Spicy chicken patties are a really simple, easy recipe and can be used for wraps, salads, sliders, with a sauce or even alongside some eggs for breakfast. Paleo, gluten-free and whole 30-approved, these patties will become a new favorite!
I’m freshly back from Costa Rica and wow, you guys… it was an amazing time!
Here are the highlights: beach time, ATVs, canopy zip line tour, waterfall hike, Arenal Volcano, horseback riding through the rainforest and hot springs. I just loved every minute.
We got back late last night and while I’m not exactly ready to dive into work this week, I’m pushing through… so on we go!
Today’s recipe for these spicy chicken patties is for all of you who are doing a paleo, gluten-free or whole 30 diet.
I briefly considered doing whole 30 this January. A friend was doing it and I knew I’d have the support.
But I also knew I’d have the Costa Rica trip in the middle of it. So that seemed like a terrible idea. 😂
But I have made some tweaks this month and gotten back to my cleaner eating ways after the holidays.
And I wanted to share with you one of my easy favorites that is super versatile.
These spicy chicken patties are based on my 5-ingredient zucchini turkey burgers and are an easy addition to a paleo lunch, part of a gluten-free dinner and even a fun whole30 breakfast. (See below for ALL the ways you can serve them. 😊)
They are just ground chicken, zucchini and some spices — no bread/flour or egg needed — and they come out so juicy and flavorful!
And just to note, these are just a tad bit spicy. It’s a subtle heat at the end that gives them a lovely little kick. 🌶
You can adjust the amount of cayenne to suit your tastes or leave it out altogether.
(If I’m making these for the kids, I skip the cayenne and just serve mine with hot sauce or sriracha sauce. Love the spicy!)
OK, let’s get cooking!
Now, I’ve got some notes and substitutions coming up below on how to make spicy chicken patties. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
- Ground chicken: I prefer a lean ground chicken that’s 85%-90% lean. (I find the 99% lean kind doesn’t have very much flavor.) You could also substitute ground turkey if you prefer.
- Zucchini: I recommend using the small size of a grater to grate the zucchini so the spreads are fairly small and get well incorporated into the patty mix.
- Garlic: The recipe calls for just 1 clove of garlic, but you could bump that up if you want some extra garlic flavor.
- Cayenne: This patties are just a bit spicy, with a nice heat on the end. You can increase or decrease (or skip) the amount of cayenne to suit your tastes.
OK, let’s get ready to eat!
Ways to serve spicy chicken patties:
- You can serve these with your favorite dip: honey mustard, a creamy Dijon and Greek yogurt mix, BBQ sauce, creamy avocado sauce, hummus or Ranch dressing.
- These patties are also great for lettuce wraps, regular wraps and in pita pockets.
- You can serve these as sliders and add your favorite toppings: cheese, lettuce and tomato, ketchup, pickles, etc.
- They also make a great protein option atop a grain bowl.
- These salads also go great over a salad as a lunch or dinnertime protein.
- They work great with breakfast too! I love these spicy chicken patties as a healthier alternative to sausage patties, with some scrambled eggs and veggies in the morning.
Lots of ways to enjoy them! You’ll be coming up with more and more ways to eat these, they’re just that good!
(The patties above are on a bowl of my massaged winter kale salad with pomegranates, feta and walnuts. Hello lunch! 😍)
Last thing: what to do with any leftovers.
Leftover chicken patties, once cooled, can be stored in a covered container in the refrigerator for up to 5 days. You can also freeze leftover patties for up to 4-5 months.
I hope you give these paleo spicy chicken patties a try!
They are sure to help keep your meals interesting, which is the best way to stick to any healthy eating plan.
Happy cooking and enjoy!
- 1 lb. lean ground chicken (I use 90% lean)
- 1 medium zucchini, grated and squeezed well of excess moisture (should be about 1/2 cup after squeezed out)
- 1 clove garlic, minced
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional; see notes)
- 1 1/2 tablespoons canola oil or coconut oil
- Combine all ingredients (except oil) and stir until just combined. The mixture will be wet.
- Form into small patties, about 1 1/2 inches wide, and place on a plate. Use about 1/4 cup of the mixture for each patty.
- Heat oil in a large skillet over medium-high heat.
- Add patties, working in batches if necessary, and cook over medium-high heat for 5-6 minutes, then flip and finish cooking, another 4-5 minutes, until chicken is cooked through. Add extra oil or turn down heat if they are cooking too quickly or if you are doing more than 1 batch.
- Serve and enjoy!
Chicken: I use ground chicken but you could substitute ground turkey if you prefer. I also use an 85%-90% lean ground chicken. I find the 99% lean kind doesn't have much flavor.
Zucchini: I use the small size of my grater to grate the zucchini so the spreads are fairly small and get well incorporated into the patty mix.
Cayenne: These are just a tad bit spicy, with a subtle heat at the end. You can adjust the amount of cayenne to suit your tastes or leave it out altogether.
Ways to serve: with a dip (BBQ sauce, honey mustard, hummus, Ranch, etc.), in a lettuce or regular wrap or pita pockets, as sliders with toppings, on a salad or with eggs for breakfast.
Leftovers: Leftover chicken patties, once cooled, can be stored in a covered container in the refrigerator for up to 5 days. You can also freeze leftover patties for up to 4-5 months.
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Serving Size:1 patty
Amount Per Serving: Calories: 88Total Fat: 6gSaturated Fat: 1gCholesterol: 39mgSodium: 157mgFiber: 0gSugar: 1gProtein: 8g