So we have a winner. And upon further review of the recipe, I decided it would be fun to share my version of Baked Chicken With Paprika. My version is actually a little milder than her’s. The original recipe calls for 1 -2 tsp. cayenne pepper and 1 tsp. paprika. But I changed that up just a bit because as much as I love “spicy” food (and make plenty) my kids just couldn’t handle it (and re-adjusted for heat index).
Paprika Baked Chicken Thighs {Paprika Spice Blend}
Paprika Baked Chicken Thighs are Easy, Succulent, Skinless, Bone-in Chicken Thighs that are oven-baked with a special blend of spices infused with Smoked Paprika and cayenne pepper. This special Paprika Spice Blend is great on any grilled meats, including chicken breasts, beef, and kabobs.
Why make your own Chicken Thigh Seasoning
Buying pre-made seasoning blends for years, I have never once stopped to really read the ingredient list. I just had a couple of favorite ones and was happy to use them. The only thing that was really inconvenient about using the pre-made seasoning spices is that all the ones I used had salt as the main ingredient, which meant that I never really knew how much to use in my recipes.
I knew the general amount of salt the dish required, but mixed with spices I had no idea how much exactly to use, so every once in a while I would have either under-seasoned or over-seasoned meat.
One day when trying to pick a new spice blend, I started reading the labels to see how one was different from the other and realized that their first ingredient on the list is salt.
Since ingredients are listed by the amount used, with the first being the most prevalent one, I realized that I am mostly paying for salt. This experience set me on a mission to create my own spice blend.
Having a grill now means that I make grilled chicken pretty often. It also gives me lots of opportunities to try different amounts of spices in my spice blend to see which one is the best! FINALLY! I have found the one I absolutely love and I am so excited to share it with you!
Uses for this Best Seasoning for Chicken
I use this spice blend for all my grilled meats, baked chicken thighs, and breast, as well as the baked beef recipe, salmon and even potatoes. This is the best seasoning for chicken as it has a good kick of spiciness from the cayenne pepper and a ton of flavor. If you’re not into spicy, feel free to cut the amount of cayenne and black pepper to make this recipe YOUR own baked chicken seasoning.
Paprika Baked Chicken Thighs Recipe
Making the Chicken Thighs with this Paprika Spice Blend gives them a beautiful caramelized color. This is especially important if you’re using skinless chicken thighs or chicken breasts.
The chicken seasoning replaces the caramelized look with its paprika color, which otherwise would only be possible if you had the skin on. Not having the skin though, makes these Paprika Baked Chicken Thighs perfect for your clean eating meal prep.
Also, they reheat very well and make very good leftovers for lunch.
With this chicken thigh seasoning, you can use as much or as little as you wish, without having to worry about oversalting the meat. That’s the most favorite thing I enjoy about homemade seasoning blends!
How to Bake Chicken in the Oven?
First, toss the chicken with seasoning. Then, arrange it in a baking dish and bake the chicken in the oven, on the middle rack at 450F degrees for about 45-55 minutes for dark meat (chicken thighs, chicken drums, chicken wings) and about 30 minutes for chicken breast. If the chicken juices run clear when pierced, the chicken is cooked.
Can I grill the chicken instead of baking?
Sure, can! This recipe makes BOMB Grilled Chicken Thighs. For grilling, after tossing the chicken with spices, grill at 300 until the internal temperature of the chicken thighs registers 160F degrees. You’re welcome 😉
Can I use this Paprika Spice Blend with Bone-in, Skin-on chicken thighs?
Yes! Just increase the baking time by about 10 minutes or until the internal temperature registers at 165F.
Garlic and Paprika Chicken
Garlic and Paprika Chicken – Deliciously baked, crispy, juicy and tender chicken drumsticks with a garlic and smoked paprika sauce. A great chicken recipe that’s been on a the blog for years, and a reader favorite!
