This Lemon Paprika Chicken Thighs recipe is so quick and easy to make! Chicken thighs marinated in a lemon and paprika mixture with garlic and thyme. A perfect weeknight dinner idea!
AN EASY LEMON CHICKEN THIGHS RECIPE
I’m definitely resisting the urge to add 12 more adjectives to describe this deliciousness!
HI-YA! Happy, Happy Sunday!
♥ MOMS, HAPPY MOTHER’S DAY! ♥
I hope you’re going to be spoiled rotten today! I hope that your dreams about not doing laundry on a Sunday DO come true!
Fingers crossed, I hope you also got a thoughtful gift, or at least something other than a vacuum cleaner or a set of pots and pans.
I myself am hoping for a housekeeper, a nanny, and a trip to the Drake Hotel for brunch.HA!
That’s my RHOBH-influence speaking. But, it would be nice.
Except, I have to admit that I’ve been to the Drake for Brunch countless times and it’s a MUST. If you’re ever in Chicago, make sure to go to the Drake for Sunday Brunch. It’s ah-may-zing!
And, if you’re ever in my hood, make sure to stop by my Mom’s for her Lemon Pepper Chicken. That’s also ah-may-zing!
Then again, in my opinion, this Lemon PAPRIKA Chicken is a tad bit better! It has that extra oomph. You know?
In honor of Mother’s Day, I shared my Mom’s Sausage and Rice dinner with you guys just a few days back, and now I’m sharing something similar to what she makes, but with my own spin on it.
FLAVOR PACKED CHICKEN THIGHS
While my Mom’s Lemon Pepper Chicken is just BE.YOND (it really is, especially if it’s on the grill), I kind of took a different turn and started to reach for the paprika instead. I prepare the chicken all the same, just like she taught me, but adding a bit of my-own to it, ya know?
Even though it seems like this might be kind of boring (I mean it’s chicken. and paprika, and lemon stuff… I know I know….), but what you need to know is that the flavor here is out of this world. Ohhhh the sweet, satisfying bite of that tender, tangy, bit spicy, and garlicky thigh is going to send you over the moon, boo! I’m tellin’ you… it’s incredible. I know, I say that all the time, but chicken just speaks to me. I’ve said it before, if I had to go vegetarian, I’d need chicken to come with me. (Does that even make sense?!? …no…)
So today, if you have no plans for Mom, or if you ARE Mom and no one cooked for you (!!!!!!), grab some chicken thighs, we have a bit of work to do. I promise it’s quick and so easy, you won’t even feel like you spent all your me-time in the kitchen.
But honestly, why are we still talking. I cannot wait until you make this and tell me about it. Please DO tell me!
Enjoy your day, Moms!
Dads, kids, grandpas, etc… make sure Mom enjoys HER day!
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Lemon Paprika Chicken
- 4 to 6 bone-in chicken thighs
- 6 tablespoons olive oil , divided
- salt and fresh ground pepper , to taste
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- zest of 1 lemon
- juice of 1 lemon
- 4 garlic cloves , minced, divided
- 1 cup white wine (use a wine that you like)
- 2 tablespoons chopped fresh parsley
- Place chicken on a cutting board or a large plate.
- Pour 3 tablespoons olive oil over chicken thighs. (not 3 tablespoons over each piece, but over all 6 pieces)
- Season chicken thighs with salt, pepper, paprika, thyme, lemon zest, lemon juice and 2 minced garlic cloves; rub the mixture evenly over the chicken thighs. You can also combine seasonings in a bowl, mix well, and rub it over the chicken thighs.
- Place in a large bowl or ziploc bag and refrigerate for about 2 hours. IF you don't have that much time, 20 minutes is good, too. But it does taste better after a couple of hours.
- Heat 3 tablespoons olive oil in a large non-stick skillet.
- Add chicken and, cooking over medium heat, brown the chicken on both sides; about 6 minutes per side.
- Remove chicken from skillet and set aside.
- Add remaining minced garlic to the skillet and cook, stirring frequently, for one minute. Do not burn the garlic.
- Carefully add wine to the skillet.
- Stir in parsley.
- Transfer chicken back to skillet and bring to a boil.
- Cover with a lid and continue to cook over medium-low heat for 20 to 22 minutes, or until done, turning the chicken over half way through cooking.
- Add 1/4-cup more wine if it looks too dry when you go to turn over the chicken.
- Remove from heat.
- Transfer chicken to serving dish and spoon sauce over the chicken.