The FIRST Recipe – Spicy Lemon Paprika Chicken Thighs

Spicy Lemon Paprika Chicken Thighs

I found this recipe from a friend’s recommendation on facebook. This makes for an easy and cheap dinner that tastes amazing! It’s not too hot and you only need to tone it down if you are extremely sensitive to spice. We’ve done it twice now: first with just thighs and the second time with boneless skinless breasts and skin-on thighs. My husband and I LOVE it, so it was natural that this would be the first out the gate.


  • 2 lbs. organic chicken thighs, skin on
  • 2 tbsp paprika
  • 1 tbsp garlic powder
  • 2 tsps cayenne power
  • 2 tsp salt
  • 1 tsp ground pepper
  • Zest and juice of one lemon
  • ¼ cup organic olive oil

In a bowl, mix paprika, garlic powder, cayenne powder, salt and pepper.  Stir in lemon zest, lemon juice, and olive oil, to create the marinade.  Check the taste and adjust the seasoning as necessary (you may want more spiciness here, for instance). It should be thick but if it seems more like a paste than a marinade then add more lemon juice.

Add the chicken thighs and toss.  If you have the time, let the thighs marinade for a couple of hours.

Preheat the oven to 420 F. Lay out the chicken thighs in a roasting pan and roast for about 30 minutes, until cooked through.

Toward the end of their cooktime turn the broiler on and broil until the skin is lightly crisp, 2 to 3 minutes.  Take the roasting pan out of the oven, transfer the thighs onto a platter and let them rest for about 5 minutes before serving.

**If cooking with boneless skinless breasts then cook at 375 15 minutes prior to adding thighs.

Recipe courtesy of Kimoko