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

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.