SMOKED PAPRIKA CHICKEN


DSCN8400


Print Friendly and PDF


SMOKED PAPRIKA CHICKEN ©FoodFitnessFaith

           “I love smoked paprika, and I’m always trying to find new ways to use it. This is one of my super simple, but oh so tasty, recipes! We have only cooked it on the grill, but it should be fine cooked in the oven around 400°F.” ~ Bobbi

 

*** Easy!

$$$ Moderate (Buy organic or pasture raised chicken, if possible)

Prep Time: 10 minutes Passive Time: 30 to 60 minutes Cook Time: 20 minutes

Tools: small and large bowl, measuring cups and spoons, knife and cutting board, grill

 

Marinade:

1/4 cup lime juice

2 tablespoons Worcestershire sauce

1 tablespoon smoked paprika

1 teaspoon dried thyme

1-1/2 teaspoons salt

1/2 teaspoon red pepper flakes

1/4 teaspoon ground black pepper

1/4 teaspoon hot pepper sauce (optional)

1/4 cup high-heat cooking oil

 

Chicken:

1 whole chicken, cut into 10 pieces*

 

Garnish:

Sprigs of fresh thyme, or dried thyme leaves

 

For marinade:

1. Combine all marinade ingredients, except oil, in a large bowl.

2. Slowly beat in the oil with a whisk or fork to emulsify.

 

For chicken:

1. Place chicken in the large bowl of marinade, turning to coat all sides. Cover and refrigerate for at least 30 minutes but no more than 60 minutes, turning once halfway through. (The amount of time in the marinade matters. Too little time will result in less flavor; too much time will cause the meat to be mushy.)

 

To grill:

1. Gas grills are all different, so adjust for your grill. Heat gas grill on high. Turn one burner off and the other to medium. Remove chicken from marinade and shake so excess is removed. Discard remaining marinade.

2. Place meat on the side of the grill with no burner, skin side down (if it’s not skinless). Adjust placement of chicken and level of heat, so the fire doesn’t flame up and burn the chicken.

3. Cook 10 minutes on each side. Flip over one more time and place on hottest side of grill to get the crisscross marks. Test with meat thermometer for doneness (about 165°F), or cut through the thickest piece to see if the juices run clear. If not ready, continue cooking until done. (The amount of time depends on the size of the chicken piece, whether you’re using bone-in chicken or not, and how hot your grill is.)

 

To serve:

1. Transfer chicken to a plate and cover it loosely with a tent of aluminum foil. Let rest 5 minutes. (This step is important! While resting, the juices are reabsorbed, resulting in a juicier and more tender piece of chicken.)

2. Garnish with sprigs of fresh thyme, or sprinkle a little extra dried thyme on top.

 

*Chef’s Tip:

Ask the butcher to cut a whole chicken into 10 pieces: 2 drumsticks, 2 thighs, 2 wings, 4 breast pieces (breast is split in half, then each one is cut in half to make 4 pieces). Of course, you can cut the chicken at home too. Freeze the backbone and neck to make chicken broth at another time.

 

VARIATIONS:

·  Use about 3 pounds of bone-in chicken pieces (e.g., all breasts or all thighs), or 2 pounds of skinless, boneless pieces.

·   Kabobs — Cut skinless, boneless thighs or breasts into smaller pieces and cook on a skewer, about 10 minutes each side—on the grill or in the oven.

© Bobbi Mullins 2011, All rights reserved. FOOD FITNESS FAITH™