Grilled Paprika Chicken Thighs
Grilled Paprika Chicken Thighs are juicy and bursting with bold flavor. Coated in a savory blend of smoked paprika, brown sugar, garlic, and olive oil, then grilled to perfection, this golden brown paprika chicken recipe is ready in under an hour!
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Juicy chicken thighs are full of so much flavor. They’re versatile and easy to prepare in so many ways. If you’re looking for new ways to make tender dark meat, try these Slow Cooker BBQ Chicken Thighs or these super simple Cast Iron Chicken Thighs.
Why Make These Paprika Chicken Thighs
You only need a handful of common pantry staples. Using simple ingredients helps keep this recipe affordable. Tender chicken thighs with their juicy dark meat won’t break the bank, are fast enough to make for a busy weeknight dinner, and can pair with a variety of side dishes. Grilling chicken is perfect for summer cookouts and great for scaling this recipe for meal prepping.
Let's Gather The Ingredients
- Smoked paprika: This will yield a much different flavor than regular paprika. Sweet paprika could be used, but it will change the flavor profile.
- Brown sugar: Light or dark will work.
- Garlic powder: Granulated garlic can also be used.
- Salt and black pepper
- Chicken thighs: Bone-in chicken thighs or even breasts can be used.
- Garlic: Fresh minced is always best!
- Olive oil: Canola oil can also be used.
How to make Grilled Paprika Chicken Thighs
- Step 1: Add paprika, brown sugar, garlic powder, salt, and black pepper to a small bowl and mix until combined.
- Step 2: Place chicken thighs in a zip-top bag or large bowl. Cover with olive oil, the spice mixture from the bowl, and minced garlic. Toss to coat the chicken. Cover and refrigerate to marinate.
- Step 3: Heat the grill and place the chicken over direct heat to cook.
- Step 4: Flip and finish grilling.
Recipe Tips
- Always use a meat thermometer to ensure chicken reaches 165°F. Insert the meat thermometer into the thickest part of the thigh without touching the bone to get the most accurate internal temperature.
- As with any grilled chicken thighs recipe, I like to let the chicken rest for 5 minutes before slicing to keep the juices locked in.
- This dish is great with Corn on the Cob, rice, steamed veggies, baked potatoes, sweet potatoes, or a fresh salad.
- You would need to adjust the cooking time, but you could make this with chicken breasts, chicken tenders, or even drumsticks. Skin-on thighs would be a great alternative if you prefer chicken thighs with a crispy skin.
- Store leftovers in an airtight container in the fridge for up to 4-5 days or freeze chicken in a freezer bag for up to 3 months.
Recipe Faq's
Yes! Using bone-in chicken thighs
is definitely possible, you’ll just need to adjust the cooking time
. You’ll need to increase the grilling time and use a meat thermometer
to ensure they’re cooked fully before serving.
Marinating is how you infuse the skinless thighs with all the flavor. It can also help the meat get tender. If you are short on time, do the minimum 30-minute marination time, but if you have more time, opt for a longer time, up to 8 hours of marinating time for even more flavor.
Once you have marinated the chicken thighs, pop them in a preheated oven and bake at 400°F for 25–30 minutes or air fry at 380°F for about 16-18 minutes, flipping halfway through so the Air Fryer Paprika Chicken will cook evenly.
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Grilled Paprika Chicken Thighs
Equipment
Ingredients
- 2 tablespoons smoked paprika
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 2 1/2 pounds boneless skinless chicken thighs
- 4 cloves garlic minced
- ¼ cup olive oil
Instructions
- In a small bowl mix together paprika, brown sugar, garlic powder, salt and pepper until combined.
- Place the chicken thighs into a large bowl or ziplock bag add the olive oil, minced garlic, and spice mixture and toss until coated. Refrigerate for at least 30 minutes.
- Heat a grill on medium-high heat and place over direct heat and grill 3-4 minutes, flip and grill another 3-4 minutes. Remove to indirect heat and cook another 8-10 minutes or until the internal temperature reaches 165 degrees.
