Garlic and Paprika Marinated Grilled Chicken Thighs

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 drafted and published.

Juicy grilled chicken thighs marinated in a blend of smoked paprika, garlic, and olive oil for a smoky, tender result. This Spanish recipe, ready in about 25 minutes, pairs boneless skinless chicken thighs, extra virgin olive oil, and smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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 6 Spanish cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk together 1/4 cup extra virgin olive oil, 2 tsp smoked paprika, 5 cloves minced garlic, 2 tbsp fresh lemon juice, 1 tsp salt, and 1/2 tsp black pepper to create the marinade.
  2. Step 2: Add 6 boneless skinless chicken thighs to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor.
  3. Step 3: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade, letting excess drip off.
  4. Step 4: Grill chicken thighs for 6-7 minutes per side until internal temperature reaches 165°F and edges develop slight char.
  5. Step 5: Transfer to a plate and let rest for 5 minutes. Sprinkle with 2 tbsp chopped fresh parsley before serving.

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