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
NOTES
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.
Marta says
Best directions for broiling I have EVER used. I seasoned a little different, my family loved how it was cooked perfectly. I am a fan! Thank you.
Jackie says
I love the paste/breast version, it is healthy and delicious. This will be my go to for years to come! Thank you for sharing.
Tracy Kyffin says
Tried this and it was delicious. Quick, easy and healthy. Will definitely being doing this again.
Julia says
Great recipe. Just made it for the first time. I added a little finely chopped fresh parsley to the marinade. The parsley added a note of brightness, a nice contrast to the wonderful, rich smoked paprika flavor of this recipe. One could also use cilantro. Already in the recipe file! Thanks Tory.
Kimberly says
I did not like this recipe, neither did my husband or my kids. Good thing we made some good Mexican rice to over power the boring flavor.
Tori Avey says
Sorry to hear that Kimberly! Better luck next time 🙂
cathy says
can you cook this on a gas grill?
Ashley at ToriAvey.com says
Hi Cathy, Tori’s assistant Ashley here. The final result won’t be exactly the same, but I don’t see why you couldn’t make these on a grill.
LuLu says
You can (I have) but you do need to brush the grill grates with some oil before you lay the chicken on there. Otherwise… things fall apart. 🙂
Sierra says
I don’t have smoked paprika- but I do have regular paprika seasoning and liquid smoke… can I add the liquid smoke in the oil and paprika mix and kinda give same effect ?
Ashley at ToriAvey.com says
Hi Sierra, Tori’s assistant Ashley here. We have never made this recipe that way, so I can’t say for sure how it would taste in comparison.
Michelle says
This is one of my favorite recipes, and it’s incredibly fast and easy! I’m a recent convert from chicken breast to boneless chicken thighs, and this recipe is perfect for the thighs. For those asking about baking, I highly recommend you stick to broiling! It’s fast, seals in the moisture, and best of all, it caramelizes the coating a little, giving it an amazingly rich flavor. This chicken is so good by itself, I usually just serve it with a side of Caesar salad, and sometimes a little starchy side like potatoes or rice. Tonight I’m serving it with saffron rice and steamed broccoli. Thank you for an amazing go-to that hasn’t failed to impress!
Ramona says
This seasoning was fantastic. It was quick and easy. My kids loved it.
I did do a slight modification because I was already using the oven at another temperature for side dishes I had planned. I ended up cooking the chicken in a pan on the stove top and then finishing in the oven. Everybody loved it and there were no leftovers. Next time I’ll try broiling. Thank you!
Dina says
Can you bake the chicken cutlets instead of broiling it, and if yes what temperature and how long
Ashley at ToriAvey.com says
Hi Dina, Tori’s assistant Ashley here. We have not made the recipe this way, so unfortunately I cannot recommend any modifications.
Sherri says
This was so easy, quick and flavorful. I read here that placing chicken on a rack and putting water in the bottom of the pan cut down on the smoke, and that technique worked like a charm! I will make this all the time now. Thanks for sharing.
kash says
Does it have to be smoked paprika? i have packet saying paprika?
Tori Avey says
Yes, look for smoked paprika, which has an entirely different flavor.
Hester says
Just made this for dinner. Super easy, quick and most importantly; DELICIOUS ???
Dawn says
This recipe is fabulous!
Nancy says
I loved the smokiness of this chicken, and I even made a gravy of the pan drippings – so good!
salparadise says
Excellent to make a gravy. The way to a partner’s or guest’s heart is a good gravy.
Alice Paucker says
A question: Is the foil necessary? I prefer not to cook at high heat in foil. Do you think there is a suitable foil alternative?
Ashley at ToriAvey.com says
Hi Alice, Tori’s assistant Ashley here. You can also use parchment or lightly spray your baking sheet with non-stick spray.
Carol says
Delicious flavor and quite easy! I used breasts and I think maybe I pounded them a bit too thin – they were a tad overdone with broiling just 4 min. on one side and 3 on the other. Or perhaps it’s just a matter of adjusting to my oven. Either way, this was a hit with my hubby. It packs a lot of flavor punch for just a couple of healthy ingredients. Thanks!
Jennifer Teper says
Made this tonight with thighs. Both my kids, 14 & 16 said it’s a keeper. My older one giving the thumbs up to chicken means it’s REALLY good since he thinks I make too much chicken and always goes in with s bad attitude towards chicken. Thanks for posting!
Rols says
Superb once again got some one to bring paprika from shuk in Israel wow!!! Wat is sweet paprika
Tori Avey says
Sweet paprika is what some people refer to “regular” paprika as. It differentiates from spicy paprika, otherwise known as “cayenne.”
Arielle says
Spicy paprika and cayenne are not the same. Cayenne is much spicier.
Day says
This recipe was amazing!