This is an incredibly easy and affordable weeknight dinner solution. Boneless skinless chicken thighs marinated in a delicious combination of smoky paprika, lemon, thyme, and garlic that’s cooked on the grill or under the broiler in about 10 minutes. It couldn’t get much simpler and goes well with virtually any side dish you have in mind. It also makes great leftovers served over greens or in a tangy chicken salad with some yogurt or mayo and crunchy veggies. It’s also low carb, Paleo, gluten free, and clean eating friendly which makes it’s a winning dish for lots of different diets.
Lemon and Smoked Paprika Chicken Thighs
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- 1.33 lbs. skinless boneless chicken thighs
- 1 tbsp. olive oil
- 1 U lemon
- 2 U garlic cloves, minced
- 2 tsp. smoked paprika
- 1 tsp. thyme
- Salt and pepper
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In a bowl combine the olive oil, juice from the lemon, zest from half the lemon, garlic, paprika, thyme, salt, and pepper.
Add to a large ziploc bag and add the chicken thighs. Refrigerate for at least 4 hours, overnight is even better.
Grilling: Preheat the grill on high. Remove the chicken from the marinade letting excess drip off. Grill on high for 4 minutes on each side, keeping the grill closed.
Broiling: Preheat the broiler. Remove the chicken from the marinade, letting excess drip off, and place on a baking sheet covered with foil and sprayed with cooking spray. Broil for 5 minutes per side or until cooked through.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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