Grilled Spicy Paprika Chicken Recipes
PAPRIKA BAKED CHICKEN THIGHS
Paprika Baked Chicken Thighs are Easy, Succulent, Skinless, Bone-in Chicken Thighs that are oven baked with a special blend of spices infused with Smoked Paprika and cayenne pepper. This special Paprika Spice Blend is great on any grilled meats, including chicken breasts, beef and kabobs.
Provided by Marina | Let the Baking Begin
Categories dinner Main Entree
Time 1h5m
Number Of Ingredients 11
Steps:
- Combine all the ingredients for the Meat Spice Blend in a small container and shake until well combined. You will use ONLY 2 Tbsp of this blend in the recipe (Note 1). Save the rest for another time.
- Preheat oven to 450°F with the baking rack in the middle.
- Remove the skin and trim off any fat off the chicken thighs.
- Add the 8 chicken thighs (~ 1 lb 3 oz) to a ziplock or a large bowl, together with 2 tbsp of oil or mayonnaise, 2 Tbsp of the Paprika Meat Spice Blend and 1/2 tsp of salt. Mix well, massaging the spices well into the chicken.
- Add the chicken to a 9"x9" baking pan and bake, uncovered, in preheated to 450°F degrees for 45 to 55 minutes or until the chicken thighs are easily pierced with a fork or knife and juices run clear when pierced. If you have an instant read thermometer, insert it into the thickest part of the meat and it shold register 165F.Garnish with sprinkled parsley if disired.
Nutrition Facts : Calories 406 kcal, Carbohydrate 27 g, Protein 42 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 196 mg, Sodium 532 mg, Fiber 7 g, Sugar 10 g, ServingSize 1 serving
SPICY ORANGE PAPRIKA GRILLED CHICKEN
As I cleaning out boxes of cut out recipes I came across this one. I think its a Canadian Living one but no idea what year. I put mine in the oven to cook.
Provided by bigbadbrenda
Categories Very Low Carbs
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken in shallow dish.
- In a separate bowl whisk the rest of the ingredients and brush over the chicken.
- Cover and refrigerate for 10 min or up to 24 hours.
- Brush BBQ with some oil.
- Place chicken with bone down, close top of grill, turning once about 45 minutes later.
- Transfer to cutting board and let stand 10 minute before cutting.
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- Prepare grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Combine paprika, salt, black pepper, and cayenne in a small bowl.
- Working one at a time, place chickens on a work surface, skin side up. Using your palms, press firmly on breastbone to flatten breast. Season chickens all over with paprika mixture, patting to adhere.
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