This Grilled Paprika Chicken is bursting with flavor! The chicken is seasoned with smoked paprika, garlic, and a bit of spice, giving it a tasty kick that everyone loves.
It’s super easy to whip up on a busy day. Just grill it outside or on a stovetop, and in no time, you have a delicious meal that makes your taste buds dance! 🍗💃
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this recipe since they cook quickly and stay juicy. You can use thighs if you prefer dark meat or even tofu for a vegetarian option!
Smoked Paprika: This spice gives a lovely smokey flavor. If you don’t have smoked paprika, regular paprika or a bit of chili powder will work, but the flavor will be different. I love the warmth that smoked paprika brings!
Garlic and Onion Powder: These are perfect for adding depth to the marinade. Fresh minced garlic or finely chopped onions can substitute, but might change the texture a bit. I usually stick to the powders for ease!
Cayenne Pepper: This is optional if you like it spicy! If not, you can leave it out. For a milder option, consider using paprika or a pinch of red pepper flakes.
Olive Oil: Great for marinating and grilling. You could swap it with avocado oil or any other cooking oil you prefer. I find olive oil adds a nice rich flavor to the chicken.
How Do I Make Sure My Chicken Is Juicy and Flavorful?
The key lies in the marinating process! This helps the chicken absorb all those wonderful flavors from the spices. Aim to marinate it for at least one hour, but longer (up to overnight) is even better.
- Mix the spices into the oil and lemon juice. This not only flavors the chicken but also helps to tenderize it.
- Use a resealable bag or a dish to coat the chicken evenly. Make sure every piece is well covered.
- When grilling, let the chicken cook undisturbed for those 6-7 minutes per side. This way, it gets the best grill marks without drying out!
Lastly, remember to let the chicken rest after grilling for about 5 minutes. This helps retain juices, making every bite delicious!
Delicious Grilled Paprika Chicken
Ingredients You’ll Need:
Main Ingredients:
- 4 chicken breasts (boneless, skinless)
- 2 tablespoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional, for heat)
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep the marinade and chicken, plus at least 1 hour to marinate (up to overnight for deeper flavor). Cooking on the grill will take around 12-14 minutes. Overall, plan on about 1 hour and 30 minutes, including marinating time.
Step-by-Step Instructions:
1. Make Your Spice Mixture:
In a mixing bowl, combine the smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if you like a bit of heat). Stir it well and set it aside for later.
2. Prepare the Marinade:
In another bowl, whisk together the olive oil and lemon juice until it’s nicely mixed. Now add your spice mixture to this oil and lemon blend. Mix everything together really well to create a flavorful marinade.
3. Marinate the Chicken:
Take the chicken breasts and place them in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken and make sure each piece gets well-coated with that delicious mixture. Seal the bag or cover the dish, then pop it in the fridge. Let it marinate for at least 1 hour, or you can leave it overnight for even better flavor!
4. Preheat the Grill:
When you’re ready to cook, preheat your grill to medium-high heat. Don’t forget to oil the grill grates to stop the chicken from sticking.
5. Grill the Chicken:
Take the chicken out of the marinade and let any excess drip off. Place the chicken on the hot grill. Cook it for about 6-7 minutes on each side. You’ll know it’s done when there are nice grill marks, and the internal temperature should reach 165°F (75°C).
6. Let It Rest:
Once the chicken is cooked through, remove it from the grill and let it rest for a few minutes. This helps keep it juicy!
7. Serve and Enjoy:
Garnish the grilled chicken with chopped fresh parsley and serve with lemon wedges on the side. Enjoy your delicious grilled paprika chicken!
Can I Use Other Types of Chicken for This Recipe?
Absolutely! You can use thighs, drumsticks, or even bone-in chicken for this recipe. Just adjust the grilling time accordingly—thighs may take a bit longer to cook than breasts. Always check for doneness with a meat thermometer, ensuring it reaches an internal temperature of 165°F (75°C).
What If I Don’t Have Smoked Paprika?
No worries! If you don’t have smoked paprika, you can substitute it with regular paprika and add a pinch of liquid smoke or a dash of chipotle powder for that smoky flavor. Alternatively, you can just use the regular paprika with no substitutions for a milder taste.
How to Store Leftover Grilled Paprika Chicken?
Store any leftover chicken in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a skillet over low heat or in the microwave, adding a drizzle of olive oil or a splash of broth to prevent it from drying out.
Can I Marinade This Chicken for Longer Than Overnight?
It’s best to stick to marinating chicken for up to 24 hours. Marinating for too long can break down the proteins and affect the texture of the chicken, making it mushy. For optimal flavor, try to marinate for at least 1 hour and up to 24 hours for the best results!
