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Paprika Baked Chicken Thighs {Paprika Spice Blend}

Paprika Baked Chicken Thighs are Easy, Succulent, Skinless, Bone-in Chicken Thighs that are oven-baked with a special blend of spices infused with Smoked Paprika and cayenne pepper. This special Paprika Spice Blend is great on any grilled meats, including chicken breasts, beef, and kabobs.

Paprika Baked Chicken Thighs are Easy, Succulent, Skinless, Bone-in Chicken Thighs that are oven baked with a special blend of spices infused with Smoked Paprika and cayenne pepper. This special Paprika Spice Blend is great on any grilled meats, including chicken breasts, beef and kabobs.

Why make your own Chicken Thigh Seasoning

Buying pre-made seasoning blends for years, I have never once stopped to really read the ingredient list. I just had a couple of favorite ones and was happy to use them. The only thing that was really inconvenient about using the pre-made seasoning spices is that all the ones I used had salt as the main ingredient, which meant that I never really knew how much to use in my recipes.

I knew the general amount of salt the dish required, but mixed with spices I had no idea how much exactly to use, so every once in a while I would have either under-seasoned or over-seasoned meat.

Paprika Baked Chicken Thighs are Easy, Succulent, Skinless, Bone-in Chicken Thighs that are oven baked with a special blend of spices infused with Smoked Paprika and cayenne pepper. This Paprika Spice Blend is great on any grilled meats, including chicken breasts, beef and kabobs.

One day when trying to pick a new spice blend, I started reading the labels to see how one was different from the other and realized that their first ingredient on the list is salt.

Since ingredients are listed by the amount used, with the first being the most prevalent one, I realized that I am mostly paying for salt. This experience set me on a mission to create my own spice blend.

Having a grill now means that I make grilled chicken pretty often. It also gives me lots of opportunities to try different amounts of spices in my spice blend to see which one is the best!  FINALLY! I have found the one I absolutely love and I am so excited to share it with you!!

Uses for this Best Seasoning for Chicken

I use this spice blend for all my grilled meats, baked chicken thighsand breast, as well as the baked beef recipesalmon and even potatoes. This is the best seasoning for chicken as it has a good kick of spiciness from the cayenne pepper and a ton of flavor. If you’re not into spicy, feel free to cut the amount of cayenne and black pepper to make this recipe YOUR own baked chicken seasoning.

Paprika Baked Chicken Thighs are Easy, Succulent, Skinless, Bone-in Chicken Thighs that are oven baked with a special blend of spices infused with Smoked Paprika and cayenne pepper. This is the best seasoning for chicken and the only one you will ever need to use. This is the best seasoning for chicken as it has a good kick of spiciness from the cayenne pepper and a ton of flavor

Paprika Baked Chicken Thighs Recipe

Making the Chicken Thighs with this Paprika Spice Blend gives them a beautiful caramelized color. This is especially important if you’re using skinless chicken thighs or chicken breasts.

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.

Paprika Baked Chicken Thighs are Easy, Succulent, Skinless, Bone-in Chicken Thighs that are oven baked with a special blend of spices infused with Smoked Paprika and cayenne pepper. This Paprika Spice Blend is great on any grilled meats, including chicken breasts, beef and kabobs.

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.

CLICK HERE for more Baked  CHICKEN recipes.

Choose your SIDE to serve this Baked Chicken Thighs Recipe with HERE.

Paprika Baked Chicken Thighs

Paprika Baked Chicken Thighs are Easy, Succulent, Skinless, Bone-in Chicken Thighs that are oven baked with a special blend of spices infused with Smoked Paprika and cayenne pepper. This special Paprika Spice Blend is great on any grilled meats, including chicken breasts, beef and kabobs.
4.92 from 23 votes

Paprika Baked Chicken Thighs are Easy, Succulent, Skinless, Bone-in Chicken Thighs that are oven baked with a special blend of spices infused with Smoked Paprika and cayenne pepper. This special Paprika Spice Blend is great on any grilled meats, including chicken breasts, beef and kabobs.

