This recipe for smoked paprika chicken combines bold, smoky flavors with the brightness of charred lemon and a fresh herb salsa. It’s a perfect dish for grilling, offering crispy skin, tender meat, and a vibrant finish. Whether you’re hosting a summer barbecue or preparing a family meal, this dish is sure to impress with its rich flavors and simple, wholesome ingredients.
Ingredients
- 4 chicken thighs (bone-in, skin-on)
- 2 tbsp (15 g) smoked paprika
- 1 tbsp (10 g) garlic powder
- 1 tbsp (15 ml) olive oil
- 1 tsp (5 g) cumin
- Salt and pepper, to taste
- 2 lemons, halved
- Fresh parsley, cilantro, and mint, chopped (to taste)
- 2 garlic cloves, minced
- ¼ cup (60 ml) olive oil
- 1 tbsp (15 ml) red wine vinegar
Step-by-Step Instructions
1. Marinating the Chicken
To begin, prepare the flavorful marinade for the chicken thighs. In a small bowl, combine 2 tablespoons of smoked paprika, 1 tablespoon of garlic powder, 1 teaspoon of cumin, 1 tablespoon of olive oil, and a generous pinch of salt and pepper. This blend of spices and oil will coat the chicken in rich, smoky flavors while helping to achieve a crispy, golden skin during cooking.
Rub the marinade generously over the chicken thighs, ensuring that the mixture is evenly distributed and gets under the skin for maximum flavor. For best results, let the chicken marinate for at least 1 hour in the refrigerator. If time allows, marinating overnight will deepen the flavor and make the chicken even more tender and juicy.
2. Grilling the Chicken
Preheat your grill to medium heat. Once it’s ready, place the marinated chicken thighs skin-side down on the grill. Grill the chicken for about 6-8 minutes on each side, or until the skin becomes crispy and slightly charred. Chicken thighs are best cooked over moderate heat to ensure the skin crisps up without burning while allowing the inside to cook through.
Continue grilling until the internal temperature of the chicken reaches 75°C (165°F) when measured with a meat thermometer. This ensures the chicken is fully cooked but remains juicy.
3. Charring the Lemons
While the chicken is grilling, prepare the charred lemons. Cut the lemons in half and place them cut-side down on the grill. Let them cook for 3-5 minutes, or until they become caramelized and develop a deep char. Charring the lemons enhances their flavor, adding a smoky depth and mellowing their acidity. These lemons will be squeezed over the chicken for a burst of citrus that cuts through the rich, smoky flavors.
4. Making the Herb Salsa
While the chicken and lemons are on the grill, it’s time to prepare the herb salsa. In a bowl, mix a generous handful of chopped fresh parsley, cilantro, and mint. These herbs add a bright, fresh contrast to the smoky chicken. Add 2 minced garlic cloves for a bit of pungency, followed by ¼ cup (60 ml) of olive oil and 1 tablespoon of red wine vinegar for acidity.
Stir the salsa ingredients together until well combined, and season with salt and pepper to taste. The olive oil will help carry the flavors of the herbs and garlic, while the vinegar provides a tangy bite that pairs beautifully with the grilled chicken and charred lemon.
5. Serving the Dish
Once the chicken is fully cooked and the lemons are nicely charred, it’s time to plate the dish. Arrange the grilled chicken thighs on a serving platter and squeeze the charred lemon halves generously over them. The warm, smoky lemon juice will add a zesty finish that complements the savory chicken perfectly.
Top the chicken with a spoonful of the fresh herb salsa. The vibrant greens and aromatic herbs create a beautiful contrast in both flavor and presentation, making the dish as visually appealing as it is delicious.
Tips for Success:
- Marination Time: For the most flavorful and tender chicken, try to marinate the thighs overnight. This allows the spices to deeply penetrate the meat.
- Grilling Temperature: Keep the grill at medium heat to avoid burning the chicken before it cooks through. If the skin begins to char too quickly, move the chicken to indirect heat.
- Salsa Variations: Feel free to experiment with the salsa by adding other fresh herbs like basil or dill, or a pinch of red pepper flakes for a bit of heat.
Nutritional Information (Per Serving)
This recipe makes 4 servings.
- Calories: 420 kcal
- Protein: 25 g
- Fat: 32 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Sodium: 450 mg
Final Thoughts
This smoked paprika chicken with charred lemon and herb salsa is a delicious, well-balanced dish with layers of smoky, citrusy, and fresh flavors. The smoky paprika crust gives the chicken a beautifully crisp skin, while the charred lemon juice adds brightness, and the herb salsa provides a refreshing, aromatic finish. It’s a perfect meal for outdoor grilling or even indoor stovetop grilling, offering a dish that feels both indulgent and wholesome. Enjoy it with roasted vegetables, a fresh salad, or some grilled bread for a complete meal.
