Charcoal-Grilled Spiced Chicken Thighs with Smoky Paprika

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs marinated in smoky paprika and garlic, grilled over charcoal for a perfect balance of char and flavor. This mediterranean-inspired grilling 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
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Ingredients

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.

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Frequently asked questions

How long does Charcoal-Grilled Spiced Chicken Thighs with Smoky Paprika take to make?

Total time is about 30 minutes (15 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 Charcoal-Grilled Spiced Chicken Thighs with Smoky Paprika?

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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Charcoal-Grilled Spiced Chicken Thighs with Smoky Paprika?

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 Charcoal-Grilled Spiced Chicken Thighs with Smoky Paprika 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 Charcoal-Grilled Spiced Chicken Thighs with Smoky Paprika?

Mediterranean grilling 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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