Spicy Paprika Chicken Thighs is a quick and tasty dinner option that’s ideal as a weeknight meal. Tender chicken thighs are marinated in smoked paprika, spicy chili paste, and a few other classic Mediterranean spices. The result is a mildly spiced and full-flavored chicken thigh that’s juicy and tender.
With just 5 minutes prep and only 30 minutes to marinate, this is a great meal option when you’re short on time. It requires only a few simple ingredients and when paired with your favorite grain and some leafy green or steamed veg, makes a healthy balanced meal.
Sauce & Marinade | 5 Minute Prep Recipe | Chicken Recipe | Weeknight Meals
Table of contents:
How to Make Spicy Paprika Chicken Thighs
Ingredients
- 4 skin-on chicken thighs (approx 800g / 28oz.)
- 1 tbsp Smoked Paprika (we used Spanish La Vera Smoked Paprika)
- 1 tsp Ground Cumin
- 1 tsp Garlic Powder
- ½ tsp White Pepper
- Salt to taste
- 4 cloves of garlic
- Olive oil
- Fresh chopped parsley
- 1 TBSP Sherry Vinegar
- 2 tsp hot Chili paste (as hot as you like)
- 1 tsp Cayenne Pepper (optional for extra heat)
Equipment
- Large Glass bowl with lid
- Large Cast Iron Skillet
- Cooking tongs
- Garlic Press
Instructions
- Add all ingredients to a large bowl and mix by hand, ensuring to rub the marinade into the chicken and skin, prep should be less than 5 minutes.
- Cover and marinate in the fridge for 30 minutes (up to 2 hours).
- Heat a splash of oil in a pan on medium-high heat. Add the marinated chicken and drizzle any excess marinade over the chicken thighs.
- Cook for 6-7 minutes per side or until golden brown and the skin is crispy.
NOTE: Use a meat thermometer to test the internal temperature of the chicken has reached 74°C / 165°F
Cooking Tips:
Marinade
Use a 3:1 oil-to-acid ratio when making the marinade. If you don’t want to use vinegar, use freshly squeezed lemon juice instead. There are more marinade tips below in the article body.
Best chicken to use
We used skin-on bone-in chicken thighs for this recipe. Skinless chicken thighs will also work well, as will boneless chicken thighs (just adjust the cooking time to suit).
Crispy chicken skin
For a good crispy skin, get the `pan very hot and add a splash of oil and then add the chicken thighs skin side down. Sear them for a minute or two, and then finish them off under a broiler for 2-3 minutes. This will give you the perfect crispy chicken skin.
Use good quality olive oil
We always prefer to use extra virgin olive oil when cooking, here are a few suggestions:
- Olive oil (Greece)
- Extra Virgin Olive Oil (Spain)
- Extra Virgin Olive Oil (Greece)
- Extra Virgin Olive Oil (Italy)
Spicy Paprika Chicken Thighs
Spicy Paprika Chicken Thighs combine bold, smoky flavors rooted in Spanish and North African culinary traditions. This dish features bone-in chicken thighs coated in a vibrant spice blend, where Spanish smoked paprika imparts a deep, woodsy flavor, ground cumin adds a warm earthiness, and chili paste brings a touch of heat.
These spices create a rich marinade that not only infuses the chicken with irresistible layers of flavor but also highlights the robust, aromatic influences of Mediterranean and Moorish cuisines. Perfect for a hearty dinner, this recipe promises a delicious kick of flavor and spice.
How spicy is spicy paprika chicken?
This recipe is very versatile and can be made as spicy or mild as you like. We used two heaped teaspoons of a mild chili paste, giving the dish some warmth without being overpowering. There is also a little heat (or spice) coming from the white pepper and the smoked paprika, but this is very mild.
Chili paste options:
Best fresh chili to use for a very spicy meal
Another option for those who like it hot, is to use fresh hot chili. For a very spicy meal, the following chilies are among the best choices:
- Habanero: These peppers are popular for their combination of heat (100,000–350,000 SHU) and flavor, offering a fruity, slightly sweet profile that adds depth as well as spice.
- Thai Bird’s Eye Chili: Common in Thai and Southeast Asian cuisine, these small chilies pack a punch with around 50,000–100,000 SHU. They’re ideal for curries and stir-fries.
- Scotch Bonnet: Often used in Caribbean cooking, Scotch bonnets bring 100,000–350,000 SHU. They have a sweet and tropical flavor with an intense, fiery heat.
- Serrano: While milder than some of the other options (10,000–25,000 SHU), serranos can be used in higher quantities to increase the spice level without overpowering the dish.
- Cayenne: Averaging about 30,000–50,000 SHU, cayenne peppers offer a spicy kick with a straightforward heat that works well in a wide range of dishes.
Insanely hot chilis:
If you are inclined to very VERY spicy foods, then the chilis below wil bring the maximum amount of heat.
⚠️NOTE: Not for the faint-hearted!
- Carolina Reaper: This is one of the hottest chilies in the world, with an average of over 1.5 million Scoville Heat Units (SHU). It has a fruity flavor but is intensely spicy.
- Ghost Pepper (Bhut Jolokia): With a Scoville rating of about 1 million SHU, ghost peppers deliver a slow-building heat and a smoky, slightly fruity taste.
Marinating Tips for Chicken Thighs
- The ideal amount of time to marinate is from 30 minutes to 2 hours
- Ensure the chicken is evenly coated.
