30 minute broiled paprika chicken thighs with garlic. Tastes just like buffalo chicken without the fat and calories! Dairy Free too!
This last week I’ve been running around like a chicken with my head cut off. And this next week is going to be more of the same.
Time seems to only be speeding up and I cannot believe that after five months spent at home D and I are hitting the road again, this time for Central America – a brand new travel destination for us.
In all these months at home you would think I would have plenty of time to plan a 2 week backpacking trip through Nicaragua and a 5 day travel adventure through Costa Rica before officially meeting with our house-sitting hosts.
You might also think my bags would be packed, with all my necessary travel accessories purchased with plenty of time to spare. At the very least you might think I would have at least gone clothes shopping in this time.
Nope, nope and nope.
It seems like I’ve got zip, zero, nothing done on that list and I also seem to be plagued with a heavy hearty dose of indecisiveness during which it takes me on average of 4 hours to make a decision about which hostel/hotel/B&B to book in each destination in Nicaragua. This is seriously getting to be a problem.
After that my laziness and lethargy sets in, so you can imagine I’m not exactly being super efficient with my minimal time left.
Cue the panic. So much to do. So little time. I’ve only got until this Friday morning, September 11th before I fly off to Florida to be reunited with my best gal pal, A.
So I’ve just got to make it until then and get everything together and then a proper mini vacation begins.
Until then, work work work. Errands errands errands.
So this week the emphasis is really on quick simple dinners. Not willing to compromise on flavor though. My new favorite gluten free chicken thigh recipe right here. You mix up a bunch of awesome spices and seasonings – lemon peel, hot paprika, smoked paprika, lemon juice, salt, minced garlic, and garlic powder – and that comes together to make these paprika chicken thighs.
Rub that in to the chicken thighs and place under the hot broiler. I added in a few lemon slices too just for additional flavor.
The result? A super tender, juicey lightly spicy, smoky and garlicy chicken thigh. This almost reminds me of buffalo chicken yet light and healthier. Both gluten free and dairy free too.
By now you probably know I love a good meal made under the broiler. Less time preheating the oven required and everything gets a nice char to it. From salmon, to chicken to veggies, meals cooked under the broiler are quicker and ever more delicious.
Add these 30 minute paprika chicken thighs recipe to your weekly dinner rotation and you won’t regret it!
A super simple and flavorful smoky, garlicky and spicy 30 minute broiled paprika chicken thighs. Tastes just like buffalo chicken without the fat and calories! Gluten Free and Dairy Free too!
- 1.67 pounds chicken thighs cut in half
- 2 tablespoons lemon juice
- 2 teaspoons smoked paprika
- 2 teaspoon hot paprika
- 1 teaspoon lemon peel seasoning
- 1 teaspoon minced garlic about 5 cloves
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 lemon sliced
In a small bowl combine smoked paprika, hot paprika, lemon peel seasoning, minced garlic, garlic powder and salt.
Rinse and dry chicken thighs and cut each one in half.
In a large bowl combine chicken thighs and seasoning. Mix with hands until spices fully rubbed in. Add lemon juice and mix.
Preheat broiler to high. Line baking sheet with aluminum foil and place chicken thighs in single layer. Top with lemon slices (optional)
Broil 10-15 minutes per side, flipping over in between, until cooked through.
Serve with cilantro as a garnish.
The pix looks like you used a bone in thigh. If so, how do you cut it in half?
Must be how the picture was taken but actually the thighs are skinless and boneless (I’ll clarify that in the recipe)!
plasterers bristol says
Caw this sounds nice. Thanks for posting this up.
Excited to make this.