Smoky Paprika Chicken Thighs

$- 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 (adjust for heat preference) - 2 tablespoons olive oil - Salt and black pepper to taste - 1 lemon, juiced - Fresh parsley, chopped (for garnish) - 1 cup chicken stock Using fresh ingredients makes your smoky paprika chicken thighs taste great. Fresh chicken ensures tenderness and juiciness. Fresh spices boost flavor and aroma. A ripe lemon adds a bright zing. Fresh parsley gives a pop of color and freshness. Always choose good quality items for the best results. If you lack smoked paprika, try regular paprika with a touch of cumin. Garlic powder can be swapped for fresh minced garlic. Dried oregano works well, but you can use Italian seasoning as a mix. If you prefer a milder dish, skip the cayenne pepper or use sweet paprika instead. For a different base, chicken broth can replace chicken stock. These swaps keep your dish tasty and fun! {{ingredient_image_1}} 1. Preheat your oven to 400°F (200°C). 2. Pat the chicken thighs dry with paper towels. This helps make the skin crispy. 3. In a small bowl, mix the smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, salt, and black pepper. 4. Rub this spice mix evenly over both sides of the chicken thighs. Make sure to cover them well. 1. Heat olive oil in a large oven-safe skillet over medium-high heat. 2. Add the chicken thighs skin-side down. Sear them for 5-7 minutes. You want the skin to be crispy and golden brown. 3. Flip the chicken thighs over. Squeeze fresh lemon juice on top. 4. Pour the chicken stock around the thighs in the skillet. Avoid pouring it directly on the skin to keep it crispy. 5. Move the skillet to the oven and bake for 25-30 minutes. 1. Use a meat thermometer to check the chicken’s internal temperature. It should reach 165°F (75°C). 2. If you want extra crispy skin, broil the chicken for 2-3 minutes at the end. 3. Once done, take it out of the oven and let the chicken rest for 5 minutes before serving. 4. Garnish with freshly chopped parsley for a touch of color. To get that perfect crispy skin, start by drying the chicken. Use paper towels to pat the skin until it is dry. Moisture makes the skin soggy. Next, make sure to season well. Rub the spice mix all over the thighs, focusing on the skin side. When you sear the chicken, heat the oil until it shimmers. This helps create a nice golden-brown crust. If you want extra crispiness, broil the chicken for a few minutes at the end. Marinating adds depth to the chicken’s taste. Use a mix of smoked paprika, garlic powder, lemon juice, and olive oil. You can marinate the chicken for at least 30 minutes or up to overnight in the fridge. This allows the flavors to soak in deeply. If you want a kick, add a bit more cayenne pepper to the marinade. Always remember to bring the chicken to room temperature before cooking for even cooking. Pair your smoky paprika chicken thighs with sides that balance the flavors. Roasted vegetables like carrots, bell peppers, and zucchini work well. A simple green salad with a lemon vinaigrette adds freshness. You could also serve it with rice or quinoa for heartiness. If you want something more filling, try creamy mashed potatoes. Always garnish with fresh parsley for a pop of color and flavor. Pro Tips Choose Quality Chicken: Opt for organic or free-range chicken thighs for better flavor and texture. Let it Rest: Allow the chicken to rest after cooking to retain its juices for a more succulent bite. Customize Spices: Feel free to adjust the spices according to your preference; try adding cumin or smoked salt for a unique twist. Use a Meat Thermometer: Ensure perfect doneness by checking the internal temperature; it should reach 165°F (75°C). {{image_2}} You can change the flavor of your smoky paprika chicken thighs with different spice mixes. Try using cumin, coriander, and chili powder for a more Mexican twist. A mix of rosemary, thyme, and lemon zest can give a fresh herbal taste. The key is to use spices that you enjoy. Experiment with what you have at home. Grilling your chicken thighs adds a lovely smoky flavor. It also gives you those nice grill marks. To grill, start by marinating the chicken in the spices for a few hours. Preheat your grill to medium heat and cook for 6-8 minutes on each side. Baking is great for an easy, hands-off approach. In the oven, the skin gets crispy while the meat stays juicy. Both methods yield delicious results. Boneless thighs cook faster and can be very juicy. They also absorb flavors well. If you use chicken breasts, keep an eye on the cooking time. Breasts can dry out quickly. For boneless thighs, reduce the bake time to about 20-25 minutes. This keeps them tender and flavorful. Always check the temperature to ensure they reach 165°F (75°C). After cooking your smoky paprika chicken thighs, let them cool down. Place them in an airtight container. This keeps them fresh and safe. You can store them in the fridge for up to three days. If you want to keep them longer, freeze them. Wrap each thigh in plastic wrap, then place them in a freezer bag. This helps avoid freezer burn. They can last in the freezer for up to three months. To reheat chicken thighs, use the oven. Preheat it to 350°F (175°C). Place the thighs on a baking tray. Cover them with foil to keep them moist. Heat for about 15-20 minutes, or until they reach 165°F (75°C). You can also use the microwave. Place the thighs on a microwave-safe plate. Cover with a damp paper towel and heat for 1-2 minutes. Check the temperature before serving. Prepared chicken thighs have a good shelf life. In the fridge, they stay safe for three days. After that, they may lose quality and flavor. If frozen, they last for three months. However, for the best taste, eat them within one month. Always check for signs of spoilage like off smells or changes in color before eating. Yes, you can! Prepare the chicken thighs by seasoning them and store them in the fridge. You can do this up to one day ahead. When you are ready, just sear and bake them. This saves time and lets the flavors blend. If you don’t have smoked paprika, you can use regular paprika. You can also try a mix of paprika and a little cumin. Each option changes the flavor but still tastes good. The best way to check is by using a meat thermometer. Insert it into the thickest part of the thigh. It should read 165°F (75°C) to be safe. If you don’t have a thermometer, check if the juices run clear when you cut into the chicken. If they are pink, cook it a bit longer. This blog post covered how to make delicious smoky paprika chicken thighs. We explored the fresh ingredients needed, preparation steps, and cooking techniques. You learned tips for great flavor and texture, along with storage and reheating methods. In closing, using fresh ingredients helps you enjoy a tasty meal. Remember, cooking is about experimenting. So, feel free to try variations and make the recipe your own! Enjoy your cooking adventure!$

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

Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels to ensure crispy skin.
In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, salt, and black pepper.
Rub the spice mixture evenly over the chicken thighs, ensuring to coat both sides nicely.
In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the chicken thighs skin-side down and sear for about 5-7 minutes until the skin is crispy and golden brown.
Flip the chicken thighs over and squeeze fresh lemon juice over them.
Pour the chicken stock into the skillet around the thighs; avoid pouring it directly over the chicken to keep the skin crispy.
Transfer the skillet to the preheated oven and bake for about 25-30 minutes or until the internal temperature reaches 165°F (75°C).
If desired, broil for an additional 2-3 minutes at the end for extra crispy skin.
Remove from the oven and let the chicken rest for 5 minutes before serving. Garnish with freshly chopped parsley.

Notes

Serve the chicken thighs on a rustic wooden board or on a colorful plate with a drizzle of the pan juices. Pair it with roasted vegetables or a simple green salad for a complete meal.

Keyword chicken, oven-baked, paprika, smoky, thighs