Name: Smoked Paprika Chicken Thighs
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Smoked paprika - 1 tablespoon; Granulated garlic - 1 teaspoon; Ancho chile powder - ½ teaspoon; Salt - ½ teaspoon; Ground turmeric - ¼ teaspoon; Freshly ground black pepper - ¼ teaspoon; Olive oil - 1 tablespoon; Cider vinegar - 1 tablespoon; Bone-in, skin-on chicken thighs - 4 large; Melted butter - 2 tablespoons; Minced fresh parsley (Optional) - 2 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Smoked Paprika Chicken Thighs

1. Smoked paprika - 1 tablespoon

2. Granulated garlic - 1 teaspoon

3. Ancho chile powder - ½ teaspoon

4. Salt - ½ teaspoon

5. Ground turmeric - ¼ teaspoon

6. Freshly ground black pepper - ¼ teaspoon

7. Olive oil - 1 tablespoon

8. Cider vinegar - 1 tablespoon

9. Bone-in, skin-on chicken thighs - 4 large

10. Melted butter - 2 tablespoons

11. Minced fresh parsley (Optional) - 2 tablespoons

How to cook deliciously - Smoked Paprika Chicken Thighs

1. Stage

Preheat the oven to 400 degrees F (200 degrees C). Grease an 8x8-inch baking dish.

2. Stage

In a large resealable storage bag, combine paprika, garlic, ancho chile powder, salt, turmeric, and black pepper; add olive oil and apple cider vinegar and mix together. Place chicken thighs into the bag, reseal, and massage seasoning mix into chicken. Marinate, refrigerated, for at least 15 minutes.

3. Stage

Place the chicken in the prepared baking dish and drizzle with melted butter.

4. Stage

Bake in the preheated oven until the chicken is no longer pink inside and the skin is crispy, about 40 minutes, brushing occasionally with the pan drippings. An instant-read thermometer inserted into the thick part of a thigh should read at least 165 degrees F (74 degrees C). For extra crispy skin, place under the broiler for 1 to 2 minutes. Garnish with parsley.