Smoked paprika chicken thighs

A lot of people ask me what I eat on a daily basis. Almost like it’s assumed that the gloriousness of my home cooking is fit for sultans because I know a thing or two about the kitchen. Let me give you a hint: it is NOT exciting. Just ask my boyfriend, who still brings up one of the only meals I’ve ever slaved over for hours for him, miso scallops & short ribs. I make special meals for us a couple times per month, but most of the time, we are eating boring, simple, tasty meals.

Although I spend my days cooking elaborate meals for others, there is no luster, no shiny objects, no fanciness when it comes to 75% of my daily eating. I make the same repetitive delicious things, over and over and over. Salad, always. Roasted vegetables, always, too. Mini spiced sliders. Fancy Italian tuna. Salmon. Bolognese. Burgers. Good dressings and sauces. Avocado. Bacon. Some fruit and potatoes and squashes. All dolled up with dressings and sauces and of course, some good herb. That about sums it up.

Oh, and these chicken thighs. I make these once a week and keep leftovers in the fridge for easy re-heating. I eat them with spaghetti squash and a nice dollop of ghee, on salads with avocado and roasted vegetables, with sweet potatoes or zucchini. Never with eggs. Because chicken and eggs together is weird, right? Please tell me you think so, too. Like it’s a baby and a momma of the same thing. Can’t do it, ever. Gross.

For some reason past my comprehension, people are not into chicken thighs. I suggest you GET INTO IT right now. They are not scary. They’re not even in the same playing field as the breast. Why are people still voluntarily eating sad & sandy chicken breast if it’s not brined? Wow, I sound like a food snob with serious first world problems. Annoying. But chicken thighs are incredibly forgiving so they’re almost impossible to overcook, they’re more tender, and require almost no attention.

These are stupid easy; I’ve shown this recipe to people and they’re like really, that’s it? They can’t believe how easy it is. Believe it. Just coat them in spices and bake. And repeat again, tomorrow. Like me.

Smoked paprika chicken thighs
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Ingredients
  1. 2 tablespoons smoked paprika
  2. 1 tablespoon garlic powder
  3. 1 tablespoon onion powder
  4. 1 tablespoon cumin
  5. 1 tablespoon oregano
  6. 1 tablespoon kosher salt
  7. 2 teaspoons pepper
  8. 2 pounds boneless, skinless chicken thighs
Instructions
  1. Set your oven at 425 degrees F. Line a baking sheet with parchment paper.
  2. In a small bowl, mix together the smoked paprika, onion powder, garlic powder, cumin, oregano, salt, and pepper. Coat the chicken thighs with about half of the spice mix. Reserve the rest for the next time you make it. If you want more, add more.
  3. Bake the chicken thighs for 35-40 minutes, until an instant-read thermometer registers 165 degrees F, or until they are nice and browned and caramelized on the bottom. Let them cool a bit, and dig in.
Notes
  1. This spice blend can be used on pork chops, pork tenderloin, fish, or blended into ground meat for spiced meatballs.
Ashley Pardo https://ashleypardo.com/

Leave a Reply

  1. SANTIAGO PARDO says:

    HEY SWEETHEART IT SOUNDS SIMPLE, BUT I KNOW A LOT OF WORK AND LOVE GOES INTO THE RECIPE.
    I AM SURE IT TASTES AS GOOD AS IT LOOKS.
    I WOULD LIKE TO TRY THEM VERY SOON.
    LOVE DAD

  2. Sacha says:

    Love smoked paprika on chicken and also on potatoes. Do not love chicken breasts. I wish people knew they’re paying more money for less flavor.

  3. Kate Suzette says:

    Yes, chicken thighs rule in my kitchen!!

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