Author: Marina | Let the Baking Begin
Course: dinner, Main Entree
Cuisine: American
Keyword: chicken thighs
Calories: 406 kcal
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 4 servings

Ingredients

Ingredients for Paprika Baked Chicken Thighs

  • 8 chicken thighs bone-in, skinless (8 thighs = ~1 lb 3 oz)
  • 2 Tbsp Paprika Spice Blend for Chicken (recipe listed below)
  • 1/2 tsp kosher salt
  • 2 Tbsp mayonnaise or oil (virgin olive oil or vegetable oil)
  • 2 Tbsp chopped parsley for garnish

Paprika Spice Blend for Chicken, Beef (Use ONLY 2 Tbsp for this recipe)

Instructions

How to make Paprika Meat Spice Blend for Chicken, Beef

  1. Combine all the ingredients for the Meat Spice Blend in a small container and shake until well combined. You will use ONLY 2 Tbsp of this blend in the recipe (Note 1). Save the rest for another time. 

How to Bake Chicken

  1. Preheat oven to 450°F with the baking rack in the middle.

  2. Remove the skin and trim off any fat off the chicken thighs.
  3. Add the 8 chicken thighs (~ 1 lb 3 oz) to a ziplock or a large bowl, together with 2 tbsp of oil or mayonnaise, 2 Tbsp of the Paprika Meat Spice Blend and 1/2 tsp of salt. Mix well, massaging the spices well into the chicken.

  4. Add the chicken to a 9"x9" baking pan and bake, uncovered, in preheated to 450°F degrees for 45 to 55 minutes or until the chicken thighs are easily pierced with a fork or knife and juices run clear when pierced. If you have an instant read thermometer, insert it into the thickest part of the meat and it shold register 165F.

    Garnish with sprinkled parsley if disired.

Recipe Notes

Note 1: 
The  paprika chicken spice blend has the perfect proportions of spices that when scaled down would change to an odd number that would be hard to measure out precisely. If you'd still rather only make enough seasoning for this recipe, here's a close scaled down version.

Ingredients

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Nutrition Facts
Paprika Baked Chicken Thighs
Amount Per Serving
Calories 406 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 3g19%
Cholesterol 196mg65%
Sodium 532mg23%
Potassium 947mg27%
Carbohydrates 27g9%
Fiber 7g29%
Sugar 10g11%
Protein 42g84%
Vitamin A 3995IU80%
Vitamin C 3.3mg4%
Calcium 195mg20%
Iron 6.9mg38%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Susie Anderson

    We are a family of 7, 6 of us totally loved the spices . I was amazed on how 2 tablespoons went a long ways, it had a nice delicious punch. I actually grilled it with some vegetables. I can’t wait to eat it again..

    · Reply
  • Sandi

    Oh my goodness, this chicken is delicious!! I followed the recipe exactly and it turned out perfect for us, my husband and I loved it so it will go in the usual rotation. He normally puts ranch on chicken (we are in Texas and love ranch dressing) but not this time…I served it with grilled zucchini. I bought some smoked paprika but wasn’t exactly sure how much to use or anything, so I’m glad I searched for a paprika chicken and found this first! Thanks Marina…now I gotta go check out some more of your recipes!

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  • Katherine

    I love this recipe. Easy. Comes out just like the picture.

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  • sharon hillier

    How much oil do I add in the scaled down version
    Thanks.

    · Reply
  • sharon hillier

    How much oil do I add to the scaled version.

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  • Reese

    The fact that my husband (not a chef but cooks really good food) doesn’t mind eating this over and over again, and even said I can make this when we have guests in the house means a lot! He just loves this chicken recipe! I have been making this every week & will definitely be a staple in my kitchen. THANK YOU! I am definitely gonna try your other recipes.

    · Reply
  • NANCY

    Question please: Can I make this in a air fryer? Have you tried doing that?

    · Reply
    • I haven’t tried, but I don’t see why not. I would start with 20 minutes at 370F and keep checking the temp until it’s 160F.

      · Reply
  • Marlene

    I made this recipe for the first time about 3 weeks ago. I have since made it several times in the oven as well, on the grill and even on shrimp. I’ll continue to have it in my cabinet to use on pretty much anything. It’s delicious!

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  • Marlene Scerrato

    Delish! It was a hit in my house. Making it for the second time in less than 2 weeks tonight, baking as I type this. Made a 3lb batch this time, used a baking sheet and added an additional tablespoon of spice mix, leftover from last time.

    · Reply
  • Trishna

    Thank you for this recipe. I used boneless, skinless thighs and baked at 450 for 30 min. They turned out SUPER yummy. And you were right. They made for great leftovers.

