Paprika Chicken
Tender, flavorful chicken thighs roasted with a sweet and smoky paprika spice rub.
Equipment
- Small Bowl
- Large Bowl
- 9x9 baking dish
- Measuring Spoons
- Measuring cup
- Paper Towels
- Meat Thermometer
Ingredients
- 1/3 cup olive oil
- 2 tablespoons dark brown sugar
- 1 tablespoon sweet paprika
- 1 1/2 teaspoons chipotle chili pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 8 medium chicken thighs skinless, bone-in (about 2 pounds total)
- fresh chopped parsley for garnish
Instructions
- Preheat the oven to 400°F (204°C).
- In a small bowl, whisk together 1/3 cup olive oil, 2 tablespoons dark brown sugar, 1 tablespoon sweet paprika, 1½ teaspoons chipotle chili pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and ½ teaspoon ground black pepper until smooth.
- Trim any excess fat from the chicken thighs and pat them dry with paper towels.
- Place the chicken thighs in a large bowl and pour the spice and oil mixture over them. Toss thoroughly so each piece is evenly coated.
- Arrange the coated thighs in a single layer in a 9×9-inch baking dish.
- Roast in the preheated oven for about 40 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
- Let the chicken rest for 5 minutes, then garnish with fresh chopped parsley and serve.
Notes
- Break up lumpy spices with a fork or mortar and pestle before using.
- A small amount of oil can help smooth spices if needed.
- For bolder flavor, marinate the coated chicken 1–3 hours in the fridge.
- Use a meat thermometer to ensure the chicken reaches 165°F.
- Oven temperatures vary; start checking near the end of the recommended time.