The chicken seasoning replaces the caramelized look with its paprika color, which otherwise would only be possible if you had the skin on. Not having the skin though, makes these Paprika Baked Chicken Thighs perfect for your clean eating meal prep.
Also, they reheat very well and make very good leftovers for lunch.
With this chicken thigh seasoning, you can use as much or as little as you wish, without having to worry about oversalting the meat. That’s the most favorite thing I enjoy about homemade seasoning blends!
How to Bake Chicken in the Oven?
First, toss the chicken with seasoning. Then, arrange it in a baking dish and bake the chicken in the oven, on the middle rack at 450F degrees for about 45-55 minutes for dark meat (chicken thighs, chicken drums, chicken wings) and about 30 minutes for chicken breast. If the chicken juices run clear when pierced, the chicken is cooked.
Can I grill the chicken instead of baking?
Sure, can! This recipe makes BOMB Grilled Chicken Thighs. For grilling, after tossing the chicken with spices, grill at 300 until the internal temperature of the chicken thighs registers 160F degrees. You’re welcome
Can I use this Paprika Spice Blend with Bone-in, Skin-on chicken thighs?
Yes! Just increase the baking time by about 10 minutes or until the internal temperature registers at 165F.
Also, check THIS POST which answers many questions about baking chicken thighs.
How to serve Paprika Baked Chicken?
I served these baked thighs with cooked brown rice, but anything from cooked white rice, mashed potatoes, to a side salad will work here.
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