Smoked Paprika Chicken Recipe

Ben Carraoli

Smoked Paprika Chicken Recipe

When I first made smoked paprika chicken, I couldn’t believe how much flavor could come from just a few simple ingredients. The smoky paprika blended so perfectly with the tender, juicy chicken that it instantly became one of my favorite recipes.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 15

Total Time 20

Servings: 4

Course: Dinner

Calories: 197

Ingredients Method

Ingredients

2 lbs boneless skinless chicken thighs or breasts: Thighs are juicier, but breasts work great if you prefer leaner cuts.
2 tbsp smoked paprika: Adds a bold smoky flavor that’s the star of the dish.
1 tsp garlic powder: Complements the smokiness with a savory depth.
¾ tsp salt: Enhances all the flavors for a well-balanced dish.
3 tbsp olive oil: Keeps the chicken moist and helps with browning.

Method

Turn your oven’s broiler to high and move the oven rack about 6 inches below the heat source. Preheating the broiler is key to getting a nice, even char on the chicken.
Start by patting the chicken dry with a paper towel to remove any excess moisture. This ensures the seasoning sticks well. Combine smoked paprika, garlic powder, and salt in a small bowl, then generously coat the chicken on both sides with the seasoning blend.
Brush a baking sheet with 1 tablespoon of olive oil to prevent sticking. Arrange the chicken pieces on the sheet and drizzle or brush the rest of the olive oil on top. This step locks in moisture and promotes even browning during cooking.
Slide the baking sheet into the oven and broil the chicken for about 7 minutes on one side. Flip the pieces carefully and broil for another 7 minutes. Use a meat thermometer to check for an internal temperature of 160°F to guarantee it’s cooked through.
Once the chicken is done, remove it from the oven and let it rest for 2–3 minutes. This helps the juices redistribute, making the meat tender and flavorful. Serve warm and enjoy this easy, smoky goodness.