If your spice cabinet is without smoked paprika, I have a revelation for you my friend. It combines the sweetness of regular paprika with some smoked complexity and adds so much depth to literally any dish you can imagine adding it to! This chicken is fall off the bone tender, smothered in a sauce so good you’ll be licking your plate clean as soon as it’s done – I promise!
Not only is this recipe a reader favorite, but this is a recipe that makes its way often in my kitchen because it’s also one of my favorite! It’s a recipe I make often, especially if I have guests coming over. In other words, it’s really quick to put together and it’s really impressive.
How To Cook With Paprika
Cultures that love to cook with Paprika already know what I’m about to tell you, that being generous with this spice will add so much depth and a mild burn to whatever dish you sprinkle it in. Smoked paprika adds a little more heat than its regular counter part, so keep this in mind while cooking. Be gentle with your paprika as it tends to burn easily if heated directly in a skillet.
This spice is delicious in nearly any protein dish, placed into omelettes or scrambled eggs, or even sprinkled over top soft cheeses like brie before being baked till gooey in the oven.
Ingredients
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Chicken – I used drumsticks today but feel free to use any kind of chicken you’d like! This sauce is spectacular no matter the cut.
- Olive oil – We want a nice neutral tasting oil that will ensure our spice blend sticks to our chicken and crisps up the exterior nicely.
- Garlic – Use as much or little as you like.
- Spices – Smoked paprika and red pepper flakes for some added heat. Feel free to omit the red pepper if you’re spice averse.
- Herbs – Fresh parsley and oregano are needed in this Garlic Paprika Chicken. If dried is all you have keep in mind that dried herbs are more potent than fresh, 1 teaspoon equals 1 tablespoon of fresh.
- Seasoning – Salt and pepper to taste.
How To Make Garlic Paprika Chicken
- Preheat the oven: To 425 F degrees.
- Prepare the flavor base: In a small skillet heat the olive oil. Add the garlic, smoked paprika, red pepper flakes and the herbs. Cook for about 1 minute over medium heat, do not burn the garlic or the paprika.
- Clean the chicken: Clean your chicken drumsticks and dry them before patting with paper towel. Season with salt and pepper.
- Combine the chicken and sauce: Pour the paprika/olive oil mixture over the drumsticks, be sure they are coated thoroughly. Place the drumsticks in a 9 x 13 baking dish and bake for about 45 minutes or until chicken legs are cooked through. Serve with your favorite side dish and/or salad.
Other Cooking Options
SLOW COOKER
Combine the sauce ingredients plus the oil in a bag with the chicken drumsticks and shake to coat evenly. Line the bottom of your slow cooker with sliced white onion and spread the chicken over top. Place the lid on your slow cooker and cook on HIGH for 2 – 4 hours.
PRESSURE COOKER
Insert a cup of water or chicken broth into the pressure cooker and place the provided trivet on top. Place the sauce ingredients and the drumsticks in a bag and shake well to ensure the chicken is fully coated, place the chicken over the trivet and close the lid according to manufacture guidelines. Cook on manual HIGH for 15 minutes before allowing the steam to release naturally and serve the chicken hot.
Leftovers
FRIDGE
Stored in an air tight container properly cooled, this chicken dish will keep for 3 – 4 days in the fridge. Just reheat in the microwave or the oven if you’d prefer when ready to eat.
FREEZER
Place the drumsticks on a baking sheet and allow to freeze till frozen through, place the drumsticks in a freezer bag or an air tight container after wards and this method will allow them to keep for 4 – 6 months. Remove from the freezer and allow to thaw in the fridge over night when ready to eat. Just reheat in the oven at 350 F degrees till warmed through and enjoy!
GARLIC AND PAPRIKA CHICKEN
Prep: 5 mins
Cook: 45 mins
Total: 50 mins
Serves: 12
Garlic and Paprika Chicken – Deliciously baked crispy, juicy and tender chicken drumsticks with a garlic and smoked paprika sauce.
