Last Updated on 4 months by Neha Deshmukh

Restaurant-Style Paprika Chicken Thighs Recipe – Easy Oven Baked

Hey everyone! I’m so excited to share this recipe with you – it’s for the most incredibly flavorful, restaurant-style paprika chicken thighs, and the best part? It’s surprisingly easy to make right in your own oven. I first stumbled upon a version of this at a little bistro during a trip, and I’ve been perfecting it ever since. Trust me, this is one you’ll want to keep in your back pocket!

Why You’ll Love This Recipe

This paprika chicken isn’t just delicious; it’s a weeknight winner. It comes together quickly, requires minimal hands-on time, and delivers a huge punch of flavor. The paprika creates a beautiful, slightly smoky, and vibrant crust, while the chicken stays incredibly juicy and tender. Plus, it’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to make these amazing paprika chicken thighs:

• 8 skin-on chicken thighs
• ¼ cup olive oil (about 60ml)
• 2 tbsp garlic paste
• 1 tbsp paprika
• ½ tsp red pepper flakes
• 1 tsp dried parsley
• 1 tsp dried oregano
• Salt and pepper to taste

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

Olive Oil Varieties

I usually reach for extra virgin olive oil for its lovely flavor, but a light olive oil works just as well here. You’re heating it gently, so you don’t need to worry about a super high smoke point.

The Significance of Paprika

Don’t underestimate the power of good paprika! Sweet paprika is the standard, but smoked paprika adds a wonderful depth of flavor. You can even use a blend – I sometimes do half sweet, half smoked.

Garlic Paste vs. Fresh Garlic – Which to Use?

I love the convenience of garlic paste in this recipe. It distributes the garlic flavor beautifully. If you prefer fresh, mince about 4-5 cloves. Just be careful not to burn it when you’re heating it with the spices!

Understanding Dried Herb Potency

Dried herbs can lose their potency over time. If your parsley and oregano have been sitting in the cupboard for a while, you might want to add a little extra. A good rule of thumb is to crush them slightly between your fingers before adding them to release their aroma.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 220°C (425°F) and position the oven rack at the lowest level. This helps with even cooking and getting that lovely crispy skin.
2. Pat those chicken thighs dry with paper towels. This is key for crispy skin! Then, season them generously with salt and pepper. Don’t be shy!
3. Now for the flavor bomb! Heat the olive oil in a skillet over low heat. Add the garlic paste, paprika, red pepper flakes, parsley, and oregano. Cook for about a minute, stirring constantly. You want it fragrant, but not burnt.
4. Pour that warm, gorgeous spice mixture over the chicken thighs. Once it’s cooled slightly (you don’t want to cook the chicken with hot oil!), massage it thoroughly into each piece. Get it under the skin too, if you can!
5. Arrange the chicken thighs in a baking dish. Bake for 45 minutes, or until the internal temperature reaches 75°C (165°F) and the juices run clear.

Expert Tips

Want to take this recipe to the next level? Here are a few of my go-to tips:

Marinating Time for Maximum Flavor

While not essential, letting the chicken marinate for at least 30 minutes (or even overnight in the fridge!) really allows the flavors to penetrate.

Ensuring Even Cooking

Make sure the chicken thighs are arranged in a single layer in the baking dish. Overcrowding will steam them instead of roasting them.

Checking for Doneness – Beyond Temperature

A meat thermometer is your best friend, but you can also check for doneness by piercing the thickest part of a thigh with a fork. The juices should run clear, not pink.

Adjusting Spice Levels

Don’t like heat? Reduce or omit the red pepper flakes. Love a kick? Add a pinch of cayenne pepper!

Using Different Types of Skillets

A cast iron skillet works beautifully for this recipe, as it retains heat well. But any oven-safe skillet will do.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

Vegan Paprika “Chicken” Thighs (Using Seitan or Tofu)

My friend, Priya, loves making this with seitan or firm tofu! Just press the tofu well to remove excess water, and marinate it for a longer period (at least an hour) to absorb the flavors.

Gluten-Free Adaptations

This recipe is naturally gluten-free! Just double-check that your paprika and other spices are certified gluten-free if you have a severe allergy.

Spice Level Adjustments (Mild, Medium, Hot)

• Mild: Omit the red pepper flakes.
• Medium: Use ½ tsp red pepper flakes.
• Hot: Use 1 tsp red pepper flakes and a pinch of cayenne pepper.

Festival Adaptations – Christmas/Holiday Season

During the holidays, I sometimes add a pinch of cinnamon or nutmeg to the spice blend for a warm, festive flavor.

Serving Suggestions

These paprika chicken thighs are amazing with so many sides! Here are a few of my favorites:

• A fresh green salad
• Roasted vegetables (potatoes, carrots, broccoli)
• Steamed rice or quinoa
• Crusty bread for soaking up the delicious juices

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

FAQs

Let’s tackle some common questions!

What is the best way to ensure the chicken thighs are crispy?

Patting the chicken thighs completely dry before seasoning is the biggest trick. Also, baking at a high temperature helps.

Can I use chicken pieces other than thighs for this recipe?

You can, but thighs are the most forgiving and stay the juiciest. Chicken drumsticks would also work well.

Can this recipe be adapted for the grill?

Absolutely! Marinate the chicken, then grill over medium heat for about 6-8 minutes per side, or until cooked through.

How can I make the paprika flavor more pronounced?

Use smoked paprika, or add a teaspoon of tomato paste to the spice mixture.

What’s the best type of salad to serve with these chicken thighs?

A simple green salad with a lemon vinaigrette is perfect. The acidity cuts through the richness of the chicken.

Can I prepare the marinade ahead of time?

Yes! You can make the marinade up to 24 hours in advance and store it in the refrigerator. Just give it a good stir before using.