Spicy Paprika Chicken Thighs
Spicy Paprika Chicken Thighs is a quick and tasty dinner option that’s ideal as a midweek 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.
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)