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  • Tina

    This chicken looks delicious. I see you have a scaled down recipe for the spice blend. If using the original version for a large batch; will it have to be refrigerated since there is brown sugar in the recipe?

    · Reply
    • Hi Tina,
      No, the spice blend does not need to be refrigerated. Just keep it in a tightly sealed container so that it doesn’t lose its potency.

      · Reply
  • Samantha

    I am baking on a grill rack. Should the temperature to bake at still be at 450?

    · Reply
    • Do you mean that you’re grilling them? If so, I’d grill them at 400F and for a lot shorter amount of time. Use a thermometer to see when they reach 169F internal temp

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  • Hi, can you use Boneless Skinless Chicken Thighs?

    · Reply
  • Thelma

    How long can the spice blend be stored?

    · Reply
    • Thelma

      How long can the spice blend be stored?

      · Reply
  • Thelma

    How long can you store the spice blend?

    · Reply
  • Anne

    If I only cook 4 thighs instead of 8 -do I reduce the cooking time any?

    · Reply
  • Jessica

    My thighs will def not fit in a 9×9. Can I bake this in a 9×13 or a sheet pan?

    · Reply
  • Tammy Diaz

    Hi I wanted to ask how long I need to cook the chicken if I use boneless thighs? Thank you 🙂 I love this recipe!!

    · Reply
    • Hi Tammy!
      If you have a thermometer you can cook it until it reaches 165F. Otherwise, if I had to estimate it, I would probably say 45 minutes. But then again, they come in different sizes. If you want, you can just keep checking and as soon as piercing a chicken produces clear juices, you know it’s done.

      · Reply
  • Peggy

    Anxious to give this a try this week. However, my Grocer must sell very large chicken thighs. There is no way I can get 8 thighs in a 9×9 dish! I plan on using at least 9×13, perhaps larger. Question is should I increase the amount of the spice mixture used? Perhaps to 3 Tbsp if my pieces are that large? I always worry about over or under seasoning my dishes. Thanks!

    · Reply
  • WW

    Thank you for sharing this recipe. I made it last night using drumsticks and it was a HIT. Honestly delicious!

    · Reply
  • Cindy

    I’m confused. The recipe calls for removing the skin, but in the comments with Melissa you mention that if it was cooked in a slow cooker, then you wouldn’t get crispy skin. Which is it? I am a fan of chicken skin and would lean towards making this with the skin on.

    · Reply
    • Hi Cindy, you’re right, this recipe calls for chicken without the skin, I got it confused with another baked chicken recipe that uses chicken thighs with the skin on.

      · Reply
  • Warwick P

    Very good but standard paprika chicken recipe. The dish is Hungarian. Not sure why it’s called American cuisine.

    · Reply
    • Thanks, Warnick for your feedback.

      I’m from the ol’ USA and created the seasoning straight from my home in US, not Hungary, thus the name 😉 The Hungarian version of paprika chicken is made with cream gravy, so this one is not really the same recipe like the one you’re referring to.

      · Reply
  • This chicken was amazing!! Super moist and tender. Lived it.

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  • Jennifer

    I love this recipe, the spice is so yummy and versatile. I will be using it over and over, tonight is the 3rd time I have made it since I stumbled upon you on Pinterest. Thanks so much.

    · Reply
  • Maxine

    Good recipe, except I use 1 tablespoon of cayenne…also a makes a good rub on a whole chicken

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  • Melissa

    Can I use garlic salt instead of garlic powder? If so, how much? I am out of garlic powder and I don’t have time to go the store.

    · Reply
    • Hi Melissa,
      I don’t like to use a seasoning that already has the salt added as that leaves me not knowing how much to add without oversalting. So, unfortunately, I’m no help here as I have no idea how much would be the equivalent.

      · Reply
  • Melissa

    Can you make this in the crockpot?

    · Reply
    • Theoretically you could, but the outside of the chicken wouldn’t get that nice caramelization (the seasoning has a touch of sugar). I wouldn’t know how long to cook them for though. I’d think about 3 hours on high should be sufficient.

      · Reply
  • Mary

    3 tablespoons of pepper? 3 teaspoons seems more like it.

