Smoked Paprika Chicken
A bold, smoky, 5-ingredient chicken dinner that goes from fridge to table in just 16 minutes.
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Servings: 8
Calories: 197kcal
Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts
- 2 tablespoons smoked paprika
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- 3 tablespoons extra virgin olive oil for chicken breasts only
- 1 tablespoon olive oil for the baking sheet
Instructions
For Chicken Thighs
- Set your oven broiler to high and position a rack at least 6 inches below the heating element — the second tier from the top works well in most ovens.
- Coat a baking sheet with 1 tablespoon of olive oil. Stir together 2 tablespoons smoked paprika, 1 teaspoon garlic powder, and ¾ teaspoon salt in a small bowl. Arrange your chicken thighs flat on the oiled sheet and coat every surface of each piece generously with the spice mixture.
- Slide the pan under the broiler. Cook the thighs for 7 minutes, then flip each piece and broil for another 7 minutes, until the internal temperature reads 160°F and a dark, spiced crust has formed. If the chicken is charring too quickly, move the rack one position lower and continue cooking.
- Pull the pan out and get the chicken onto plates right away. Serve hot.
For Chicken Breasts
- Whisk together 2 tablespoons smoked paprika, 1 teaspoon garlic powder, ¾ teaspoon salt, and 3 tablespoons olive oil in a small bowl until a uniform paste forms.
- Trim the chicken breasts of any fat or sinew. Lay them on a large sheet of plastic wrap with about 2 inches of space between each piece, then drape a second sheet of plastic wrap over the top.
- Pound the breasts with a mallet until they reach an even thickness across the whole surface and are about 1½ times their starting size. This step ensures even cooking under the broiler.
- Brush a baking sheet with 1 tablespoon of olive oil. Place the pounded breasts on the sheet and use a pastry brush to apply a thin, even coat of the paprika paste to both sides of each piece. Let the chicken rest at room temperature for 20 minutes so the seasoning can penetrate the meat. While waiting, position your oven rack at least 6 inches below the broiler element and preheat the broiler to high.
- Broil the coated breasts for 6 to 7 minutes until the edges begin to firm up and crust. If the chicken appears to be cooking too fast or darkening too much, drop the rack one level lower. Flip each breast using tongs — if they look dry on top, dab on a bit more olive oil. Broil the second side for another 5 to 7 minutes until the internal temperature hits 160°F.
- Rest the cooked breasts for 1 to 2 minutes before cutting into them, then slice and serve.
Nutrition
Calories: 197kcal