Barbecue Grilled Chicken with Smoky Paprika Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken pieces grilled over an open flame, coated in a smoky paprika glaze that adds depth and a touch of sweetness. This australian-inspired chicken ready in about 25 minutes pairs smoked paprika, brown sugar, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Australian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 2 tbsp smoked paprika, 1 tbsp brown sugar, 1 tsp garlic powder, 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp lemon juice to create the glaze.
  2. Step 2: Pat dry 6 bone-in, skin-on chicken thighs (about 2 lbs) and coat them evenly with the smoky paprika glaze. Marinate for at least 30 minutes or up to 2 hours in the refrigerator.
  3. Step 3: Preheat grill to medium-high heat (about 400°F). Place chicken thighs skin-side down on the grill and cook for 6-7 minutes until the skin is charred and crispy.
  4. Step 4: Flip chicken and grill for another 6-7 minutes until an internal temperature of 165°F is reached and juices run clear. Remove from heat and let rest for 5 minutes before serving.

Frequently asked questions

How long does Barbecue Grilled Chicken with Smoky Paprika Glaze take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Barbecue Grilled Chicken with Smoky Paprika Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep smoked paprika from drying out.

Can I substitute ingredients in Barbecue Grilled Chicken with Smoky Paprika Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Barbecue Grilled Chicken with Smoky Paprika Glaze for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Barbecue Grilled Chicken with Smoky Paprika Glaze?

Australian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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