Paprika Chicken Thighs
Introduction
Paprika Chicken Thighs are the answer for anyone craving bold flavor and juicy, satisfying chicken with very little fuss. The smoky sweetness of paprika complements the richness of the thighs, while a simple blend of spices ensures every bite is aromatic and deeply savory. This recipe is a real crowd-pleaser and weeknight hero, delivering restaurant-quality results with minimal ingredients and effort.
Why You’ll Love Paprika Chicken Thighs
Paprika Chicken Thighs shine by delivering a satisfying crisp texture on the outside and keeping the meat tender inside. The spice rub does most of the work, infusing each bite with a perfect balance of smokiness and mild heat. Whether baked, pan-fried, or air-fried, this dish adapts to your kitchen tools and remains both simple and irresistibly tasty.
Getting the Most Flavor from Your Spice Mix
The secret to extraordinary chicken is in the rub: smoked paprika, garlic powder, onion powder, a touch of cayenne, black pepper, and salt. For consistent and quick mincing of any vegetables you may want to serve alongside, a tool like the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper can be a major time-saver.
For best results, gently pat the chicken thighs dry and coat them evenly in olive oil before sprinkling on your spice mix. Letting the chicken rest for 15-30 minutes before cooking allows the flavors to absorb more deeply.
How to Cook Paprika Chicken Thighs
You can cook Paprika Chicken Thighs using several methods, but for convenience and crispy skin, the COSORI Air Fryer 9-in-1 is a standout. If you prefer oven baking, lining your tray with Reynolds Kitchens Brown Parchment Paper Roll helps ensure easy cleanup.
For stovetop cooking and perfectly seared results, a reliable pan like the SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch allows you to control browning and moisture for juicy chicken every time.
Serving Suggestions & Storage
Serve your Paprika Chicken Thighs with a fresh salad, roasted vegetables, or a hearty grain like rice or couscous. When prepping vegetables for sides, use the vegetable chopper for even cuts. If you have leftovers, portion them in an airtight container such as the Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup) for easy reheating and meal prep.
Nutritional Information and Serving Size
This recipe serves 4, with each serving providing approximately 260–300 calories depending on portion size. Most of the calories come from protein and heart-healthy fats in the thighs. When paired with vegetables and healthy grains, Paprika Chicken Thighs can form the centerpiece of a well-balanced meal.
Paprika Chicken Thighs Recap
Paprika Chicken Thighs bring bold, smoky flavor and satisfyingly juicy texture to your table with very little effort. The versatile rub and adaptable cooking methods make this a go-to recipe for home cooks who want a foolproof, impressive dinner.
Ingredients
Instructions
- Pat the chicken thighs dry with paper towels. Place on a large plate or Bamboo Cutting Boards for Kitchen, Set of 3 for easy prep.
- In a small bowl, mix together the smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using).
- Rub olive oil all over the chicken thighs, then sprinkle the spice mix evenly on each thigh, pressing to adhere. Let rest 15–30 minutes for best results.
- Choose your cooking method:
- Air Fryer: Preheat to 380°F. Arrange thighs in a single layer (skin side up if using skin-on), and cook for 20–25 minutes, flipping at the halfway point, until internal temperature reaches 165°F. Use a ThermoPro TP19H Digital Meat Thermometer for Cooking to check doneness.
- Oven: Preheat to 425°F. Arrange thighs on a baking sheet lined with Reynolds Kitchens Brown Parchment Paper Roll. Roast for 25–30 minutes, or until golden and cooked through.
- Stovetop: Heat the SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch over medium-high heat. Sear the chicken (skin down first) for 4–5 minutes per side, covering partially to help cook through, until fully cooked.
- Garnish with chopped parsley or a squeeze of lemon and serve hot.
Cook and Prep Times
Prep Time: 10 minutes
Rest Time: 15–30 minutes (optional, but recommended)
Cook Time: 25 minutes
Total Time: 40–50 minutes (including resting time)
