Smoky Paprika Chicken

local_grocery_store Ingredients

• 4 chicken thighs, bone-in, skin-on
• 2 tablespoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons lemon juice, freshly squeezed
• 2 tablespoons fresh parsley, chopped, for garnish

restaurant_menu Method

1. 1.In a small bowl, mix together the smoked paprika, garlic powder, onion powder, salt, and black pepper.
2. 2.Rub the spice mixture all over the chicken thighs, making sure to coat them evenly.
3. 3.Heat olive oil in a large skillet over medium-high heat.
4. 4.Add the chicken thighs to the skillet, skin side down, and cook for about 5 minutes, until the skin is browned and crispy.
5. 5.Flip the chicken thighs and cook for another 5 minutes.
6. 6.Reduce the heat to medium-low and add the lemon juice to the skillet.
7. 7.Cover the skillet and cook for 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
8. 8.Remove the chicken from the skillet and let it rest for a few minutes.
9. 9.Garnish with freshly chopped parsley and serve hot.

lightbulb_outline Tips

• chevron_rightFor extra smokiness, you can use smoked sea salt instead of regular salt.
• chevron_rightIf you prefer boneless chicken thighs, you can use them instead. Just adjust the cooking time accordingly.
• chevron_rightServe the chicken with roasted potatoes and a side salad for a complete meal.