Smoked paprika chicken thighs are an easy meal to prepare and a great option to pair with a great wine… The Nile Eddy Pinot Noir. These pasture-fed poultry chicken thighs are juicy, and this blend of spices really sets this meal off. The spice mix has just the right mix of smoky, sweet, and spicy to make this a meal you won’t soon forget. The prep time is short, and even novice cooks can be successful with this easy recipe. You can switch out for your favorite part of the chicken.
I like to make smoked paprika chicken thighs because I raise my own chicken. I raise it because I did a lot of research about store-bought chicken and decided that my family deserved better. A friend of mine is an expert in the field of pasture-fed poultry. He has it down to a science. I am learning to utilize his knowledge, expertise, and depend on his processes.
My family deserves the best chicken, and I have mastered the art of raising them myself. There is a science to taking chicken from hatch to the freezer. I take great care of them and monitor their progress daily. Raising them is very time-consuming but also very rewarding. I feel fortunate for living in a location where I can raise some of my own food.
Below you will find the recipe for the spice mix and the way to prepare the smoked paprika chicken thighs. I think you will agree that this is a pretty easy meal to prepare.
Smoked Paprika Chicken Thighs: Featured on Wine and Dine
This meal came out awesome. I shared the evening with my dad. He didn’t want to get on camera, but we enjoyed a great meal. The spice mix came out perfect, and it really drew out some awesome flavors from the Nile Eddy Pinot Noir! I got the wine from my very own Exclusive Wine Club Membership, Check it out… My side dish was julienne yellow and zucchini squash sautéed in butter.
I added some garlic and onion powder, minced garlic, and a dollop of sour cream. (Dad said it was some of the best squash he’d ever had, and that made me smile.) We finished it off with a piece of homemade cheesecake topped with fresh strawberries, caramel, and white chocolate sauce. I might also suggest my Strawberry Cheesecake Chimichanga regardless What a great meal…
Smoked Paprika Chicken Thighs
Ingredients
- 8 pasture-fed poultry Chicken Thighs
- 2 Tbsp Paprika Spice Blend for the Chicken
- 1/2 tsp sea salt
- 2 Tbsp mayo or virgin olive oil
- 2 Tbsp chopped parsley
Smoked Paprika Spice Blend
- 4 Tbsp Smoked Paprika
- 3 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- 3 Tbsp Ground Black Pepper
- 1 tsp Cayenne Pepper (I used 1/2 tsp Cayenne and 1/2 tsp Chipotle)
- 3 Tbsp Brown Sugar
Instructions
How to make the spice blend to add to your smoked paprika chicken thighs
Remember, you will only need about 2 TBS of the mixture. Save the rest for another recipe. In a container with a lid, add all of the ingredients and give it a good shake until all the ingredients are mixed well.
Baking that succulent smoked paprika chicken thighs
- Preheat your oven to 450 degrees and have the baking rack close to the middle.
- You can remove the chicken skin and trim any fat off if you want. (I left mine on because with my pasture-fed poultry, I know where it came from and what is in it.)
- Add your 8 chicken thighs into a large ziplock bag and add in the mayo or olive oil and 2 Tbsp of the smoked paprika spice blend. Mix it well, massaging the mix on each piece to get a good coating.
- Now, add the chicken to a 9×9 glass baking dish. Cook for 45 to 55 minutes or until the chicken thighs are easily pierced with a fork and the juices run clear. If using a thermometer, 165 degrees internal temperature in the thickest part of the meat is optimal.
Plate and sprinkle with the parsley as a garnish…. It’s AWESOME. I hope you enjoy it as much as I did…