Smoky Paprika Chicken Thighs

$To make Smoky Paprika Chicken Thighs, you need simple and fresh ingredients. Here’s what you’ll need: - 4 bone-in, skin-on chicken thighs - 2 tablespoons smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried oregano - 1/2 teaspoon cayenne pepper - 2 tablespoons olive oil - Salt and black pepper - 1 lemon, juiced - Fresh parsley, chopped - 1 cup chicken stock These ingredients come together to create a tasty and flavorful dish. Each one plays a role in building layers of flavor. The smoked paprika gives the chicken a rich, smoky taste, while the garlic and onion powders add depth. The cayenne pepper brings a touch of heat, which you can adjust to your liking. I love using fresh lemon juice for brightness and fresh parsley for a pop of color at the end. Using quality chicken is key. Bone-in, skin-on thighs stay juicy and tender. The skin crisps up beautifully, making every bite delightful. With these ingredients ready, you’re all set to create a dish that’s both simple and impressive. {{ingredient_image_2}} First, set your oven to 400°F (200°C). This heat will make the chicken crispy and juicy. Preheating is key for even cooking. Next, take your chicken thighs and pat them dry with paper towels. This helps the skin get crispy. If the skin is wet, it won’t crisp up as well. In a small bowl, mix together the spices. You need: - 2 tablespoons smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried oregano - 1/2 teaspoon cayenne pepper - Salt and black pepper to taste Stir these spices well. This blend gives the chicken its smoky and tasty flavor. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. When the oil shimmers, add the chicken thighs skin-side down. Sear them for 5-7 minutes. Look for a golden brown color and crispy skin. After searing, flip the chicken thighs over. Squeeze the juice from one lemon over them. This adds brightness. Pour 1 cup of chicken stock around the thighs, but don’t pour it directly on top. This keeps the skin crispy. Now, transfer the skillet to the oven. Bake for 25-30 minutes. Use a meat thermometer to check for 165°F (75°C) for doneness. When the chicken is done, let it rest for 5 minutes. This helps the juices stay in the meat. Just before serving, sprinkle chopped parsley on top. For a great presentation, serve the chicken on a rustic board or a colorful plate. Drizzle some pan juices over the top. Pair it with roasted vegetables or a fresh salad for a tasty meal. To get crispy skin, pat the chicken dry. Moisture can ruin that crispiness. Use paper towels to remove any excess water. When cooking, start with a hot pan and sear skin-side down. This step locks in flavors and gives a nice golden color. If you like extra crunch, broil for a few minutes at the end. Keep an eye on it to avoid burning. You can easily adjust the spice mix. Want more heat? Add more cayenne. Prefer a milder taste? Skip the cayenne. You can also try adding herbs like thyme or rosemary for a different twist. A touch of honey can add sweetness, balancing the spices. Each change can bring a whole new flavor to your dish. Fresh ingredients make a big difference. Use fresh parsley for garnish, as it adds color and freshness. Fresh lemon juice brightens the dish and enhances flavors. When possible, choose high-quality chicken. Fresh chicken thighs have better flavor and texture than frozen ones. Always opt for seasonal vegetables for sides; they taste better and add nutrition. Pro Tips Pat Dry for Crispiness: Ensure the chicken skin is thoroughly dried before seasoning and cooking; this helps achieve a perfectly crispy skin. Adjust Spice Levels: Feel free to modify the amount of cayenne pepper based on your heat preference; start with a smaller amount if you’re unsure. Let It Rest: Allowing the chicken to rest after cooking is essential for juicy, flavorful meat, as it lets the juices redistribute throughout the thighs. Use a Meat Thermometer: To ensure perfectly cooked chicken, use a meat thermometer to check the internal temperature reaches 165°F (75°C). {{image_4}} You can use other proteins for this recipe. Try bone-in, skin-on chicken breasts for a leaner choice. They still soak up the smoky flavor well. If you want a different meat, use pork chops. They pair nicely with the spices, too. For a seafood twist, think about using salmon fillets. The skin will crisp up beautifully, and the paprika will give it a nice kick. If you want to make this dish vegetarian, use hearty mushrooms. Portobello caps work great. Marinate the mushrooms in the spice mix and olive oil. Then, roast them in the oven for a rich flavor. You can also use eggplant slices. They absorb flavors well and can be grilled or baked until tender. Adjust the spice to match your taste. If you like it mild, skip the cayenne pepper. You can also use sweet paprika instead of smoked paprika for a gentler flavor. For more heat, add extra cayenne or some crushed red pepper. This way, you can make the dish perfect for your palate. To keep your Smoky Paprika Chicken Thighs fresh, store leftovers in an airtight container. Make sure to let the chicken cool to room temperature before sealing. This prevents moisture build-up, which can make the skin soggy. Refrigerate the container. Proper storage will keep your chicken tasty for up to three days. When you're ready to enjoy leftovers, reheating is key. Preheat your oven to 350°F (175°C). Place the chicken on a baking sheet and cover it with foil to keep it moist. Heat for about 15-20 minutes or until warmed through. For crispy skin, uncover the chicken for the last five minutes. You can also reheat it in a skillet over medium heat, flipping carefully to maintain the skin’s crispiness. If you want to store your Smoky Paprika Chicken Thighs for longer, freezing is a great option. Wrap each thigh tightly in plastic wrap, then place them in a freezer bag. Make sure to remove as much air as possible. Label the bag with the date. The chicken will stay fresh for up to three months. When ready to eat, thaw overnight in the fridge before reheating. You can pair Smoky Paprika Chicken Thighs with many sides. Here are some great options: - Roasted seasonal vegetables. - A fresh mixed green salad. - Creamy mashed potatoes. - Fluffy rice or quinoa. - Crusty bread to soak up juices. These sides add color and texture to your meal. They also complement the smoky flavor of the chicken. To check if the chicken is cooked, use a meat thermometer. Insert it into the thickest part of the thigh. The temperature should reach 165°F (75°C). If you don’t have a thermometer, look for these signs: - The juices run clear, not pink. - The skin is crispy and golden. - The meat is tender and pulls away easily from the bone. These tips help ensure your chicken is safe and tasty. Yes, you can prepare the chicken ahead. To do this: 1. Season the chicken thighs and store them in the fridge for up to 24 hours. 2. Cook them when you are ready. You can also cook the chicken and store leftovers. Keep them in an airtight container in the fridge for up to 3 days. If you want to swap chicken thighs, here are some good choices: - Chicken drumsticks for similar flavor and texture. - Chicken breasts for a leaner option. - Turkey thighs for a different taste. - Tofu for a vegetarian option. These alternatives work well with the same spices and cooking method. This blog post shared a great recipe for smoky paprika chicken thighs. We covered ingredients, cooking steps, and tips for crispy skin. You learned how to store leftovers and make adjustments based on your needs. Cooking can be simple and fun. With these steps, you can impress anyone with your meals. Enjoy your time in the kitchen, and don't hesitate to try new variations. Cooking is all about exploring flavors and having fun.$

