Smoke-Roasted Chicken Thighs With Paprika Recipe

Name: Smoke-Roasted Chicken Thighs With Paprika
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon sweet paprika; 2 tablespoons hot paprika; 2 tablespoons honey; 1 tablespoon lemon juice; 4 cloves garlic, peeled and minced; 2 tablespoons softened butter; 8 bone-in chicken thighs (about 3 1/2 pounds); Kosher salt; freshly ground black pepper to taste; Lemon wedges, for garnish; Mint leaves, for garnish

Servings: persons

1
Build a fire in a grill with a cover, leaving about ?
2
of the grill free of coals.
3
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.
4
In a bowl, combine the paprikas, honey, lemon juice, garlic and butter and stir to make a paste.
5
Season the chicken with salt and pepper, then coat thoroughly by hand with the spice paste.
6
Place chicken on cooler side of grill and cover.
7
If using wood chips, place the foil packets, pierced side up, on the hotter side of the grill and cover.
8
Roast chicken for 15 minutes, turn, cook for 10 to 15 minutes more, or until cooked through.
9
Serve hot, warm or at room temperature, with lemon wedges, sprinkled with mint leaves.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon sweet paprika, 2 tablespoons hot paprika, 2 tablespoons honey, 1 tablespoon lemon juice, and more.

Yes, Smoke-Roasted Chicken Thighs With Paprika falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smoke-Roasted Chicken Thighs With Paprika

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions