SMOKE-ROASTED CHICKEN THIGHS WITH PAPRIKA
These chicken thighs are roasted in the heat of a covered grill, smoke commingling with the tint and flavor of paprika to create, thanks to caramelized honey, a sort of crust that makes it very difficult to stop eating. You start by making a paste of sweet and hot paprikas, honey, lemon juice, garlic and butter. Rub that all over the meat, then cook the chicken on a charcoal grill over indirect heat until done. If using a gas grill, make sure one side of the grill is unheated, and either swap out the paprika for the smoked version known as pimenton de la vera or wrap two small mounds of moistened wood chips in heavy aluminum foil and pierce the tops of the packets with the tines of a fork. Place those on the hotter side of the grill before roasting the chicken.
Provided by Sam Sifton
Categories dinner, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Build a fire in a grill with a cover, leaving about 1/3 of the grill free of coals. If using a gas grill, make sure one side of the grill is unheated, and either swap out the paprika above for the smoked version known as pimenton de la vera or wrap two small mounds of moistened wood chips in heavy aluminum foil and pierce the tops of the packets with the tines of a fork.
- In a bowl, combine the paprikas, honey, lemon juice, garlic and butter and stir to make a paste. Season the chicken with salt and pepper, then coat thoroughly by hand with the spice paste.
- Place chicken on cooler side of grill and cover. If using wood chips, place the foil packets, pierced side up, on the hotter side of the grill and cover. Roast chicken for 15 minutes, turn, cook for 10 to 15 minutes more, or until cooked through.
- Serve hot, warm or at room temperature, with lemon wedges, sprinkled with mint leaves.
Nutrition Facts : @context http, Calories 720, UnsaturatedFat 31 grams, Carbohydrate 14 grams, Fat 53 grams, Fiber 2 grams, Protein 47 grams, SaturatedFat 16 grams, Sodium 994 milligrams, Sugar 9 grams, TransFat 0 grams
GRILLED CHICKEN 'N' SMOKED PAPRIKA RUB
This is a really simple tasty Chicken dish, which you can prepare well ahead of time and is is cooked in a George Foreman Grill. Full of flavour that leaves you wanting more - its absolutely delicious served with salads, garlic bread and a nice chilled white wine
Provided by JoyfulCook
Categories Chicken
Time 14m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Pat Dry the chicken. Sprinkle the smoked paprika over both sides, add a dash of oil on both sides rubbing the paprika well over the chicken.
- Grind the Barbecue spices (not ground spices - but the kind that come in a bottle with the grinder attached) over both sides of the chicken, rub in with the back of a spoon.
- Pre heat the George Forman grill on maximum, and cook for just 4 minutes.
GRILLED PORK CHOPS WITH SMOKED PAPRIKA RUB
A lot of purchased barbecue sauces are really high in sugar. If you need to watch the amount of sugar in your diet, try grilling pork chops with this flavorful rub, instead. The rub goes on in advance so the flavors can penetrate the chops.
Provided by Bibi
Categories BBQ & Grilled Pork Chops
Time 8h45m
Yield 6
Number Of Ingredients 8
Steps:
- Combine smoked paprika, salt, pepper, onion powder, garlic, and cayenne in a small bowl.
- Pat chops dry with a paper towel and evenly distribute dry ingredient mixture on front and back of each chop. With fingertips, lightly rub dry ingredient mixture into the chops on both sides.
- Place chops on a plate and cover with plastic wrap. Refrigerate for at least 8 hours.
- Remove rubbed chops from the refrigerator and allow to come to room temperature, about 20 minutes.
- While chops are getting to room temperature, clean the grate of an outdoor gas grill and preheat to medium heat.
- When the grill is ready, lightly spray chops with avocado oil spray.
- Lightly oil the grill grates, place chops on the grill, and cook for about 3 minutes. Rotate chops 90 degrees to create a criss-cross grill pattern and continue grilling for 3 minutes. Turn chops and grill until pork chops are no longer pink inside, about 4 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Remove to a serving platter and allow to rest under a foil tent, for about 5 minutes. Serve warm.
Nutrition Facts : Calories 226.7 calories, Carbohydrate 1.5 g, Cholesterol 94.9 mg, Fat 10.1 g, Fiber 0.5 g, Protein 30.9 g, SaturatedFat 3.5 g, Sodium 548.9 mg
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