Ingredients
Scale
What you will need to make Paprika Baked Chicken Thighs :
- 8 bone-in, skinless chicken thighs (8 thighs = about 1 lb 3 oz)
- 2 tablespoons of Paprika Spice Mix for Chicken (recipe listed below)
- 1/2 tsp kosher salt
- 2 Tbsp mayonnaise or oil (virgin olive oil or vegetable oil)
- 2 tablespoons of chopped parsley as a topping
- Paprika Spice Blend for Chicken, Beef (Use ONLY 2 Tbsp for this recipe)
- 4 Tbsp Smoked Paprika
- 3 tablespoons of garlic powder
- 1 tablespoon of onion powder
- 3 tbsp Black Pepper Powder
- 1 pinch of Cayenne Pepper
- 3 tablespoons of brown sugar
Instructions
How to Make Paprika Meat Spice Blend for Chicken and Beef :
- In a small container, combine all the ingredients for the meat spice blend and shake to thoroughly combine. ONLY 2 Tbsp of this mixture will be used in the recipe (Note 1). Save the remainder for a later date.
How to Bake Chicken :
- Center the baking rack in the oven and preheat it to 450 degrees.
- Remove the skin and any excess fat from the chicken thighs.
- In a ziplock bag or large mixing bowl, combine the 8 chicken thighs (1 pound 3 ounces), 2 tablespoons oil or mayonnaise, 2 tablespoons Paprika Meat Spice Blend, and 1/2 teaspoon salt. Mix thoroughly, massaging the spices into the chicken.
- Cook, uncovered, in a preheated 450°F oven for 45 to 55 minutes, or until the chicken thighs are easily pierced with a fork or knife and the juices run clear when pierced. Insert an instant-read thermometer into the thickest part of the meat and it should read 165F.
- If desired, garnish with chopped parsley.
Notes
The paprika chicken spice blend has the perfect proportions of spices that, if scaled down, would result in an odd number that would be difficult to precisely measure out. If you prefer to make just enough seasoning for this recipe, here’s a close-scaled-down version.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Chicken
- Cuisine: American
Nutrition
- Calories: 406 kcal