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           “I love smoked paprika, and I’m always trying to find new ways to use it. This is one of my super simple recipes, but oh so tasty! 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: 30-60 minutes to marinate Cook Time: 20 minutes

Tools: small and large bowl, knife and cutting board, grill or skillet



1/4 cup lime juice, divided

2 tablespoons Worcestershire sauce

1 tablespoon smoked paprika (or your favorite 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, for extra heat)

1/4 cup high heat cooking oil


1 whole chicken, cut into 10 pieces*

Garnish: (optional)

Sprigs of fresh thyme or parsley


For marinade:

1. Combine 3 tablespoons of the lime juice and all other marinade ingredients, except oil, in a large bowl. Slowly beat in the oil with a whisk or fork to emulsify.

2. Remove 1 tablespoon of the marinade and place in a small bowl or measuring cup. Whisk in the remaining 1 tablespoon lime juice into this small amount of marinade and set aside to drizzle or brush over the chicken after it has been cooked.

For chicken:

3. If the butcher did not cut the chicken for you, cut into 10 pieces:* 2 drumsticks, 2 thighs, 2 wings, 4 breast pieces. Freeze the backbone and neck to make chicken broth at another time.

4. Place chicken in the large bowl that contains the main batch 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 and not enough flavor; too much and the meat will not be as tender or it will be mushy.)

To cook on grill:

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

6. Place meat on the side of the grill with no burner, skin side down. If your grill only has one burner, turn to medium. Don’t cook too quickly and watch carefully, so it doesn’t flame up and burn.

7. Cook about 7-10 minutes, then turn over. Cook on other side another 7-10 minutes. Flip over one more time and place on hotter side of grill to get the criss-cross 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, which could take 2-10 more minutes. 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 gets.

To serve:

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

9. Brush or drizzle reserved marinade over the pieces, or serve on the side. Garnish with sprigs of fresh thyme if desired, or sprinkle a little extra dried thyme on top.

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