Smoked Paprika Chicken Thighs

Smoked Paprika Chicken Thighs

 

 

 

 

 

 

 

 

 

 

  

 

 

If you asked me what my favorite spice is, I would say Smoked paprika. I love cooking with it and use it on chicken a lot! It’s a wonderful savory spice that comes from a type of pepper that is driedand smoked. It’s not very spicy but adds a rich flavor that makes things taste like you just pulled it off the grill.  Here is one of my favorite recipes to make using this incredible spice. The chicken is so tender and the flavors are unlike anything else. I make it two ways and I will share both with you now.

Smoked Paprika Chicken Thighs (Roasted)

4 Bone in, skin on chicken thighs

2 tablespoons soften butter 

1 tablespoon olive oil

½ teaspoon Kosher salt

1 tablespoon Smoked paprika

1 teaspoon Garlic powder

1 teaspoon Garlic salt

½ teaspoon Oregano

½ teaspoon Onion powder

 

Preheat oven to 450 degrees.

 

In a small bowl mix together the salt, smoked paprika, garlic powder, garlic salt, oregano and onion powder. Set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pat the chicken thighs with a paper towel to remove moisture.

Place the chicken thighs on a foil or parchment lined baking sheet, skin side up. Run your hands under the chicken skin to separate it from the chicken underneath. Place dollops of butter all over underneath the skin and then press down over the skin to spread around underneath.

 

 

 

 

 

 

 

 

 

 

 

Drizzle olive oil onto the chicken on both sides. Sprinkle both sides with seasoning mixture until well covered. 

Roast the chicken thighs in the oven, skin side down, for 10 minutes.

After 10 minutes, flip the chicken thighs, so that the skin side is up. Roast for another 15 minutes or so, until the internal temperature is 165 degrees F.  Allow chicken to rest for 5 minutes before serving.

 

NOTE:   Want crispier skin?  And a faster method?  Use your Air Fryer to make these delicious thighs.  Same ingredients just a different and faster cooking method.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Crispy Smoked Paprika Chicken Thighs  (Air Fryer) 

 

Follow the recipe above but instead of roasting them on a sheet pan in the oven use your Air Fryer.

Preheat your air fryer to 380F for 5 minutes. After pre-heating, spray with cooking spray.

Place the seasoned chicken thighs in the air fryer, skin side down, for 12 minutes. 

After 12 minutes, turn your chicken thighs skin side up and cook for 10 minutes more. If you would like your chicken thighs super crispy. Cook for 4 minutes increments to get your desired crispness. 

Thighs are done when an internal meat thermometer reads 165 F.