    · Reply
    • Hi Mary,
      The recipe for the paprika seasoning makes more than this recipe needs. You will only use 2 tablespoons of the mix in this recipe. So yes, 3 tablespoons of pepper is correct.

      But, if you prefer less you’re welcome to use less

      · Reply
  • Tanya

    I have skinless boneless chickne things. Will this recipe still work out and do i change anything? Thanks in advance

    · Reply
    • Tanya

      No i said chicken thighs not wings

      · Reply
      • Oops, don’t know what I was thinking. Yes, you can use boneless skinless chicken thighs too. Sometimes they come smaller or bigger so you’d just adjust for their size. Mine were pretty big. For smaller one you might need to reduce the time by about 20 minutes. Just pierce with a fork and if the juices run clear and the meat is soft, they’re done.

        · Reply
        • Tanya

          Thank you so much. I made the recipe today and it was really good. All your recipes look so delicious.

          · Reply
          • Is it skin on or skin off ? Also will this not seriously dry out if you cook at 450 for 45 min. uncovered ?

          • Skin off.
            Just use a thermometer and stop when it reaches 160F. The thighs range in size so it could be different for smaller chicken thighs.

  • LeAnne Sorensen

    Do you really cook the paprika chicken on 450 for 45 minutes? I’ve never cooked anything that high….doesn’t mean I’m right. I just want to make sure.

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  • Kevin

    Decided to try this spice mix with pork chops last night and it was a winner. Very tasty and versatile. It has earned a permanent spot on my pantry.

    · Reply
    • That’s awesome Kevin! We use it for all kinds of meats too and love it! Thank you for sharing your feedback!

      · Reply
    • Rebekah

      Made it with chicken thighs and it was a hit! Thank you. Want to make it with pork chops. Should I bake them the same as the recipe for chicken?

      · Reply
  • Just wanted to let you know that I used this spice blend tonight as the seasoning in a simple lentil soup and it was AMAZING! Thank you!

    · Reply
  • Brigi

    Is the recipe for the paprika chicken on this page? It is mentioned several times in the article/post/text but I never found it, after scrolling and skimming up and down several times. Like many recipe posts I see on Pinterest or online, there is so much chatter irrelevant to the recipe that I clicked on the photo or link for. In this case the recipe is at the very bottom of the page. The paprika chicken thighs do look so tasty in the photo…..but I don’t really care anymore, after searching high and low for the recipe, to no avail.

    · Reply
    • Hi Brigi,
      Thank you for your feedback.
      Did you miss the button at the top of the post that says “jump to recipe”? Pushing that button would take you straight to the bottom of the page for the recipe alone. I’m sorry you didn’t find the information I posted above the recipe, about the recipe, helpful. Best of luck to you!

      · Reply
  • Claudia

    What do you recommend for the side dish?

    · Reply
  • Jon

    These paprika chicken thighs were delicious, but I used wings because that’s what I had handy. Still turned out amazing. Thanks for a great recipe! Going to try it on some ribs on the grill in a few days!

    · Reply
    • Hi Jon and thank you for comment and review! I’ve made it with chicken wings and ribs as well, it’s delicious with so many cuts of meat!

      · Reply
  • Constance McQuoid

    Made the recipe at two different households that have different tastes. This was a complete success at both homes. Family including children loved the flavors. Leftovers are even better which is a plus. Both of my Sons families want it on the dinner rotation schedules….

    · Reply
  • LeAnne Doxey

    Would I do anything different with bone-in skin-on chicken thighs? Do I have to use all the brown sugar or substitute with coconut sugar?

    · Reply
    • You might need to increase baking time by 5-10 minutes depending on the size of your chicken thighs, but that’s about it. You don’t have to use the brown sugar at all if you prefer not to or substitute it with any other sugar.

      · Reply
  • Lili Medina

    My daughter & I do not like eating chicken thighs. I decided to make them for my husband. Well, needless to say I tried your recipe & we ALL loved it. Thank you!!

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  • DonnaT

    This is absolutely delicious! I’m so glad the spice recipe makes a lot so I have it on hand, ready anytime I am. Thank you so much for sharing this wonderful recipe.

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  • Lisa

    The spice mixture is AMAZING. I’ve made it twice now, and cut the recipe in half, and it still tastes fantastic. Just the right amount of smokiness, sweet and spicy.

    · Reply
  • Lyuda

    These are so delicious!

    · Reply

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