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.
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.
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 thighs, and breast, as well as the baked beef recipe, salmon 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 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.
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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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.
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)
- 4 Tbsp Smoked Paprika
- 3 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- 3 Tbsp Ground Black Pepper
- 1 tsp Cayenne Pepper
- 3 Tbsp Brown Sugar
Instructions
How to make Paprika Meat Spice Blend for Chicken, Beef
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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
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Preheat oven to 450°F with the baking rack in the middle.
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Remove the skin and trim off any fat off the chicken thighs.
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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.
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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
- 3/4 tsp Smoked Paprika
- 2/3 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 2/3 tsp Ground Black Pepper
- Small Pinch Cayenne Pepper
- 2/3 tsp Brown Sugar
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I made the scaled down seasoning recipe and used it on one rather large boneless skinless thigh and air fried it. Delish! The brown sugar gave it a little sweetness and the smoky flavor was amazing. Will definitely make it again
I made this tonight and is was beautiful will definitely make it again my partner he liked it aswell I’m well chuffed with myself lol
I made this yesterday for the first time. It was amazing. The flavors were amazing. I could see this being served with many different side dishes. I have my jar of the spice blend ready for the next time! This is a top notch recipe that would please a crowd too.. just add more chicken. 🙂
Hi,
So for this recipe, did you take off the skin but left the bone in? Or do you take bone out. So the 45-55 mins was for bone in?
The first time I made this recipe it was excellent. I made the rub and have finished my jar and am refilling. I have used the rub for chicken, pork and fish. I don’t usually leaves reviews, but this one is definitely worth coming back to write about.
Just trying the baked chicken paprika. Can’t wait to taste it. Picky eaters here so it should be fun to see if they like it. Wish me luck lol!!!!
This is one of our favorites! Love how it cooks and doesn’t leave a mess in the oven. Some other recipes smoke up the house while cooking. The flavor of the spice mix is really good! Quick to make too!
LOVE LOVE LOVE this recipe! It’s been a homerun for family gatherings, with everyone asking me for the recipe! Thank you so much for sharing! I actually drizzled the paprika chicken with HONEY after coming out of the oven before serving. Delicious!!
Thank you, Sharon Marie for sharing your feedback – makes me so happy to read your comment ❤️
Loved it. I had just a few thighs to round off some leftover ribs. I made the seasoning (easy and fabulous), tossed it with the oil/mayo and salt, and popped those girls in the oven. Great flavor. I now have a small mason jar made of the seasoning and the recipe rubber-banded around it waiting for me in the pantry. Good stuff!
My family loves this recipe. Have used the spice blend on boned in thighs with skin on and grilled it. Super delicious! Thank you
Can I use chicken breast. I’m one of those weird people that hate thighs and wings.
If you use chicken breast bake it uncovered for 20 minutes at 425F or until the inside registers 165f. It should taste great!
I have made this recipe several times and we love it! Making it again tonight!
Excellent recipe. I loved the taste of your spice blend when I used it on chicken legs. I will use it on everything from now on. Thanks Marina.
This chicken is delicious! I have made it many times for my family and we all love it. I use boneless skinless chicken thighs and bake at 450 for 30 minutes. I decrease the cayenne pepper by half. Was one of the recipes I always made that my daughter took with her when she moved into her own place.
I give this recipe no stars as I did not like it.
I appreciate you taking the time to share your honest feedback, Brenda. Thank you!
OMG! This Smoked Parprika Spice Blend is FANTASTIC! I just made Smokedm Paprika baked Chicken & it’s so juicy a& tender
A big hit
Thank you for sharing
This is my family’s favorite chicken dinner! Thank you!
That’s amazing! I appreciate you sharing that!
oh gosh, this is good. I made it with chicken thighs and have spice blend left over. I am going to try it on chicken breasts next time around. I was wondering about the brown sugar in the blend ( I don’t know, just thought it was weird) but my husband and I both liked it.
great recipe, BUT where in the world are you coming up with the nutritional values???? Even fried chicken does NOT have 27 grams of carbs. For those of us who are on low carb diets, please correct .
If you are on a low carb diet like we are, just substitute Truvia brown sugar blend. Now carbs are down to practically nothing.
Tried this recipe and the meat turned out to be dry 🙁
PS: I used bone-in, skin-on chicken thighs.
Hi Catherine,
Chicken thighs come in very different size and thickness. The best way to know if your chicken is done is to use a thermometer. Hope this helps next time
Can you leave out the brown sugar for the paprika backed chicken thighs.
