Juicy chicken thighs, seasoned with a smoky paprika rub and grilled directly over the fire for a crisp skin and a tender, flavourful result.
Ingredients
Health Notes
Chicken thighs are a good source of protein and niacin. Removing the skin can reduce the fat content if preferred.
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smokeandsoil.com/recipes/firepit-chicken-thighs-with-smoked-paprika
by L Field
Prep
15 min
Cook
20 min
Total
35 min
Serves
4
Level
Medium
Method
BBQ
Ingredients
Season the Chicken
Notes
Seasonal Variations
Nutrition (per serving, estimate)
450
kcal
30g
protein
2g
carbs
35g
fat
Values are estimates and vary with portion size and preparation.
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A simple, flavourful butter combining fresh garlic and mixed herbs, perfect for melting over grilled meats and vegetables.
Pat the chicken thighs dry with a paper towel. In a small bowl, mix together the smoked paprika, sea salt, and black pepper. Rub the spice mix all over the chicken thighs, ensuring they are evenly coated. Drizzle with olive oil.
Grill Over Direct Heat
Place the chicken thighs skin-side down on the grate directly over the hot coals. Cook for 5-7 minutes, until the skin is golden and crisp. Be mindful of flare-ups from the rendering fat.
Finish Cooking and Rest
Flip the chicken and move it to the cooler, indirect heat side of the grill. Continue to cook for another 10-15 minutes, or until the internal temperature reaches 75°C (165°F). Remove from the grill and let it rest for 5 minutes before serving.
Health Notes
Chicken thighs are a good source of protein and niacin. Removing the skin can reduce the fat content if preferred.
Per serving (estimate)
450
kcal
30g
protein
2g
carbs
35g
fat
