These easy-to-prepare Paprika Chicken Thighs are incredibly tender and juicy with a deep smoky flavor and a hint of heat. It's a flavorful chicken dinner you can have on the table in 30 minutes.
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Jump to:
- ❤️ Why You’ll Love This Recipe for Paprika Chicken
- 🛒 What’s in Paprika Chicken
- 🔪 How to Make Paprika Baked Chicken Thighs
- How to Store Leftover Smoke Paprika Chicken Thighs
- Can I Freeze Leftovers?
- Can I Use Boneless Chicken Thighs Instead?
- Can I Substitute Regular Paprika for Smoked Paprika?
- Baked Paprika Chicken Variations and Add-ins
- What to Serve with this Baked Paprika Chicken Recipe
- How Do I Get Crispy Skin on Baked Chicken?
- Can I Adjust the Level of Spiciness in Smoked Paprika Chicken Thighs?
- 🍽️ More Tasty Chicken Recipes
❤️ Why You’ll Love This Recipe for Paprika Chicken
- Super easy and flavorful way to bake chicken thighs
- Deep smoky flavor with a slight kick of heat
- Crispy chicken skin on the outside, tender and juicy inside
- Quick and easy made in under 30 minutes
- Perfect low carb weeknight dinner
If you're tired of the same old chicken recipes and looking to spice things up in the kitchen, you're in for a real treat. These Paprika thighs are seasoned with a sweet-heat dry rub blend of savory spices and a brown sugar substitute.
They're quickly seared in a skillet and finished off in the oven. The result is super flavorful, tender, and juicy chicken with irresistibly crispy skin. And the great thing about this recipe is that they are done in just 30 minutes from prep to plate, perfect for busy weeknights.
Whether it's a family dinner or for a special occasion, you just can't go wrong with this easy paprika chicken recipe.
🛒 What’s in Paprika Chicken
- Chicken thighs
- Brown allulose/monk fruit
- Smoked paprika
- Fresh cilantro
- Butter
- Olive oil
- Garlic salt
- Onion powder
- Cayenne pepper
- Optional: lime juice
*Exact measurements are listed in the recipe card below.
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🔪 How to Make Paprika Baked Chicken Thighs
Preheat oven to 400°F.
Add the smoked paprika, brown sweetener, garlic salt, cayenne pepper and onion powder in a small mixing bowl and whisk to combine.
Sprinkle the mixture on all sides of the chicken thighs. Heat an oven safe skillet to medium and add in the olive oil and butter.
Tip: The butter helps add flavor to the chicken, while the olive oil keeps the butter from burning.
Place the seasoned chicken thighs in the hot skillet, skin side down. Sear the chicken for a few minutes and don’t flip them over until you have a good sear on the skin.
Tip: Keep a close eye on it though, since the spice rub has sweetener in it, it can burn pretty quickly.
Flip the chicken over and bake in the oven for 20 minutes or until they reach an internal temperature of at least 165°F when checking with a meat thermometer.
Tip: Cooking time will vary greatly, depending on the size of your chicken thighs.
Sprinkle the chopped fresh cilantro and a squeeze of (optional) fresh lime juice over the tops.
How to Store Leftover Smoke Paprika Chicken Thighs
Allow the chicken thighs to cool down to room temperature before storing them in an airtight container. Place the container in the refrigerator for up to 3-4 days.
When reheating the chicken thighs, you can choose to do so in the microwave, oven, or on the stovetop. Keep in mind, when reheated, chicken skin will lose some of the crispness, but the flavors will still be amazing. For that reason, I actually prefer to reheat mine in the air fryer. The skin crisps up perfectly and the inside is still juicy.
Can I Freeze Leftovers?
While you can, for best results it's best to eat this chicken when freshly made. However, if you have leftovers, you pull the chicken off the bone and add it to a freezer bag, squeezing out as much excess air as possible.
Stick it in the freezer for up to 3 months and you'll have it on hand to thaw and add to your favorite salad, casseroles or quiche recipe.
Can I Use Boneless Chicken Thighs Instead?
Yes, you can use boneless chicken thighs in place of bone-in. You'll want to adjust the cooking time, since boneless thighs cook slightly faster.
Can I Substitute Regular Paprika for Smoked Paprika?
While it won't have the same smoky flavor, you can use regular paprika as a substitute if needed. Though the taste will be different, it will still add a nice color and mild flavor.
Baked Paprika Chicken Variations and Add-ins
- Sugar-free honey glaze: Brush the chicken thighs with this sweet honey substitute during the last few minutes of cooking.
- Citrus zest: To add an extra pop of bright and refreshing flavor, grate some lemon or lime zest over the chicken thighs before baking.
- Spicy Cajun: Instead of paprika and cayenne, you can use some of this Cajun seasoning for milder flavored chicken.
- Pesto topping: Spread a little of this Homemade Pesto over the top. The refreshing flavor of the pesto works great with the spicy flavors of the rub.
- Parmesan crusted: Mix grated Parmesan cheese with these breadcrumbs and Italian seasoning mix. Press the mixture onto the chicken thighs for a crispy and flavorful crust.
- Balsamic reduction: Drizzle the thighs with some of this balsamic glaze over the cooked chicken thighs for a tangy and slightly sweet glaze.
What to Serve with this Baked Paprika Chicken Recipe
These are some good side dish options to try:
- Air Fryer Sweet Potatoes
- Glazed Carrots
- Garlic Potatoes and Green Beans
- Cheesy Roasted Cauliflower
- Air Fryer Baked Potatoes
How Do I Get Crispy Skin on Baked Chicken?
For best results, you'll always want to start baked paprika chicken thighs out on the stove top in a cast iron or heavy bottom skillet, just until the skin if crispy and golden brown.
Another way is to place the baked chicken thighs under the broiler for a few minutes right before taking them out of the oven. This will help crisp up the skin, but it does take a bit more babysitting than when you sear it on the stove.
Can I Adjust the Level of Spiciness in Smoked Paprika Chicken Thighs?
Certainly! Adjust the amount of cayenne pepper or omit it altogether if you prefer a milder version.
If you love that deep smoky flavor, try this smoked whole chicken, it takes only 10 minutes to prep and tastes incredible!
🍽️ More Tasty Chicken Recipes
Easy & Delicious Low Carb Recipes eBook
Paprika Chicken Thighs
Ingredients
- 6 chicken thighs, bone in and skin on
- 1 tablespoon brown allulose/monk fruit
- 1 tablespoon smoked paprika
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 teaspoon garlic salt
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- Optional: lime juice
Instructions
- Preheat oven to 400°F.
- Add the smoked paprika, brown sweetener, garlic salt, cayenne pepper and onion powder in a small mixing bowl and whisk to combine.
- Sprinkle the mixture on all sides of the chicken thighs.
- Heat an oven safe skillet to medium and add in the olive oil and butter.
- Place the chicken thighs in the hot skillet, skin side down. Sear the chicken for a few minutes and don’t flip them over until you have a good sear on the skin. Keep a close eye on it though, since the spice rub has sweetener in it, it can burn pretty quickly.
- Flip the chicken over and bake in the oven for 20 minutes or until they reach an internal temperature of at least 165°F when checked with a meat thermometer.
- Sprinkle the chopped fresh cilantro and a squeeze of (optional) fresh lime juice over the tops and serve with your favorite low carb side.
Recipe Notes
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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