Charcoal-Grilled Spiced Chicken Thighs with Smoky Paprika

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs marinated in smoky paprika and garlic, grilled over charcoal for a perfect balance of char and flavor. This Mediterranean-inspired grilling recipe, ready in about 30 minutes, pairs bone-in chicken thighs, smoked paprika, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a medium bowl, combine 2 tbsp smoked paprika, 4 minced garlic cloves, 3 tbsp olive oil, 1 tsp ground cumin, 1 1/2 tsp salt, 1 tsp black pepper, and 2 tbsp lemon juice to create a marinade. Whisk well until smooth.
  2. Step 2: Add 6 bone-in chicken thighs to the marinade, coating them thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight, to let the flavors penetrate.
  3. Step 3: Preheat a charcoal grill to medium-high heat, around 400°F, ensuring the coals are covered in white ash. Place the chicken thighs skin-side down and grill for 6-7 minutes until the skin crisps and develops grill marks.
  4. Step 4: Flip the chicken and continue grilling for another 6-8 minutes, until an internal temperature of 165°F is reached and juices run clear. Remove from grill and let rest for 5 minutes before serving.

Related recipes