Smoke-Roasted Chicken Thighs With Paprika

By Sam Sifton

Smoke-Roasted Chicken Thighs With Paprika
Michael Kraus for The New York Times
Total Time
About 45 minutes
Rating
4(972)
Comments
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These chicken thighs are roasted in the heat of a covered grill, smoke commingling with the tint and flavor of paprika to create, thanks to caramelized honey, a sort of crust that makes it very difficult to stop eating. You start by making a paste of sweet and hot paprikas, honey, lemon juice, garlic and butter. Rub that all over the meat, then cook the chicken on a charcoal grill over indirect heat until done. If using a gas grill, make sure one side of the grill is unheated, and either swap out the paprika for the smoked version known as pimenton de la vera or wrap two small mounds of moistened wood chips in heavy aluminum foil and pierce the tops of the packets with the tines of a fork. Place those on the hotter side of the grill before roasting the chicken.

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Ingredients

Yield:4 servings
  • 1tablespoon sweet paprika
  • 2tablespoons hot paprika
  • 2tablespoons honey
  • 1tablespoon lemon juice
  • 4cloves garlic, peeled and minced
  • 2tablespoons softened butter
  • 8bone-in chicken thighs (about 3½ pounds)
  • Kosher salt
  • freshly ground black pepper to taste
  • Lemon wedges, for garnish
  • Mint leaves, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

726 calories; 53 grams fat; 16 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 10 grams polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 47 grams protein; 1029 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Build a fire in a grill with a cover, leaving about ⅓ of the grill free of coals. If using a gas grill, make sure one side of the grill is unheated, and either swap out the paprika above for the smoked version known as pimenton de la vera or wrap two small mounds of moistened wood chips in heavy aluminum foil and pierce the tops of the packets with the tines of a fork.

  2. Step 2

    In a bowl, combine the paprikas, honey, lemon juice, garlic and butter and stir to make a paste. Season the chicken with salt and pepper, then coat thoroughly by hand with the spice paste.

  3. Step 3

    Place chicken on cooler side of grill and cover. If using wood chips, place the foil packets, pierced side up, on the hotter side of the grill and cover. Roast chicken for 15 minutes, turn, cook for 10 to 15 minutes more, or until cooked through.

  4. Step 4

    Serve hot, warm or at room temperature, with lemon wedges, sprinkled with mint leaves.

Ratings

4 out of 5
972 user ratings
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Comments

lilian

I do not have a grill so I cooked in the oven at 400F for 30 minutos, turned pieces upside down and cooked for another 30 minutos. Deglazed pan with a bit of water and had a great sauce. Used Pimentón de la Vera both sweet and hot. Very, very good.

Scott

I replaced the sweet and hot with the smoked paprika and cooked this in the oven 425F for 30 minutes to internal temp of 165F, rested it for 10 minutes and YUM. Can't wait to try this on a charcoal grill.

Dale Smith, Fort Worth, TX

Holy Smokes! Hahaha. Wow. I made the rub recipe for eight thighs and used it on four, rubbing it under the skin, underneath and slathering on top. Letting it marinate for four hours as one cook suggested. Grilled per the recipe. Though I’ve used hot paprika for years in recipes I had no idea it is this hot. But then I have never used it in an amount such as this. Rolled our socks up and down. Absolutely spectacular. This will become a grilled chicken staple with is.

kf

So easy and full of flavor. I followed others suggestions and marinated for 3-4 hrs, cooked at 400, finishing with the broiler. I used skinless, boneless thighs putting them on top of cut broccoli which was seasoned with olive oil and salt. The sauce made the broccoli! Served with leftover frozen mashed potatoes. Couldn't be easier!

dolph734

messy and tended to flame up. Lots of good ingredients wasted due to char and dripping off.

Diane

This was wonderful! I rubbed the paste under the skin, as well as on both sides of the thighs and smoked them at 350 in my smoker for about an hour, turning half-way through. I used regular and smoked paprika and added a bit of chipotle powder. I served them on a bed of orzo, browned in butter and then cooked like risotto with beef stock (what I had in the fridge). A superb meal!

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