Smoked Paprika Chicken Thighs

We think it is pretty apparent that we are currently on a smoked paprika kick, along with delicious chicken thighs. Smoked paprika adds wonderful flavor to all types of chicken, fish, or beef. We have really been enjoying this spice to add new flavor to our everyday meals, and seem to find a way to fit it into most of our recipes these days.

We added a touch of cayenne pepper to this recipe to give the chicken a little kick. Smoked paprika is not spicy. It really just gives added warmth to the dish, along with a light smoky flavor. Smoked paprika pairs well with bacon to enhance the already sweet and smoky flavor, and also with dishes that are typically a bit spicy. Try adding smoked paprika to a classic taco seasoning for a new kick!


  • 4 bone in, skin on organic chicken thighs
  • 1 teaspoon smoked paprika
  • 1teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • Salt and pepper to taste


  1. Preheat oven to bake at 425
  2. Rinse chicken thighs, pat try, and place in a large ziploc bag
  3. In a small mixing bowl, combine spices and olive oil
  4. Pour seasoning over chicken in ziploc back, 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 for 40-45 minutes.

We really enjoyed spicing up our chicken recipe with these new flavors. This recipe is also wonderful on grilled chicken breast. The options for smoked paprika are endless!

As always, enjoy!

Primal Palate Spice Blends

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    1. March 10, 2011

      Yay, I've been craving these all week from the 'Next On The Menu' pic. I'm going to try this with chicken breasts because we have them on hand. While there's no skin, they should still be delicious! Is there anything you would alter for skinless breasts instead of skinned thighs??

    2. March 10, 2011

      Great!! I love recipes for items that I always have on hand (but for some reason never thought to put all that together at once). =)

    3. March 11, 2011

      Chicken breasts were a total success!

    4. March 12, 2011

      That looks delicious. I saved the recipe. Thanks 😀

    5. March 12, 2011

      What a great idea! I have all of these things on hand! I can't wait to make this!

    6. March 12, 2011

      Sounds and looks great..Will try this one.
      Thank You


    7. March 14, 2011

      FYI, this recipe fell under the nightshade free recipes, but paprika is a nightshade.

    8. March 30, 2011

      Great recipe, just finished leftovers for lunch. I'm sure this will become a regular. Thank you both for your constant inspiration to not let paleo/primal be boring!

    9. March 30, 2011

      Hey Beth – Glad to hear it! We love this recipe too, as it is so simple to make and BIG on flavor. You're so welcome – it is our great pleasure to help inspire you all!

    10. April 22, 2011

      Great recipe! I actually changed it up and cooked it on the stove in coconut oil. It was outstanding! Thanks for the great recipes!

    11. April 22, 2011

      Glad to hear it!

    12. November 1, 2011

      I'm trying this recipe tonight, and I have to say I'm dismayed by the instruction to marinate in a ziplock bag. Such a waste, environmentally and from a cost perspective. I doubt our ancestors would approve. 😉 Bowls really aren't that hard to wash!!

    13. November 14, 2011

      I made these Saturday for my husband and I. As someone who HATES spicey food, I was a little worried. However, these were the most amazing things ever. I loved them, and they were not spicey at all! I even hate chicken thighs, but had some in the freezer that I'd accidentally bought, not paying attention. I can't wait to make this again, and even try the rub on some other things!

    14. January 23, 2012

      I enjoyed this recipe. It also reminded me how much I used to love Chicken Paprikash, or paprika chicken,so I made that too. That recipe is basically browning chicken coated with a bit of coconut flour, salt, pepper, and 2T regular paprika; brown along with a small onion, then add chicken stock and simmer for one or more hours. Paprika, smoked or regular, is a great complement for chicken.

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