PAPRIKA CHICKEN...THIS IS THE MOST DELICIOUSLY, SIMPLE CHICKEN YOU WILL EVER MAKE!

Ingredients

• 3 lb Boneless Skinless Chicken Thighs (trim excess fat, rinsed under cold water and patted dry)
• 1 tbsp Smoked Paprika (also called Spanish paprika, adds smoky depth)
• 1 tbsp Sweet Paprika (regular paprika for color and mild flavor)
• 1 tbsp Kosher Salt (helps draw out moisture and season the meat)
• 1 tsp Black Pepper (freshly ground preferred)
• 2 tbsp White Vinegar (adds acidity; can substitute lemon juice or apple cider vinegar)

Instructions

1. Rinse and Dry Chicken

   Place the chicken thighs in a colander, rinse under cold running water, then pat dry with paper towels.

   Time: PT5M

2. Mix Spice Blend

   In a mixing bowl combine smoked paprika, sweet paprika, kosher salt, and black pepper. Stir until evenly mixed.

   Time: PT5M

3. Season Chicken

   Add the chicken thighs to the bowl, sprinkle the spice blend over them, and drizzle the white vinegar. Toss with your hands until every piece is well coated.

   Time: PT5M

4. Marinate Overnight

   Transfer the seasoned chicken and any remaining liquid to a plastic container, seal with the lid, and refrigerate for at least 6 hours, preferably overnight.

   Time: PT8H

5. Preheat Oven

   When ready to cook, preheat the oven to 375°F (190°C).

   Time: PT10M

   Temperature: 375°F

6. Arrange Chicken in Skillet

   Remove the chicken from the fridge, place the pieces in a single layer in the cast‑iron skillet, and pour any leftover marinade over the top. No additional oil is needed.

   Time: PT5M

7. First Bake – High Heat

   Cover the skillet with a lid or foil and bake at 375°F for 20 minutes.

   Time: PT20M

   Temperature: 375°F

8. Flip and Lower Temperature

   After 20 minutes, remove the lid, flip each chicken piece, lower the oven temperature to 275°F (135°C), replace the lid, and continue baking for 1 hour (up to 1½ hours).

   Time: PT1H

   Temperature: 275°F

9. Check Doneness

   Insert an instant‑read thermometer into the thickest part of a thigh; it should read 165°F (74°C). If lower, continue baking in 5‑minute increments.

   Time: PT5M

10. Rest and Serve

    Remove the skillet from the oven, let the chicken rest for 5 minutes, then serve directly from the pan or transfer to a serving platter. Spoon the pan juices over the meat or reduce them into a quick gravy.

    Time: PT5M

Nutrition Facts

Calories

580

Protein

30g

Carbohydrates

2g

Fat

35g

Fiber

0g