Paprika Coated Chicken Thighs
Paprika is a spice made from air-dried fruits of the chili pepper family of the species Capsicum annum. There’s sweet paprika, hot paprika and smoked paprika (which can also be sweet or hot). If you’re shopping and find paprika that isn’t marked hot or smoked, it’s usually the sweet paprika.
I prefer the sweet for most dishes and occasionally the hot. I am not a fan of the smoked, but some folks love the flavor of smoked anything, so if you are one of those that enjoys the smoked flavor, by all means you can use it with this recipe.
Eat This With That
Quinoa With Sweet Peas & Mint is a perfect compliment to this dish, with the cool taste of mint against the heat and smoke taste of the paprika and cayenne; it’s a perfect balance of flavors.
Here I have served this dish on a bed of arugula salad: which is a drizzle of olive oil, small amount of red onion, squeeze of lemon, salt and pepper to taste, and toss. It’s that simple!
Lighten It Up
You can use chicken breast or skinless, boneless chicken thighs for this recipe to reduce the calorie count. I have used legs, thighs (both boneless and skinless and not), and I have used breast. For the most part, thighs and legs are a bit more budget-friendly. I love them all covered with the spices from this dish. I usually go for what’s on sale in the organic meat section. Play around and find your favorite.
- 1 tablespoon extra virgin olive oil
- 8 bone-in chicken thighs with skin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground thyme
- 1 tablespoon paprika
- 1/4 teaspoon ground black pepper
- Preheat oven to 350 degrees F. Use a baking sheet and drizzle with olive oil. Arrange chicken thighs on prepared baking sheet.
- Combine garlic powder, onion powder, oregano, thyme, paprika, and pepper together in a small container with a lid. Close the lid and shake container until spices are thoroughly mixed. Sprinkle spice mixture liberally over chicken thighs.
- Bake chicken in the preheated oven until skin is crispy, thighs are no longer pink at the bone, and the juices run clear, about 40-60 minutes (according to the size of the thigh). An instant-read thermometer inserted near the bone should read 165 degrees F