Paprika Chicken


Please forgive the ridiculousness of this picture, but I forgot to take a picture until halfway through dinner.  At least you can see how juicy this chicken was.

You must add this chicken to your repertoire.  It is so easy, so fast, and so tasty.  It’s also versatile — I’ve made it with chicken thighs, breasts, smoked and regular paprika.  All are good.  Here’s my favorite way to make it.

Paprika Chicken, adapted from The Shiksa in the Kitchen


  • 8 boneless chicken thighs (or use breasts)
  • 2 T. smoked paprika (or use regular, but smoked is amazing)
  • 1 t. garlic powder
  • 3/4 t. salt
  • 3 T. olive oil
  • Side dish: broccoli


1) Preheat broiler.

2) I made roasted broccoli as a side dish.  If you’re making this, start it now.  Cut the broccoli into florets, toss with olive oil and a little salt and maybe some lemon pepper if you have some on  hand.  Put into a pyrex or a foil lined pan and put into the oven.  I can’t give you exact timing but about 20 minutes should be enough.  (Note: I usually roast broccoli at a slightly lower temperature, but I needed the oven temperature at “broil” for the chicken and it was fine.)

3) Combine the olive oil, paprika, garlic powder, and salt.  I combine it in the corner of the baking dish and then roll the chicken around in it until it’s fully coated (that’s the Good Enough way) but you could also combine in a small bowl and brush the mixture onto the chicken pieces.

4) Broil the chicken for 7 minutes on each side.

How easy was that?


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