Smoked Paprika Chicken
shared by Jennifer
Details:
-
PT1H5M
- Prep Time: 1 Hour 5 Minutes PT20M
- Cook Time: 20 Minutes PT1H25M
- Total Time: 1 Hour 25 Minutes
- Difficulty: Novice
- Serves: 8 people
- Cuisine: American
Using the flat side of a chef’s knife, mash/chop the peeled garlic with the salt to yield a paste. Scrape garlic into a large bowl. Stir in the paprika, ci
Ingredients:
- 2 garlic cloves, peeled and mashed
- 1¼ teaspoons kosher salt
- 2 teaspoons smoked Spanish paprika
- ¼ teaspoon cinnamon
- ¼ teaspoon dried oregano
- ¼ cup extra-virgin olive oil
- 8 boneless chicken thighs
- Canola oil or grapeseed oil for grilling
Directions:
- Using the flat side of a chef’s knife, mash/chop the peeled garlic with the salt to yield a paste. Scrape garlic into a large bowl.
- Stir in the paprika, cinnamon and oregano. Gradually stir in olive oil. Add the chicken and rub the spice rub into the chicken.
- Cover bowl with plastic wrap and refrigerate chicken for at least 1 hour or overnight. Let chicken return to room temperature before grilling.
- Heat oven to 400 degrees.
- Remove the chicken from the rub. Heat a ridged grill sauté pan or an outdoor grill over high heat.
- Brush the grill with a bit of canola oil; then sear the chicken on both sides until golden brown, about 2 minutes per side.
- Transfer browned chicken to a sheet pan, and finish cooking in the oven until a meat thermometer registers 150 degrees, about 10 minutes. Serve.