One of my favorite bloggers (and people!) is Erika Kerekes from In Erika’s Kitchen. A couple of months ago, Erika posted a super simple recipe– just three ingredients. Erika said the flavor was reminiscent of chicken wrapped in bacon. It was so easy, I just had to try it.
Fast forward to today– Erika’s Chicken with Smoked Paprika has become one of my go-to recipes for those evenings when I just don’t feel like cooking. Yes, it happens, even to me! Let’s face it, we all get busy and tired and stressed. Having a recipe like this in your repertoire makes life just a little bit easier. It tastes great, uses three simple ingredients, and the prep takes only a couple of minutes. Really. Two minutes!
Erika’s recipe uses boneless skinless chicken thighs; they have more natural moisture than breasts. For those of you who like using boneless skinless chicken breasts instead of thighs, I’ve included a modification. It will take a bit longer (breast meat tastes better when it’s had a chance to marinate), and it requires a little bit of olive oil to keep it from drying out under the broiler. But it’s a great alternative, and turns out really juicy if you follow the instructions carefully. The cooked breasts are perfect for slicing over a fresh salad for a protein and flavor boost.
Not all smoked paprika is created equal. Look for one that smells smoky and strong; a good smoked paprika has a mesquite-like essence that is unmistakable. I used Spice Islands Smoked Paprika for this recipe, and it was terrific. It’s OU certified for those of you who are keeping kosher. If you’ve never bought the spice before and are hesitating, wondering if you’ll ever use it again, not to worry– I’ve become a bit obsessed with it lately, so I’ll be posting several recipes that use it in the next few months. It’s worth the purchase, especially if you enjoy smoky grilled flavors.
If you like this recipe as much as I do, make sure you go give Erika’s blog a look. She’s an ace in the kitchen and a really nice person to boot.
Note: Since posting this recipe, I have adjusted the seasoning. Previously the recipe used garlic salt, which can vary in terms of saltiness from brand to brand. I’ve adjusted the seasoning to use garlic powder and salt separately, which gives you more control over the salt level (and garlic level!).
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Smoked Paprika Chicken
Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts
- 2 tablespoons smoked paprika
- 1 teaspoon garlic powder
- 3/4 teaspoon salt (you can use less if salt sensitive, but don't cut it completely - the salt is a key component of the flavor here)
- 3 tablespoons extra virgin olive oil, (for chicken breasts) - plus 1 tbsp for brushing the baking sheet
Instructions
For Boneless Skinless Chicken Thighs
- Preheat the broiler on high. Set a rack in the oven at least 6 inches below the flame. If you put the rack right under the flame, the chicken will burn on the outside before it's cooked through. In my oven, placing the rack on the second tier works best. Yours may be different.
- Brush a baking sheet evenly with olive oil (about 1 tbsp to cover the sheet) and lay the chicken thighs out flat. In a small bowl, stir together the smoked paprika, garlic powder, and salt. Sprinkle boths sides of all the thighs generously with the seasoning, completely covering the surface of the chicken.
- Broil the chicken for about 7 minutes on each side, until the thighs are cooked through and have developed a nice crust. A little blackening on the edges is ok and will give it a "grilled" flavor. Broilers tend to vary in terms of strength; if your chicken seems to be burning or cooking too fast, move the rack down a notch and continue broiling until fully cooked.
- Once the chicken has cooked through (internal temperature of 160 degrees F), serve immediately.
For Boneless Skinless Chicken Breasts
- In a small bowl, combine smoked paprika, garlic powder, salt, and 3 tbsp olive oil to create a smooth paste.
- Trim chicken breasts of excess fat and tendons.
- Place the chicken breasts in a line on a layer of plastic wrap, spaced about 2 inches apart. Cover them with another layer of plastic wrap, so that the breasts are sandwiched between two layers of plastic.
- Use a mallet to gently pound out the chicken breasts until they are an even thickness all the way across and about 1 1/2 times their original size. This will allow the breasts to cook more evenly under the broiler.
- Brush a baking sheet with 1 tbsp olive oil. Place the chicken breasts on the baking sheet. Paint each breast on both sides with a thin, even layer of the smoked paprika paste. Let the breasts stand for 20 minutes to allow the flavor to infuse the meat.Place a rack at least 6 inches below your broiler and preheat the broiler. In my oven, placing the rack on the second tier works best. Yours may be different.