- Use your hands to rub the marinade in and under the skin of the chicken thighs.
30 minutes is the ideal amount of time to marinate the chicken, and up to 2 hours will yield great results. The beauty of this recipe is you don’t need to marinate it for hours and hours to get a good balance of flavor in the chicken.
When marinating, make sure you evenly coat the chicken and we recommend using your hands to rub the marinade all over the chicken. If using skin-on chicken breasts, ensure the marinade covers all of the skin and if possible try to get it in underneath the skin.
We use some sherry vinegar to speed things up and help the marinade penetrate the chicken thighs. We use around a tablespoon of sherry vinegar and around 2-3 tablespoons of olive oil. This follows the 3:1 oil to acid ratio which works so well with marinating meats and poultry.
Read more about the oil-to-acid ratio in this article: What is the Oil-To-Acid Ratio With Mediterranean Marinades and Dressings?
How to Cook Chicken Thighs in a Pan
Cook chicken thighs in a pan over a medium-high heat. Use a splash of oil (or some of the marinade juices) and once the pan is hot, add the chicken skin side down. Aim to hear a sizzle once you put the chicken in the pan.
Cook the chicken for 6-7 minutes per side, turning and rotating the chicken occasionally so it doesn’t stick to the pan and cooks evenly on all sides.
To check chicken is done, it’s easiest to use a Meat thermometer and make sure the internal temperature of the thickest part of the chicken has reached 74°C / 165°F.
More Mediterranean Chicken Recipes:
- Creamy Tuscan Chicken with Sun-Dried Tomatoes and Spinach
- Sheet Pan Baked Mediterranean Chicken Thighs with Chickpeas and Pancetta
- Grilled Lemon Herb Chicken Recipe
- Healthy Baked Mediterranean Chicken Thighs | Easy Sheet Pan Recipe
- Mediterranean Chicken with a Tangy Olive Oil and Lemon Marinade
- Spanish-Style Chicken Thighs
- Creamy garlic Chicken
Nutrition Facts
Spicy Paprika chicken thighs is best when served alongside some fresh greens or steamed veg, and for some carbs, we suggest steamed white rice, brown rice, or wild rice.
Nutrition facts below are for the chicken and marinade only, without sides.
| Servings: 4 | |
| Amount per serving | |
| Calories | 351 |
| % Daily Value* | |
| Total Fat 18.2g | 23% |
| Saturated Fat 3.9g | 19% |
| Cholesterol 126mg | 42% |
| Sodium 208mg | 9% |
| Total Carbohydrate 3.7g | 1% |
| Dietary Fiber 0.5g | 2% |
| Total Sugars 1.3g | |
| Protein 41.3g | |
| Vitamin D 0mcg | 0% |
| Calcium 42mg | 3% |
| Iron 3mg | 14% |
| Potassium 399mg | 8% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
Spicy Paprika Chicken Thighs
Equipment
- Large Glass bowl with lid
- Large Cast Iron Skillet
- Cooking tongs
- Garlic press
Ingredients
- 4 skin-on chicken thighs approx 800g / 28oz.
- 1 tbsp Smoked Paprika we used Spanish La Vera Smoked Paprika
- 1 tsp Ground Cumin
- 1 tsp Garlic Powder
- ½ tsp White Pepper
- Salt to taste
- 4 cloves of garlic
- Olive oil
- Fresh chopped parsley
- 1 TBSP Sherry Vinegar
- 2 tsp hot Chili paste as hot as you like
- 1 tsp Cayenne Pepper optional for extra heat
Instructions
- Add all ingredients to a large bowl and mix by hand, ensuring to rub the marinade into the chicken and skin, prep should be less than 5 minutes.4 skin-on chicken thighs, 1 tbsp Smoked Paprika, 1 tsp Ground Cumin, 1 tsp Garlic Powder, ½ tsp White Pepper, Salt to taste, 4 cloves of garlic, Olive oil, Fresh chopped parsley, 1 TBSP Sherry Vinegar, 2 tsp hot Chili paste, 1 tsp Cayenne Pepper
- Cover and marinate in the fridge for 30 minutes (up to 2 hours).
- Heat a splash of oil in a pan on medium-high heat. Add the marinated chicken and drizzle any excess marinade over the chicken thighs.
- Cook for 6-7 minutes per side or until golden brown and the skin is crispy.
- Use a meat thermometer to test the internal temperature of the chicken has reached 74°C / 165°F
Video
Notes
Cooking Tips:
Marinade Use a 3:1 oil-to-acid ratio when making the marinade. If you don’t want to use vinegar, use freshly squeezed lemon juice instead. There are more marinade tips below in the article body. Best chicken to use We used skin-on bone-in chicken thighs for this recipe. Skinless chicken thighs will also work well, as will boneless chicken thighs (just adjust the cooking time to suit). Crispy chicken skin For a good crispy skin, get the `pan very hot and add a splash of oil and then add the chicken thighs skin side down. Sear them for a minute or two, and then finish them off under a broiler for 2-3 minutes. This will give you the perfect crispy chicken skin. Use good quality olive oil We always prefer to use extra virgin olive oil when cooking, here are a few suggestions:- Olive oil (Greece)
- Extra Virgin Olive Oil (Spain)
- Extra Virgin Olive Oil (Greece)
- Extra Virgin Olive Oil (Italy)
