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Smoked Paprika Chicken Thighs

prep:10 minutes
cook:40 minutes to 45 minutes
ready in:about 55 minutes
Difficulty
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Show nutritional information
  • Serves: 2
  • Calories: 384
  • Total Fat: 26g
  • Total Carbohydrate: 3g
  • Protein: 31g
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The strong smoky aroma of smoked paprika brings bold flavors to these succulent chicken thighs. The sweet, warm undertones of the smoked paprika and cumin will have your mouth watering before that first juicy bite into the crispy skin of the thighs.

Serves: 2

Serves: 2decrease servingsincrease servings

Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to bake at 425°F.
  2. Rinse chicken thighs, pat try with a paper towel, and place in a large ziplock bag.
  3. In a small mixing bowl, combine smoked paprika, garlic powder, cumin, cayenne, and red palm oil.
  4. Pour seasoning over chicken, seal bag, and toss until the chicken is fully coated.
  5. Place chicken thighs on a broiling pan, and sprinkle with salt and pepper.
  6. Bake at 425°F for 40–45 minutes.

Notes

We love serving chicken thighs at parties in place of wings. These are a great option for a dinner on your own, but sure are a crowd pleaser. Try them out for your next house party!

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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    RECIPE REVIEWS

    1. amdole
      March 7, 2012

      This was really, really good. Great balance of spices – not super spicy, but plenty of kick. Definitely going into our rotation! Thanks!

    2. amdole
      May 1, 2012

      These are now my absolute favorite way to prepare chicken. We have these at least once a week at my house. We usually pair them with roasted Brussels sprouts – soo good!

    3. dani36
      July 30, 2012

      These were delicious, we did them on the BBQ and they turned out great!

    4. kristinchicmontoya
      December 11, 2012

      Hello! What can I use in place of the Palm Oil?

    5. lilredroscoe
      September 18, 2013

      Super yummy…I used Olive Oil because I could not find Palm Oil and I forgot to add the Cayenne so I can only imagine how good it will be next time when I remember the cayenne! !

    6. Paul E
      February 28, 2015

      Wow, this was fantastic!!!! As someone else said, nice balance of spices! I used olive oil instead of palm oil, and did it on a bed of Near East Mediterranean Couscous (and added mushrooms and peas for color). Turned out really fabulous.

    7. Paul E
      February 28, 2015

      Wow, this was fantastic!! I used olive oil instead of palm oil, and did it on a bed of Near East Mediterranean Couscous (and added mushrooms and peas for color). Turned out really fabulous!!

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