuce, chicken, cucumber, tomato, onion, olives, and feta. Drizzle with the dressing.

The fresh Mediterranean flavors pair perfectly with the spice-rubbed chicken. Feel free to swap in any of your favorite salad add-ins.

Salt and Pepper Chicken Fajitas

These sizzling chicken fajitas are seasoned with a simple blend of salt, pepper, and spices. The chicken gets seared with onions and bell peppers for a mouthwatering fajita flavor.

Ingredients:

• 1 lb boneless, skinless chicken breasts, sliced into strips
• 1 tbsp olive oil
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp garlic powder
• 1 1⁄2 tbsp salt
• 1 tbsp black pepper
• Warm tortillas, pico de gallo, guacamole, salsa, cheese, lime wedges for serving

Instructions:

1. In a bowl, toss the chicken strips with chili powder, cumin, paprika, garlic powder, salt and pepper.
2. Heat oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes until starting to brown.
3. Add the sliced onions and bell peppers. Continue cooking for 5 more minutes until chicken is cooked through and veggies are tender.
4. Serve the fajitas in warmed tortillas with desired toppings.

The sizzle of the meat and veggies flavored with salt and pepper is fantastic stuffed into tortillas. Customize with your favorite fajita fillings.

Salt and Pepper Chicken Banh Mi

Vietnamese banh mi get a flavor twist with salt and pepper chicken layered on a crispy baguette. Quick pickled veggies cut through the richness for perfect balance.

Ingredients:

• 1 boneless, skinless chicken breast
• 1 tbsp black pepper
• 1 tsp salt
• 1 (6-inch) baguette or hoagie roll
• Mayonnaise
• Quick pickled carrots and daikon radish
• Cilantro sprigs
• Cucumber, jalapeño slices (optional)

For Quick Pickled Veggies:

• 1⁄2 cup shredded carrot
• 1⁄2 cup shredded daikon radish
• 1⁄3 cup rice vinegar
• 2 tbsp sugar
• 1⁄4 tsp salt

Instructions:

1. Season chicken breast with pepper and salt. Grill over medium-high heat until cooked through, about 6-8 minutes per side. Slice thinly.
2. Make pickled veggies – whisk together vinegar, sugar, and salt until dissolved. Add shredded carrot and daikon. Set aside for at least 15 minutes, draining before using.
3. Split and toast baguette. Spread mayo on both sides. Layer with chicken, pickled veggies, cilantro, and any other desired toppings.
4. Slice the loaded banh mi in half and serve immediately.

The salt and pepper chicken is fantastic in the Vietnamese-style sandwich. The pickled veggie crunch balances the other flavors.

Salt and Pepper Chicken Stir Fry

This fast weeknight stir fry features chicken and veggies tossed in a savory salt and pepper sauce. It’s a great way to use up fridge ingredients!

Ingredients:

• 1 lb boneless, skinless chicken breasts, chopped
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1⁄2 tsp red pepper flakes
• 2 tsp cornstarch
• 1 tbsp vegetable oil
• 4 cups mixed vegetables (broccoli, carrots, snap peas, bell pepper)
• 2 garlic cloves, minced
• 1 tbsp black pepper
• 1 tsp salt

Instructions:

1. In a bowl, combine soy sauce, vinegar, sesame oil, red pepper flakes, and cornstarch. Add the chicken and toss to coat. Let marinate for 15 minutes.
2. Heat vegetable oil in a wok or skillet over high heat. Add chicken and stir-fry 3-4 minutes until browned.
3. Add vegetables and garlic. Continue stir-frying for 4-5 minutes until tender-crisp.
4. Give the sauce mixture a stir and add to the pan. Toss everything together until coated and thickened, about 1 minute.
5. Sprinkle with black pepper and salt before serving. Enjoy over rice.

The simple salt and pepper sauce allows the fresh flavors of the vegetables to shine in this quick stir fry.

Salt and Pepper Chicken Quesadillas

Warm, cheesy quesadillas are made even better with salt and pepper seasoned chicken. They’re an easy meal for kids and adults to enjoy.

