Step-by-Step Guide to Make Speedy Baked Paprika Chicken Thighs

Hey everyone, it’s Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, baked paprika chicken thighs. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Baked Paprika Chicken Thighs is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Baked Paprika Chicken Thighs is something which I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can have baked paprika chicken thighs using 12 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Baked Paprika Chicken Thighs:

1. Prepare Ingredients for Paprika Baked Chicken Thighs
2. Make ready 4-6 thighs bone-in, skinless
3. Take 2 tbsp paprika spice (recipe listed below)
4. Make ready 1/2 tsp salt
5. Get 2 tbsp mayonnaise or canola oil
6. Prepare 2 tbsp chopped parsley for garnish
7. Make ready Paprika Spice Blend (use only 3 tbsp for this recipe)
8. Take 4 Tbsp smoked paprika
9. Prepare 3 Tbsp garlic powder
10. Get 1 Tbsp onion powder
11. Get 3 Tbsp ground black pepper
12. Make ready 3 Tbsp brown sugar

Steps to make Baked Paprika Chicken Thighs:

1. Combine all the spice ingredients for the Meat Spice Blend in a small container and shake until well combined. You will use ONLY 3 Tbsp of this blend in the recipe. Save the rest for another time.
2. How to bake the chicken. - Preheat oven to 450°F with the baking rack in the middle.
3. Remove the skin and trim off any fat of the chicken thighs.
4. Add the chicken thighs to a ziplock or a large bowl together with 2 tbsp of oil or mayonnaise, 3 tbsp of the paprika spice blend and 1/2 tsp of salt. Mix well, massaging the spices well into the chicken.
5. Add the chicken to a 9x9 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.

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