Yes, absolutely.
I love this recipe, it’s a regular on my menu. Thank you so much for coming up with this recipe
I made this tonight and it was awesome. However, my husband and I both agree that it was a little hotter than we’d like, so, the next time, and there will be a next time, I make this, I’ll decrease the cayenne pepper to 1/2 a teaspoon and the black pepper to 1&1/2 tablespoons. Aside from that, it was perfect. Incredible flavor. Highly recommend this recipe to others.
OMG easy recipe and thighs were delicious!
Thank you.
A couple years ago I brought a tin of paprika back from Budapest, Hungary and was looking for a paprika chicken recipe to use it in. This recipe is DELICIOUS!! My whole family loves it!
Can I leave the skin on?
Yes.
The recipe is great but the amount of mix and the baking time are all out of wack. I made 6 tighs a used the amount suggested for 8, but the mix barely covered 2.
Also I cook all my tighs at 400 for 15-20 minutes and they’re perfectly done.
Hi Lorenz,
The spice mix is spicy and this recipe uses quite a lot, especially compared to other recipes using spice mixes. That being said, everyone has their own preference for how much they like to use. I’m glad you were able to figure out what works for your palate.
I substituted the brown sugar for the Swerve brown sugar replacement to lower the WW points.
Awesome and easy recipe! My husband loved the spice mix. Forgot to add in the salt so sprinkled some on while baking. Served with brown rice and corn. So good mixed all together in the juices. A little lemon juice to brighten it up.
I, made this recipe as stated with a few additions. I. added 1/2 tsp. of Red pepper flakes and 1/2 cup of BBQ Sauce and 1/3 cup of brown sugar. After cooking for 45 min. flipped them over and lathered them with another 1/4 cup of BBQ Sauce and 1/4 cup of brown sugar mix for 30 min. more. I, made a triple recipe for rub and used almost all of it. 12 boneless and skinless thighs for four people. NO LEFTOVERS TO BE HAD!!!!
Yum! That sounds delicious! Thank you for taking the time to share!
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..
So awesome! Thank you for taking the time to share your review!
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!
Love hearing that, Sandi! Thank you, so much for sharing your review!
I love this recipe. Easy. Comes out just like the picture.
How much oil do I add in the scaled down version
Thanks.
How much oil do I add to the scaled version.
Just enough to help the seasoning adhere to the meat.
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.
Oh my gosh, what a review! Thank you so much! Makes me so happy to hear this!
Question please: Can I make this in a air fryer? Have you tried doing that?
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.
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!
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.
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.
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?
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.
I am baking on a grill rack. Should the temperature to bake at still be at 450?
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
Hi, can you use Boneless Skinless Chicken Thighs?
How long can the spice blend be stored?
How long can the spice blend be stored?
How long can you store the spice blend?
If I only cook 4 thighs instead of 8 -do I reduce the cooking time any?
No.
My thighs will def not fit in a 9×9. Can I bake this in a 9×13 or a sheet pan?
sure 🙂
Hi I wanted to ask how long I need to cook the chicken if I use boneless thighs? Thank you 🙂 I love this recipe!!
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.
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!
Thank you for sharing this recipe. I made it last night using drumsticks and it was a HIT. Honestly delicious!
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.
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.
Very good but standard paprika chicken recipe. The dish is Hungarian. Not sure why it’s called American cuisine.
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.
The chicken with the creamy gravy is Chicken Paprikash, not Paprika Chicken. Two different dishes.
This chicken was amazing!! Super moist and tender. Lived it.
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.
Good recipe, except I use 1 tablespoon of cayenne…also a makes a good rub on a whole chicken
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.
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.
Can you make this in the crockpot?
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.
3 tablespoons of pepper? 3 teaspoons seems more like it.
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
I have skinless boneless chickne things. Will this recipe still work out and do i change anything? Thanks in advance
No i said chicken thighs not wings
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.
Thank you so much. I made the recipe today and it was really good. All your recipes look so delicious.
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.
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.
yep, you really cook them at 450F 🙂
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.
That’s awesome Kevin! We use it for all kinds of meats too and love it! Thank you for sharing your feedback!
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?
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!
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.
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!
What do you recommend for the side dish?
Please check the paragraph right before the recipe for suggestions.
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!
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!
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….
That is awesome! thank you so much for your feedback!
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?
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.
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!!
Wow! I love hearing that!
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.
Thank you so much DonnaT!
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.
Thank you Lisa!
These are so delicious!