Smoked Paprika Chicken Thighs
Description
Smoked paprika brings a light, smoky flavor to baked chicken thighs without firing up the grill in this easy recipe.
Ingredients
•
1 tablespoon smoked paprika
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1 teaspoon granulated garlic
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1/2 teaspoon ancho chile powder
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1/2 teaspoon salt
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1/4 teaspoon ground turmeric
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1/4 teaspoon freshly ground black pepper
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1 tablespoon olive oil
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1 tablespoon cider vinegar
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4 large bone-in, skin-on chicken thighs
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2 tablespoons melted butter
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2 tablespoons minced fresh parsley
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Grease an 8x8-inch baking dish.
2
In a large resealable storage bag, combine paprika, garlic, ancho chile powder, salt, turmeric, and black pepper; add olive oil and apple cider vinegar and mix together. Place chicken thighs into the bag, reseal, and massage seasoning mix into chicken. Marinate, refrigerated, for at least 15 minutes.
3
Place the chicken in the prepared baking dish and drizzle with melted butter.
4
Bake in the preheated oven until the chicken is no longer pink inside and the skin is crispy, about 40 minutes, brushing occasionally with the pan drippings. An instant-read thermometer inserted into the thick part of a thigh should read at least 165 degrees F (74 degrees C). For extra crispy skin, place under the broiler for 1 to 2 minutes. Garnish with parsley.