top of page

Paprika Italian chicken

Paprika Smoked Chicken

Don’t forget to check out my Instagram account  – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter!

You can prepare these flavorful Paprika and Italian Seasoning Chicken Thighs using three different methods. First, if you prefer a smoky touch, opt for the smoking method, which infuses the chicken with a rich, smoky flavor. Alternatively, for a quicker approach, the Instant Pot method results in tender, seasoned chicken thighs in a fraction of the time. Lastly, if you'd like a fuss-free option, the baked method is perfect, yielding juicy chicken thighs with a hint of smokiness, all conveniently cooked in the oven. Choose the method that suits your preference and enjoy a delicious meal with these wonderfully flavored chicken thighs.

You Will Need

  • 16 chicken thighs/legs mixed

  • 3 tablespoons Olive Oil

  • 1 teaspoon Paprika

  • 1 teaspoon Italian Seasoning

  • 1 tablespoon Garlic Salt

  • 1 teaspoon Onion Powder

  • 1 teaspoon Pepper

  • 1 teaspoon Salt

  • 2 teaspoons Liquid Smoke
    (only if using the baking method)

Thank you so much for supporting my site

Smoked Paprika Italian chicken

Prepare the Chicken Rub: In a small bowl, mix together the Paprika, Italian Seasoning, Garlic Salt, Onion Powder, Pepper, and Salt. Ensure they are well combined.

Coat the Chicken:

  • Place the chicken thighs in a large bowl.

  • Add the olive oil to the chicken.

  • Gradually add the Chicken Rub to the chicken pieces, a little at a time. Make sure to mix well after each addition, ensuring the chicken is thoroughly coated with the rub. Be sure to use all of the rub for maximum flavor.

Marinate: Cover the bowl with plastic wrap or a lid and let the chicken rest in the refrigerator for at least 1 hour. This will allow the flavors to penetrate the chicken.

Prepare the Smoker:

  • Preheat your smoker to 225°F (107°C) according to the manufacturer's instructions.

Smoke the Chicken:

  • Place the marinated chicken thighs in the preheated smoker.

  • Smoke the chicken at 225°F (107°C) until they reach an internal temperature of 165°F (74°C) in the thickest part of the thigh. This should take approximately 1 to 1 1/2 hours, depending on the size of the chicken thighs.

  • There's no need to wait until they've all reached 165°F; remove each chicken thigh as they finish cooking.

Serve:

  • Once the chicken thighs have reached the desired temperature and have a nice smoky flavor, remove them from the smoker.

  • Let them rest for a few minutes before serving to allow the juices to redistribute.

  • Serve your delicious smoked paprika and Italian seasoning chicken thighs hot and enjoy!

​​

These chicken thighs are perfect for a barbecue or a family dinner, and the smoking method infuses them with a rich, smoky flavor that's sure to please your taste buds.

Thank you so much for supporting my site

Instant Pot Paprika Italian chicken

Prepare the Chicken Rub: In a small bowl, mix together the Paprika, Italian Seasoning, Garlic Salt, Onion Powder, Pepper, and Salt. Ensure they are well combined.

Coat the Chicken:

  • Place the chicken thighs in a large mixing bowl.

  • Add the olive oil to the chicken.

  • Gradually add the Chicken Rub to the chicken pieces, a little at a time. Make sure to mix well after each addition, ensuring the chicken is thoroughly coated with the rub. Be sure to use all of the rub for maximum flavor.

  • Add the 2 teaspoons of Liquid Smoke to the chicken and mix to incorporate.

Sauté in the Instant Pot:

  • Turn on the Instant Pot and select the "Sauté" function.

  • Once hot, add a bit of olive oil to the Instant Pot.

  • Working in batches, sear the chicken thighs on each side until they are nicely browned. Remove them from the Instant Pot and set them aside.

Pressure Cook:

  • Place a trivet at the bottom of the Instant Pot.

  • Return all the seared chicken thighs to the Instant Pot.

  • Close the Instant Pot lid, ensuring the pressure valve is set to "Sealing."

  • Select the "Manual" or "Pressure Cook" function and set the timer for 8-10 minutes at high pressure, depending on the size of your chicken thighs.

  • Once the cooking time is complete, allow for a natural pressure release for about 10 minutes, then carefully switch the pressure valve to "Venting" to release any remaining pressure.

Serve:

  • Open the Instant Pot lid and check that the chicken has reached an internal temperature of 165°F (74°C).

  • Let the chicken rest for a few minutes before serving to allow the juices to redistribute.

  • Serve your delicious Instant Pot Paprika and Italian Seasoning Chicken Thighs hot and enjoy!

​

This method will result in tender and flavorful chicken thighs cooked in a fraction of the time it would take with traditional methods.

Thank you so much for supporting my site

Baked Paprika Italian chicken

Prepare the Chicken Rub: In a small bowl, mix together the Paprika, Italian Seasoning, Garlic Salt, Onion Powder, Pepper, and Salt. Ensure they are well combined.

Coat the Chicken:

  • Place the chicken thighs in a large mixing bowl.

  • Add the olive oil to the chicken.

  • Gradually add the Chicken Rub to the chicken pieces, a little at a time. Make sure to mix well after each addition, ensuring the chicken is thoroughly coated with the rub. Be sure to use all of the rub for maximum flavor.

  • If you want to enhance the smoky flavor and are not using a smoker, add the 2 teaspoons of Liquid Smoke to the chicken and mix to incorporate.

Marinate: Cover the bowl with plastic wrap or a lid and let the chicken rest in the refrigerator for at least 1 hour. This will allow the flavors to penetrate the chicken.

Preheat the Oven: Preheat your oven to 375°F (190°C).

Bake the Chicken:

  • Place the marinated chicken thighs on a baking sheet lined with parchment paper or in a baking dish.

  • If you're using the Liquid Smoke, you can drizzle a bit over the chicken for extra smoky flavor.

  • Bake the chicken in the preheated oven for about 25-30 minutes or until the internal temperature of the chicken reaches 165°F (74°C) and the chicken is cooked through. Cooking time may vary depending on the size of the chicken thighs, so use a meat thermometer to check for doneness.

Serve:

  • Once the chicken thighs are cooked through and have a nice color, remove them from the oven.

  • Let them rest for a few minutes before serving to allow the juices to redistribute.

  • Serve your delicious baked Paprika and Italian Seasoning Chicken Thighs hot and enjoy!

​​

This method yields juicy and flavorful chicken thighs with a hint of smokiness. It's a great option for when you don't have access to a smoker or grill.

bottom of page