Smoked paprika and garlic-seasoned chicken thighs, seared over direct heat and finished gently on the indirect side of the grill for a crisp skin and juicy interior.
Ingredients
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smokeandsoil.com/recipes/smoked-paprika-chicken-thighs-with-garlic
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 good source of protein and niacin. Removing the skin before eating can reduce the fat content.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
380
kcal
36g
protein
2g
carbs
25g
fat
Values are estimates and vary with portion size and preparation.
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Prepare the Chicken
Pat the chicken thighs dry with kitchen paper. In a small bowl, mix together the smoked paprika, garlic powder, salt, and a generous grinding of black pepper. Rub the spice mix all over the chicken thighs, ensuring they are evenly coated.
Sear the Chicken
Place the chicken thighs skin-side down on the hot side of the grill. Sear for 3-4 minutes until the skin is golden brown and crisp. Be careful not to let it burn; move the thighs around if flare-ups occur.
Cook Through on Indirect Heat
Move the chicken thighs to the cooler, indirect heat side of the grill. Close the lid and cook for another 15-20 minutes, or until the internal temperature reaches 75°C (165°F) on a meat thermometer. This gentle cooking ensures the chicken is cooked through without burning.
Rest and Serve
Remove the chicken from the grill and let it rest on a board for 5 minutes before serving. This allows the juices to redistribute, resulting in more succulent meat. Serve hot with your choice of sides.
Health Notes
Chicken thighs are a good source of protein and niacin. Removing the skin before eating can reduce the fat content.
Per serving (estimate)
380
kcal
36g
protein
2g
carbs
25g
fat
