Juicy, smoky chicken thighs rubbed with a simple blend of smoked paprika and garlic, cooked hot and fast on the barbecue for a quick and flavourful meal.
Ingredients
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smokeandsoil.com/recipes/smoked-paprika-chicken-thighs-hot-fast
by L Field
Prep
15 min
Cook
25 min
Total
40 min
Serves
4
Level
Medium
Method
BBQ
Ingredients
Health Notes
Chicken thighs are a great source of protein and, when cooked this way, remain lean and healthy.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
350
kcal
30g
protein
2g
carbs
25g
fat
Values are estimates and vary with portion size and preparation.
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A sharp, tangy dressing made with wholegrain mustard and cider vinegar, perfect for cutting through rich, smoky flavours.
Prepare the Chicken
Pat the chicken thighs dry with a paper towel to help the skin crisp up. In a small bowl, mix together the smoked paprika, garlic powder, sea salt, and a generous amount of black pepper. Rub the spice mixture all over the chicken thighs, ensuring they are evenly coated.
Smoke the Chicken
Place the seasoned chicken thighs on the indirect heat side of the preheated grill. Close the lid and let them smoke for 20-25 minutes, or until the internal temperature reaches 75°C (165°F). There is no need to turn them.
Crisp the Skin and Rest
Once cooked, you can move the chicken thighs over to the direct heat for a minute on each side to crisp up the skin, if you like. Remove the chicken from the grill and let it rest for 5 minutes before serving. This allows the juices to redistribute, ensuring the meat is moist and tender.
Health Notes
Chicken thighs are a great source of protein and, when cooked this way, remain lean and healthy.
Per serving (estimate)
350
kcal
30g
protein
2g
carbs
25g
fat
