PAPRIKA BAKED CHICKEN THIGHS
Healthy recipes offer you Paprika Baked Chicken Thighs, we hope you like it
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Ingredients
- 8 CHICKEN THIGHS BONE-IN, SKINLESS (8 THIGHS = ~1 LB 3 OZ)
- 2 TBSP PAPRIKA SPICE BLEND FOR CHICKEN (RECIPE LISTED BELOW)
- 1/2 TSP KOSHER SALT
- 2 TBSP MAYONNAISE OR OIL (VIRGIN OLIVE OIL OR VEGETABLE OIL)
- 2 TBSP CHOPPED PARSLEY FOR GARNISH
- PAPRIKA SPICE BLEND FOR CHICKEN, BEEF (USE ONLY 2 TBSP FOR THIS RECIPE)
- 4 TBSP SMOKED PAPRIKA
- 3 TBSP GARLIC POWDER
- 1 TBSP ONION POWDER
- 3 TBSP GROUND BLACK PEPPER
- 1 TSP CAYENNE PEPPER
- 3 TBSP BROWN SUGAR
Instructions
- HOW TO MAKE PAPRIKA MEAT SPICE BLEND FOR CHICKEN, BEEF
- COMBINE ALL THE INGREDIENTS FOR THE MEAT SPICE BLEND IN A SMALL CONTAINER AND SHAKE UNTIL WELL COMBINED. YOU WILL USE ONLY 2 TBSP OF THIS BLEND IN THE RECIPE (NOTE 1). SAVE THE REST FOR ANOTHER TIME.
- HOW TO BAKE CHICKEN
- PREHEAT OVEN TO 450°F WITH THE BAKING RACK IN THE MIDDLE.
- REMOVE THE SKIN AND TRIM OFF ANY FAT OFF THE CHICKEN THIGHS.
- ADD THE 8 CHICKEN THIGHS (~ 1 LB 3 OZ) TO A ZIPLOCK OR A LARGE BOWL, TOGETHER WITH 2 TBSP OF OIL OR MAYONNAISE, 2 TBSP OF THE PAPRIKA MEAT SPICE BLEND AND 1/2 TSP OF SALT. MIX WELL, MASSAGING THE SPICES WELL INTO THE CHICKEN.
- ADD THE CHICKEN TO A 9″X9″ BAKING PAN AND BAKE, UNCOVERED, IN PREHEATED TO 450°F DEGREES FOR 45 TO 55 MINUTES OR UNTIL THE CHICKEN THIGHS ARE EASILY PIERCED WITH A FORK OR KNIFE AND JUICES RUN CLEAR WHEN PIERCED. IF YOU HAVE AN INSTANT READ THERMOMETER, INSERT IT INTO THE THICKEST PART OF THE MEAT AND IT SHOLD REGISTER 165F.