Description
This Spicy Smoked Paprika Chicken recipe features tender boneless, skinless chicken thighs or breasts marinated in a smoky and spicy blend of smoked paprika, chili powder, cumin, and garlic. Perfectly cooked on the grill, skillet, or oven, this dish bursts with bold flavors and is ideal for a quick, flavorful weeknight meal.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken thighs or breasts
Marinade & Spices
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- Salt and black pepper, to taste
Garnish
- Fresh parsley, chopped
Instructions
- Prepare the Marinade: In a small bowl, mix together smoked paprika, chili powder, cumin, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. This aromatic spice blend will provide the chicken with its signature smoky and spicy flavor.
- Marinate the Chicken: Rub olive oil evenly over the chicken thighs or breasts, then coat each piece thoroughly with the spice mixture. Allow the chicken to marinate for at least 15 minutes at room temperature or refrigerate for up to 1 hour to deepen the flavors.
- Preheat Cooking Surface: Preheat your grill or skillet to medium-high heat or set your oven to 400°F if baking. These temperatures are ideal to ensure the chicken cooks evenly and retains moisture while developing a crispy exterior.
- Cook the Chicken: For grilling or skillet method, cook the chicken for 6-8 minutes on each side until nicely charred and cooked through, reaching an internal temperature of 165°F. If baking, place the chicken on a baking sheet and bake for 20-25 minutes until fully cooked and juices run clear.
- Garnish and Serve: Once cooked, garnish the chicken with freshly chopped parsley. Serve this flavorful chicken alongside your favorite sides such as steamed rice, roasted vegetables, or a fresh salad for a complete meal.
Notes
- Marinating the chicken for longer enhances flavor but do not exceed 2 hours to avoid texture changes.
- Cayenne pepper is optional; adjust the amount or omit it based on your heat preference.
- This recipe works well with either chicken thighs or breasts; thighs offer more juiciness, while breasts cook faster and are leaner.
- Ensure chicken reaches an internal temperature of 165°F to guarantee it is safely cooked.
- Use fresh parsley for garnish to add color and a mild herbal note that complements the smoky spices.
