Smoke-Roasted Chicken Thighs With Paprika
Smoke-roasted chicken thighs bring an irresistible combination of smoky flavor and the vibrant kick of paprika. This dish features a sweet and spicy rub that caramelizes into a delicious crust as the chicken slowly roasts.
The paste, made from a mix of sweet and hot paprikas, honey, garlic, lemon juice, and butter, is the secret to this mouthwatering flavor profile. Each bite offers a balanced tanginess and smokiness, with a hint of sweetness that’s simply addictive.
Perfect for grilling enthusiasts, this recipe offers the ideal opportunity to impress your guests with tender, flavorful chicken. Serve it with fresh lemon wedges and mint leaves for a refreshing contrast that elevates the entire meal.
Smoke-Roasted Chicken Thighs With Paprika – Ingredients
Sweet and hot paprika form the heart of the rub, infusing the chicken with a smoky depth and a gentle heat. Honey adds a touch of sweetness, balancing the spice and helping to create a caramelized crust. Fresh garlic lends aromatic intensity, while butter brings richness and ensures the paste clings perfectly to the meat. Lemon juice introduces a bright, tangy note that cuts through the smokiness, while kosher salt and black pepper enhance the natural flavors of the chicken. Fresh mint and lemon wedges provide a refreshing contrast, rounding out the dish with vibrant freshness.
Smoke-Roasted Chicken Thighs With Paprika
These smoke-roasted chicken thighs with paprika offer a perfect balance of heat, sweetness, and smokiness. The combination of sweet and hot paprikas with honey and caramelized flavors creates an irresistible crust. This recipe brings grilled chicken to a new level of flavor, with a tender and juicy interior.
Recipe Tips
- Control the Grill Temperature: For perfectly cooked chicken, it’s important to maintain indirect heat on your grill. The goal is to cook the chicken slowly without direct exposure to flames, ensuring that it remains moist inside while developing a crisp, caramelized exterior. If using a gas grill, keep one side unheated to allow for even cooking.
- Flavor Boost with Smoked Paprika: For an even richer smoky flavor, consider swapping the regular paprika for pimentón de la vera, a Spanish smoked paprika. This will intensify the dish’s smokiness and add a unique depth of flavor. If you prefer to stick with regular paprika, consider adding a small amount of wood chips to the grill to introduce additional smoky notes.
- Rest the Chicken After Cooking: Once the chicken is off the grill, let it rest for a few minutes before serving. This helps the juices redistribute throughout the meat, ensuring a moist, tender bite. It also allows the flavor of the paprika paste to settle, enhancing the overall taste.
What to Serve with Smoke-Roasted Chicken Thighs With Paprika
- Grilled Vegetables: Pair these smoky, flavorful chicken thighs with a side of grilled vegetables. A medley of bell peppers, zucchini, and red onions drizzled with olive oil and seasoned with salt and pepper complements the savory chicken. The charred edges of the vegetables offer a smoky flavor that enhances the grilled chicken, creating a balanced and vibrant meal.
- Couscous or Rice Pilaf: A light and fluffy side like couscous or a pilaf made with fragrant basmati rice would be the perfect base to soak up any juices from the chicken. The subtle texture and flavor of couscous provide an ideal contrast to the robust flavors of the paprika-coated chicken, while rice pilaf adds extra depth.
- Greek Salad: A refreshing Greek salad featuring cucumber, tomatoes, red onions, olives, and feta cheese adds a cool, tangy contrast to the smoky, sweet chicken. The crisp vegetables and briny olives balance the rich and flavorful chicken, making it a satisfying and well-rounded meal.
FAQ
- Can I use boneless chicken thighs instead of bone-in? Yes, boneless chicken thighs will work in this recipe. Just be sure to reduce the cooking time by a few minutes since boneless thighs cook faster than bone-in.
- Can I make the spice paste ahead of time? Absolutely! You can prepare the spice paste in advance and store it in an airtight container in the refrigerator for up to 2 days. This allows the flavors to meld together, making the paste even more flavorful.
- What if I don’t have a grill? If grilling isn’t an option, you can roast the chicken thighs in the oven at 400°F (200°C). Place them on a rack over a baking sheet to allow air circulation, and roast for 25-30 minutes or until the chicken is fully cooked and the skin is crisp.
- How can I make this dish spicier? To add more heat, increase the amount of hot paprika in the spice paste or add a pinch of cayenne pepper. For an extra kick, you can also drizzle some hot sauce over the chicken before serving.
Smoke-Roasted Chicken Thighs With Paprika
Ingredients
- 8 bone-in chicken thighs approximately 3½ pounds
- 2 tablespoons hot paprika
- 1 tablespoon sweet paprika
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 4 garlic cloves peeled and minced
- 2 tablespoons softened butter
- Kosher salt to taste
- Freshly ground black pepper to taste
- Lemon wedges for garnish
- Mint leaves for garnish
Instructions
- Prepare the Grill: Start by building a fire in your grill, ensuring that about one-third of the grill remains free of coals. For gas grills, set one side to low or off. To enhance the smoky flavor, swap regular paprika for pimentón de la vera or wrap small mounds of moistened wood chips in aluminum foil and pierce the packets with a fork before placing them on the hotter side of the grill.
- Make the Spice Paste: In a mixing bowl, combine both the sweet and hot paprikas, honey, lemon juice, garlic, and softened butter. Stir these ingredients together to create a smooth, aromatic paste. Season the chicken thighs generously with kosher salt and black pepper, then rub the paste evenly over the meat.
- Grill the Chicken: Place the chicken thighs on the cooler side of the grill, covering it to retain heat. If using wood chips, position the foil packets on the hotter side of the grill to impart additional smoke. Roast the chicken for 15 minutes, flip it, and continue grilling for another 10 to 15 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Serve and Garnish: Once cooked, remove the chicken from the grill and let it rest for a few minutes. Serve the chicken thighs hot, warm, or at room temperature, garnished with lemon wedges and fresh mint leaves for an added touch of freshness.
