Grilled Spanish-Style Marinated Chicken Thighs

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

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 a blend of smoked paprika, garlic, and olive oil, then grilled to smoky perfection. This Spanish-inspired chicken recipe, ready in about 30 minutes, pairs bone-in, skin-on chicken thighs, extra virgin olive oil, smoked Spanish 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 "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 6 Spanish cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

6 pieces bone-in, skin-on chicken thighs
1/4 cup extra virgin olive oil
2 tbsp smoked Spanish paprika
5 garlic cloves, minced
3 tbsp fresh lemon juice
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper

Know when the chicken is done: thermometers under $100 → 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

Step 1: In a large bowl, whisk together 1/4 cup extra virgin olive oil, 2 tbsp smoked Spanish paprika, 5 minced garlic cloves, 3 tbsp fresh lemon juice, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper to create the marinade.
Step 2: Add 6 bone-in, skin-on chicken thighs to the bowl, turning to coat thoroughly. Cover and refrigerate for at least 2 hours or overnight for best flavor.
Step 3: Preheat grill to medium-high heat (about 400°F). Grill the chicken thighs skin-side down for 6-7 minutes until crispy and charred at the edges.
Step 4: Flip and grill for another 6-7 minutes until the internal temperature reaches 165°F and juices run clear. Remove from grill and rest for 5 minutes before serving.