Smoke-Roasted Chicken Thighs With Paprika
These chicken thighs are expertly roasted in the heat of a covered grill, where smoke merges with the vibrant flavors of paprika. The result is a tantalizing crust formed by the caramelized honey, making it almost impossible to stop at just one bite. Begin by preparing a flavorful paste using a combination of sweet and hot paprikas, honey, lemon juice, garlic, and butter. This paste is then generously applied to the chicken before it is cooked over indirect heat on a charcoal grill until fully tender and cooked through.
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.