INGREDIENTS
- ▢12 chicken drumsticks
- ▢1/2 cup olive oil
- ▢8 cloves garlic minced
- ▢2 tablespoon smoked paprika
- ▢1/2 teaspoon red pepper flakes
- ▢1/4 cup parsley fresh, chopped
- ▢2 tablespoon oregano fresh, chopped
- ▢1/2 teaspoon salt or to taste
- ▢1/2 teaspoon black pepper or to taste
INSTRUCTIONS
- Preheat oven to 425 F degrees.
- In a small skillet heat the olive oil. Add the garlic, smoked paprika, red pepper flakes and the herbs. Cook for about 1 minute over medium heat, do not burn the garlic.
- Clean and dry the drumsticks and season with salt and pepper.
- Pour this olive oil mixture over the drumsticks and make sure the drumsticks are coated thoroughly with the olive oil/paprika mixture.
- Place the drumsticks in a 9×13 baking dish and bake for about 45 minutes or until chicken legs are cooked through.
- Serve with your favourite side dish and/or salad.
VIDEO
Garlic and Paprika Chicken – Deliciously baked crispy, juicy and tender chicken drumsticks with a garlic and smoked paprika sauce.
RECIPE NOTES
If you can’t find smoked paprika, regular paprika will work as well.
This spice blend can be used on any type of chicken. This cook time will be the same for breasts and leg quarters.
Stored in an air tight container properly cooled, this chicken dish will keep for 3 – 4 days in the fridge. Just reheat in the microwave or the oven if you’d prefer when ready to eat.
Place the drumsticks on a baking sheet and allow to freeze till frozen through, place the drumsticks in a freezer bag or an air tight container after wards and this method will allow them to keep for 4 – 6 months. Remove from the freezer and allow to thaw in the fridge over night when ready to eat. Just reheat in the oven at 350 F degrees till warmed through and enjoy!
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Paprika Chicken Legs
Paprika Chicken Legs – Resist the temptation of cooking the same thing over and over and make these Baked Garlic Paprika Chicken Legs. It’s packed with great flavors from garlic, onion, cayenne pepper, herbs and of course, paprika. It’ll be a new family favorite easy dish!
The whole family will totally enjoy these baked Paprika Chicken Legs and it comes together quickly. If chicken is on your mind this week, put this one-pot low-carb meal on the menu.
All you need is a few pantry staple spices coupled with herbs on hand. For an added bonus, you can throw in some vegetables in the roasting pan and have a delicious one-pot meal ready in no time. How easy is that? You’ll have a complete meal that looks as impressive as it tastes.
What is paprika?
Paprika is a deep orange-red ground spice made from dried fruits of the larger and sweeter varieties of Capsicum annum called bell pepper or sweet peppers. It is commonly used as a garnish on soups, stews or appetizers, but its flavor is truly released when its is heated through. Paprika is also named as the fourth most consumed spiced in the world.
Is paprika spicy?
There’s not just one variety of paprika; thus its flavor could vary depending on where it’s from and the type of peppers used. Thus the flavors could range from sweet to mild to red hot.
Popular varieties consist of plain paprika, Spanish paprika and Hungarian paprika. If you’re unsure on which suits you, you can start with the one that only says “paprika” on the label as it is neither sweet nor hot and is perfect as a garnish for eggs. Hungarian paprika on the other hand has some degree of rich, sweet red pepper flavor. Those you see usually in the grocery store marketed as the Hungarian sweet paprika is sweet and slightly pungent.
For this recipe I used a smoked paprika which is a type of Spanish paprika used to achieve a deep, smoky and woodsy, earthy touch of flavor.
If you want a really crisp skin, use a paper towel to wipe the chicken dry. Looking for carbs to pair this with? Then try pairing it with this aromatic Green Beans and Bacon. If using fresh vegetables be sure to blanch before adding so you can have really tender vegetables.