Smoked Paprika Chicken
User Reviews
4.8
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Prep Time
2 mins
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Cook Time
14 mins
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Total Time
16 mins
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Servings
8 servings
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Calories
197 kcal
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Course
Main Course
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Cuisine
American
Smoked Paprika Chicken
Description
Smoked Paprika Chicken relies on a simple seasoning mix of smoked paprika, garlic powder, and salt applied generously to boneless, skinless chicken thighs. The broiling process cooks the chicken quickly at high heat, allowing the exterior to caramelize and create a crust with some blackened edges that contribute to a grilled, smoky flavor. The recipe uses a careful broiling setup by positioning the rack several inches below the oven flame to avoid burning while ensuring thorough cooking. Olive oil brushed on the baking sheet prevents sticking and assists in browning.
This dish can be served as a main protein alongside vegetables, rice, or salads. The smoky and savory flavors make it versatile for a range of meals where a well-seasoned, tender chicken is desired. Adjust salt according to preference, noting it is a key part of the flavor profile.
The recipe notes that if using chicken breasts, extra olive oil is added for moisture, and that placement of the broiler rack may need adjustment based on oven differences. The method includes flipping the chicken halfway through broiling to cook evenly. This preparation is straightforward and delivers a distinct smoky taste without complicated steps.
Ingredients
- 2 pounds chicken thigh boneless, skinless or chicken breast
- 2 tablespoons smoked paprika
- 1 teaspoon garlic powder
- 3/4 teaspoon salt (you can use less if salt sensitive, but don't cut it completely - the salt is a key component of the flavor here)
- 3 tablespoons extra virgin olive oil for chicken breasts) - plus 1 tbsp for brushing the baking sheet
Instructions
For Boneless Skinless Chicken Thighs
- Preheat the broiler on high. Set a rack in the oven at least 6 inches below the flame. If you put the rack right under the flame, the chicken will burn on the outside before it's cooked through. In my oven, placing the rack on the second tier works best. Yours may be different.
- Brush a baking sheet evenly with olive oil (about 1 tbsp to cover the sheet) and lay the chicken thighs out flat. In a small bowl, stir together the smoked paprika, garlic powder, and salt. Sprinkle boths sides of all the thighs generously with the seasoning, completely covering the surface of the chicken.
- Broil the chicken for about 7 minutes on each side, until the thighs are cooked through and have developed a nice crust. A little blackening on the edges is ok and will give it a "grilled" flavor. Broilers tend to vary in terms of strength; if your chicken seems to be burning or cooking too fast, move the rack down a notch and continue broiling until fully cooked.
- Once the chicken has cooked through (internal temperature of 160 degrees F), serve immediately.
For Boneless Skinless Chicken Breasts
- In a small bowl, combine smoked paprika, garlic powder, salt, and 3 tbsp olive oil to create a smooth paste.
- Trim chicken breasts of excess fat and tendons.
- Place the chicken breasts in a line on a layer of plastic wrap, spaced about 2 inches apart. Cover them with another layer of plastic wrap, so that the breasts are sandwiched between two layers of plastic.
- Use a mallet to gently pound out the chicken breasts until they are an even thickness all the way across and about 1 1/2 times their original size. This will allow the breasts to cook more evenly under the broiler.
- Brush a baking sheet with 1 tbsp olive oil. Place the chicken breasts on the baking sheet. Paint each breast on both sides with a thin, even layer of the smoked paprika paste. Let the breasts stand for 20 minutes to allow the flavor to infuse the meat.Place a rack at least 6 inches below your broiler and preheat the broiler. In my oven, placing the rack on the second tier works best. Yours may be different.
- Place the chicken under the broiler and let it broil for about 6-7 minutes until a crust begins to form around the edges. If your chicken seems to be burning or cooking too fast, move the rack down a notch.Flip the breasts with a pair of tongs. If the breasts appear to be dry after you turn them, baste them with a little olive oil. A little blackening here and there is ok and helps the flavor. Let the breasts continue cooking under the broiler for another 5-7 minutes, or until cooked through (internal temperature of 160 degrees F).
- Let the breasts rest for a minute or two before serving to allow the juices to evenly distribute through the meat. Serve.
Notes
- When using chicken breasts instead of thighs, add extra olive oil to maintain moisture.
- Position the broiler rack to avoid burning the chicken while ensuring it cooks through; adjust based on your oven.
- Flip the chicken pieces halfway through broiling for even cooking and crust formation.
- Don't reduce the salt entirely, as it's important for the flavor development with smoked paprika.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 1g | 0% |
| Protein | 24g | 48% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 73mg | 24% |
| Sodium | 351mg | 15% |
| Potassium | 464mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 896IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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