Sunday, February 6, 2011

Smoked Paprika Chicken Thighs

This is a great recipe I adapted from the Make it Paleo cookbook. The combination of seasonings is smokey and spicy--but not too spicy. If you don't have chicken thighs, you can use another part of the bird, just adjust your cook time accordingly. I prefer using thighs since they stay nice and juicy. This meal is very quick to put together and, once it's in the oven, you can work on your side dish. I served ours chicken with some delicious hazelnut brussels. Yum!

Adapted from Make It Paleo, Bill Staley and Hayley Mason.

Serves 4.

8 bone-in, skin-on chicken thighs
3 tsp smoked paprika
3 tsp garlic powder
3 tsp ground cumin
3/4 tsp ground cayenne
3 Tbsp olive
sea salt
freshly ground black pepper


  1. Preheat oven to 425 degrees F.
  2. Rise chicken thighs and pat dry with paper towels. Place in a large resealable bag.
  3. Combine paprika, garlic powder, cumin, cayenne, and oil in a small bowl.
  4. Pour mixture over chicken, seal bag, and toss until chicken is well coated.
  5. Place chicken on a broiler pan or a cooling rack set in a large, rimmed baking sheet.
  6. Bake for 40-45 minutes or until crust is crispy and chicken is cooked through.

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