- Place the chicken under the broiler and let it broil for about 6-7 minutes until a crust begins to form around the edges. If your chicken seems to be burning or cooking too fast, move the rack down a notch.Flip the breasts with a pair of tongs. If the breasts appear to be dry after you turn them, baste them with a little olive oil. A little blackening here and there is ok and helps the flavor. Let the breasts continue cooking under the broiler for another 5-7 minutes, or until cooked through (internal temperature of 160 degrees F).
- Let the breasts rest for a minute or two before serving to allow the juices to evenly distribute through the meat. Serve.
NOTES
Nutrition
I add roasted garlic and very yummy!
Thanks for sharing this again, Tori Avey! Still one of my family´s favorites too….
It looks yummy to me; reads that way too.
one of my favorite dishes! had it last night!!!!!!!!!!!!!!!!!!!!!! SO yummy! and so easy! 🙂
Yummy!
I just made this again a few days ago and LOVE this recipe. Made it for my sister and she loved it, too. We always serve it with rice and broccoli. It´s one of our favorites. Thank you for the fantastic, yummy recipe!
MMMmmmmmmmmmmmmmmm!!!!!!!! Lookls good! Hungry now!!
Looks like the Indian Tandoori…yum.
Great on the grill, too.
I will be making this tomorrow evening!
I just tried this with a no-salt seasoning blend. It works! Is it better with salt? Of course. But sometimes you need to adapt. Glad to see that one can still enjoy a version of this great dish on a low-sodium diet.
“Hi” and “Lo.” Helpful, right? I have no idea what that means, degree-wise.
The “hi” setting should work fine. Try 1 test piece first to see how it goes. You can always adjust the rack height or decrease the heat to “lo” if the chicken is cooking too fast on the outside before it’s cooked through. Enjoy!
My oven has two broil settings. Which one should I use?
What do the two broil settings say?
Would it be OK to use cubed chicken pieces for this dish ?
They may turn out a bit dry, Shelley-Anne. I would suggest cooking the chicken first, then cubing it.
I found you by doing a search for smoked paprika that my b/f sent me from germany. I have to confess never cooked with paprika but after smelling this I had to find a recipe and this is the one I will be making it for a family dinner and when he gets back in April. Thanks for the fast and easy dish
Hi! This recipe looks amazing, one question though, what temperature do you broil the chicken at? Thanks again for a wonderful recipe!! 🙂
Hi Monica, when you set your oven to “broil” it heats up the element at the top of the oven very hot, to quickly cook or brown foods (you can see the broiler in the step-by-step photos above). Most ovens have a “broil” setting, but if yours does not, preheat the oven to 425 degrees and check the meat for doneness at the end of cooking. Enjoy!
Just finished eating the paprika chicken and it was super yummy! 425F was perfect for the broil setting!(: I am definitely going to make this again soon, it was even EXTRA delicious with some Sweet Baby Ray’s BBQ sauce on the side. Perfect combo of smokiness with a little sweetness!!!
Great! So happy you enjoyed the recipe Monica. 🙂
Just made the paprika chicken this evening for the first time. It was DELICIOUS and the whole family liked it and said it was a “make again” recipe. You cannot beat easy AND delicious!
Currently got it cooking in the oven! Added a dunces onion as the other half loves I’m! Thanks for the idea! X
i love how you always offer options! yum, can’t wait to try this. smoked paprika is heavenly. have you tried Trader Joe’s South African Smoked seasoning in a grinder? smoked paprika is key ingredient with that lovely mesquite scent!!!
Hi Tori, Is there a reason you brush the chicken breasts on both side with the smoked paprika, et al but the thighs are only brushed on one side? Thank you for your response.
Hi Tammy! The thighs are sprinkled on both sides with the spice mixture, as indicated in the recipe above. I only use olive oil for the breasts, because they tend to be naturally drier than thighs… the thighs won’t need the extra oil, if you make them according to the instructions. But both versions have seasoning on both sides… the only difference is the addition of olive oil. Enjoy!