Smoked Paprika Chicken Thighs

Ingredients

• Paprika

  Spices

  2 tbsp or 14g

• Garlic powder

  Spices

  1 tsp or 3g

• Parsley

  Spices, dried

  1 tsp or 0.5g

• Salt

  Table

  ¾ tsp or 5g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Chicken thigh

  Broilers or fryers, meat only, raw

  6 thigh, bone and skin removed or 414g

Directions

1. Place the chicken thighs on a baking sheet and brush with olive oil. Sprinkle half the smoked paprika, garlic powder, dried parsley, and salt on the chicken. Turn thighs over and repeat.
2. In the meantime, set the oven to broil and place a rack in the upper third of the oven. Place the chicken thighs under the broiler for about 5 to 7 minutes, or until a crust begins to form around the edges. Flip the thighs and cook them under the broiler for a further 5 to 7 minutes, until cooked through (the temperature should register 165°F on an instant-read thermometer).
3. Cooking time depends on how big the chicken thighs are and how hot your oven is; the most important thing is that the chicken be cooked through.
4. Once cooked, let the thighs rest for a minute or two before serving to allow the juices to evenly distribute through the meat. Sprinkle with chopped parsley and serve.
5. Enjoy!

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• Paprika Chicken
• Chicken Paprikash
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