Chicken: Smoked Paprika Chicken

By blum099

Baking sheet and foil. If using breast meat, you will also need a cutting board, plastic wrap, a mallet, and a basting brush.
Prep Time: 02 - 5 Minutes
Cook Time: 14 - 34 Minutes
Total Time: 16 - 36 Minutes
Servings: 4-6 servings
Kosher Key: Meat

Ingredients

• 2 lbs. boneless, skinless chicken thighs or breasts
• 2 tbsp smoked paprika, or more if needed
• 1 tbsp + 1 tsp garlic salt, or to taste-- if you're sensitive to salt, use less (if you don't have garlic salt on hand, substitute 1 tsp garlic powder, 1 tsp dried parsley and 3/4 tsp salt)
• 3 tbsp extra virgin olive oil, or more if needed (only for chicken breasts)
• YOU WILL ALSO NEED

Details

Adapted from theshiksa.com

Preparation

Step 1

FOR BONELESS SKINLESS CHICKEN THIGHS
Preheat the broiler on high. Set a rack in the oven at least 4 inches below the flame. If you put the rack right under the flame, the chicken will burn on the outside before it's cooked through.

Line a baking sheet with foil and lay the chicken thighs out flat. Sprinkle each side generously with the garlic salt and smoked paprika; if the amounts above don't seem like enough, use more. Do not skimp on the garlic salt, even if you're salt-phobic - it's necessary and still will have far less sodium than any chicken dish you will ever eat in a restaurant.

Broil the chicken about 7 minutes on each side, until the thighs are cooked through and have developed a nice crust. Broilers tend to vary in terms of strength; if your chicken seems to be burning or cooking too fast, move the rack down a notch or two.

Once the chicken has cooked through (internal temperature of 160 degrees F), serve immediately.

FOR BONELESS SKINLESS CHICKEN BREASTS
In a small bowl, combine smoked paprika, garlic salt, and 3 tbsp olive oil to create a smooth paste.

Place a large piece of plastic wrap on a cutting board. Place your chicken breasts on top of the plastic wrap, with a few inches of space in between each breast (if making 2 lbs. of chicken breasts you will probably end up with four breasts; I only cooked two breasts for this demo). Place another layer of plastic wrap on top of the breasts.

Use a mallet to gently pound out the chicken breasts till they are an even thickness all the way across and about 1 1/2 times their original size. This will allow the breasts to cook more evenly under the broiler.

Paint each breast on both sides with a thin, even layer of the smoked paprika paste. Let the breasts stand for 20 minutes to allow the flavor to infuse the meat.

Place a rack at least 4 inches below your broiler and preheat the broiler. Place the chicken breasts on a foil-lined baking sheet.

Place the chicken under the broiler and let it broil for about 7 minutes till a crust begins to form around the edges. If your chicken seems to be burning or cooking too fast, move the rack down a notch or two.

Flip the breasts with a pair of tongs. If the breasts appear to be dry after you turn them, baste them with a little olive oil. Let them cook under the broiler for another 5-7 minutes, until cooked through (internal temperature of 160 degrees F).

Let the breasts rest for a minute or two before serving to allow the juices to evenly distribute through the meat. Serve.