Paprika Baked Chicken Thighs

This special Paprika Spice Blend is great on any grilled meats, including chicken breasts, beef, and kabobs.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 4 people

Course: Dinner

Cuisine: American

8 chicken thighs bone-in, skinless (8 thighs = ~1 lb 3 oz)

2 tbsp paprika spice blend for chicken (recipe listed below)

1/2 tsp kosher salt

2 tbsp mayonnaise or oil (virgin olive oil or vegetable oil)

2 tbsp chopped parsley for garnish

paprika spice blend for chicken, beef (use only 2 tbsp for this recipe)

4 tbsp smoked paprika

3 tbsp garlic powder

1 tbsp onion powder

3 tbsp ground black pepper

1 tsp cayenne pepper

3 tbsp brown sugar

How to make paprika meat spice blend for chicken, beef
Combine all the ingredients for the meat spice blend in a small container and shake until well combined. you will use only 2 tbsp of this blend in the recipe (note 1). save the rest for another time.
How to bake chicken
Preheat oven to 450°f with the baking rack in the middle.
Remove the skin and trim off any fat off the chicken thighs.
Add the 8 chicken thighs (~ 1 lb 3 oz) to a ziplock or a large bowl, together with 2 tbsp of oil or mayonnaise, 2 tbsp of the paprika meat spice blend and 1/2 tsp of salt. mix well, massaging the spices well into the chicken.
Add the chicken to a 9″x9″ baking pan and bake, uncovered, in preheated to 450°f degrees for 45 to 55 minutes or until the chicken thighs are easily pierced with a fork or knife and juices run clear when pierced. if you have an instant read thermometer, insert it into the thickest part of the meat and it shold register 165f.
Garnish with sprinkled parsley if disired.

more informations please visit: https://letthebakingbegin.com/paprika-baked-chicken-thighs-recipe/