Ingredients:

• 2 boneless, skinless chicken breasts, chopped
• 2 tsp chili powder
• 1 1⁄2 tsp salt
• 1 tsp black pepper
• 1⁄2 tsp cumin
• 8 (8-inch) flour tortillas
• 2 cups shredded Mexican cheese blend
• Salsa, guacamole, sour cream for serving

Instructions:

1. Season the chopped chicken with chili powder, salt, pepper, and cumin.
2. Heat a skillet over medium heat and cook the chicken for 6-8 minutes until browned and cooked through.
3. Assemble the quesadillas by sprinkling 1⁄4 cup shredded cheese on half of each tortilla. Top with chicken and more cheese.
4. Fold the tortillas over and cook each quesadilla for 2-3 minutes per side until crispy and melted.
5. Slice into wedges and serve with desired toppings like salsa, guacamole, and sour cream.

These quesadillas are perfect for an effortless family dinner or casual get-together. The salt and pepper chicken provides plenty of flavor.

Pesto Salt and Pepper Chicken Pasta

Pesto and chicken are a classic match, made even better with salt and pepper seasoning. This vibrant pasta dish takes just 20 minutes to prepare.

Ingredients:

• 2 boneless, skinless chicken breasts, chopped
• 1 lb pasta (penne, rotini, etc)
• 3⁄4 cup prepared pesto
• 1⁄4 cup heavy cream
• 1 tbsp lemon juice
• 1 tbsp black pepper
• 1 tsp salt
• Shaved parmesan, chopped basil, for garnish

Instructions:

1. Season chicken with pepper and salt. Cook in a skillet over medium-high heat for 6-8 minutes until browned and cooked through.
2. Meanwhile, cook pasta according to package directions until al dente. Drain, reserving 1⁄2 cup pasta water.
3. In the hot skillet, stir in pesto and heavy cream. Add the cooked pasta, chicken, and pasta water. Toss together for 2 minutes until thoroughly combined and coated in sauce.
4. Serve the pesto chicken pasta warm, garnished with shaved parmesan and basil.

The pesto clings to the tender pasta and salt and pepper chicken, creating a fast weeknight dinner bursting with herb flavor.

With this variety of recipes, you’ll never get bored cooking salt and pepper chicken! Let me know if you have a favorite recipe to share. Now on to some commonly asked questions about making this tasty staple at home:

In Summary

Salt and pepper chicken is a quick, budget-friendly way to put delicious home-cooked food on the table any night of the week. With endless variations, you can customize the flavor and spice level to satisfy all palates. Try out a few different cooking preparations to find your new go-to recipes. Now pass the chicken, please!

FAQs

What’s the best cut of chicken to use?

Bone-in, skin-on chicken thighs, and drumsticks work wonderfully, as they stay juicy when cooked. Breasts, wings and tenderloins are also good options. Go for boneless, skinless breasts if wanting a leaner choice.

What’s the best cooking method?

Pan-frying, baking, and grilling are all excellent ways to prepare salt and pepper chicken. Frying will get the skin extra crispy, while grilling adds delicious char. Baking gives great results with less messy cleanup.

What ingredients are in a salt and pepper seasoning?

At a minimum, you’ll need salt and freshly ground black pepper. Other common additions are paprika, garlic powder, onion powder, cumin, oregano, chili powder, and cayenne. Tailor the blend to your taste preferences.

How much salt and pepper should I use?

A general guideline is 1-2 teaspoons each of salt and pepper per pound of chicken. Adjust to your taste, keeping in mind that you can always add more seasoning later if needed. Start with less salt if reducing sodium.

Should I marinate the chicken?

Marinating is optional but recommended to maximize flavor. Even just 15-30 minutes infuse the chicken with the salt and pepper seasoning. For convenience, marinate in a ziplock bag.

What should I serve with salt and pepper chicken?

It’s fantastic on its own, in tacos or sandwiches, over rice or salad, or with roasted veggies. Great accompaniments include fresh citrus, herb garnishes, dipping sauces, and quick veggie pickles to cut the richness.