Description

Paprika Baked Chicken Thighs are succulent, skinless, bone-in chicken thighs oven-baked with a special blend of spices infused with smoked paprika and cayenne pepper. This spice blend is versatile and perfect for grilled meats, beef, and kabobs.

Ingredients

Scale

8 bone-in, skinless chicken thighs (approx. 1 lb 3 oz)
2 Tbsp Paprika Spice Blend (recipe below)
1/2 tsp kosher salt
2 Tbsp mayonnaise or oil (virgin olive oil or vegetable oil)
2 Tbsp chopped parsley (for garnish)
4 Tbsp Smoked Paprika
3 Tbsp Garlic Powder
1 Tbsp Onion Powder
3 Tbsp Ground Black Pepper
1 tsp Cayenne Pepper
3 Tbsp Brown Sugar

Instructions

Combine: In a small container, shake together the smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper, and brown sugar until well combined.
Prepare: Preheat your oven to 450°F with the rack in the middle position. Remove skin and trim excess fat from the chicken thighs.
Season: In a large bowl, toss the chicken with oil or mayonnaise, 2 Tbsp of the prepared spice blend, and 1/2 tsp salt, massaging the spices into the meat.
Bake: Arrange the chicken in a 9″x9″ baking pan. Bake uncovered for 45 to 55 minutes, or until the meat is easily pierced with a fork and juices run clear (internal temperature should reach 165°F).
Serve: Garnish with fresh chopped parsley before serving.

Notes

The spice blend recipe makes more than needed for this meal; store the remaining blend for future use. For a smaller batch specific to this recipe, use 3/4 tsp smoked paprika, 2/3 tsp garlic powder, 1/4 tsp onion powder, 2/3 tsp black pepper, a small pinch of cayenne, and 2/3 tsp brown sugar.

Prep Time: 10 minutes
Cook Time: 55 minutes
Category: Main Entree
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 thigh
Calories: 406 kcal
Sugar: 10 g
Sodium: 532 mg
Fat: 15 g
Saturated Fat: 3 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 7 g
Protein: 42 g
Cholesterol: 196 mg

Keywords: chicken thighs, baked chicken, paprika spice blend, main entree, dinner