Smoky Paprika Chicken Thighs

Deliciously seasoned chicken thighs with a smoky flavor, perfect for a hearty meal.

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Prep Time 10

Cook Time 35

Total Time 45

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 pieces bone-in, skin-on chicken thighs
2 tablespoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
0.5 teaspoon cayenne pepper
2 tablespoons olive oil
to taste salt
to taste black pepper
1 piece lemon, juiced
for garnish fresh parsley, chopped
1 cup chicken stock

Instructions

Begin by preheating your oven to 400°F (200°C), ensuring it’s ready for the chicken’s final cooking stage.
Take the chicken thighs and gently pat them dry using paper towels; this step is crucial for achieving crispy skin during cooking.
In a small mixing bowl, combine the smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, salt, and black pepper. Stir well to create a flavorful spice blend.
Generously rub the spice mixture over both sides of the chicken thighs, ensuring all the skin is well coated with those delicious flavors.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Once the oil shimmers, carefully place the chicken thighs skin-side down into the skillet. Sear for approximately 5-7 minutes, or until the skin is beautifully crispy and has a golden brown color.
Flip the chicken thighs over and squeeze the fresh lemon juice directly over them, enhancing the dish's brightness with that citrus flavor.
Carefully pour the chicken stock into the skillet around the thighs, being sure to avoid pouring it directly over the chicken, which could soggy the skin.
Transfer the skillet to your preheated oven and bake for about 25-30 minutes. Use a meat thermometer to check that the internal temperature reaches 165°F (75°C), ensuring the chicken is fully cooked.
If you desire an extra crispy skin, switch the oven to broil mode for an additional 2-3 minutes at the end of the baking time, keeping a close eye on it to prevent burning.
Once done, remove the skillet from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute. Just before serving, sprinkle freshly chopped parsley for a vibrant touch.

Notes

For extra crispy skin, broil for a few minutes at the end.

Keyword chicken, oven-baked, paprika