Smoked Paprika Barbecue Chicken with Tangy Slaw

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

Juicy chicken thighs smoked with paprika and served alongside a crisp and tangy cabbage slaw for a classic barbecue experience. This chicken recipe, ready in about 135 minutes, pairs bone-in chicken thighs, smoked paprika, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 120 min Serves 4 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat smoker or grill to 275°F. Rub 6 bone-in chicken thighs evenly with 2 tbsp smoked paprika, 1 tsp garlic powder, 1 tbsp brown sugar, 1 tsp salt, and 1/2 tsp black pepper. Drizzle 2 tbsp olive oil over chicken and rub to coat.
  2. Step 2: Place chicken on smoker or grill grates, smoke for 1.5 to 2 hours until internal temperature reaches 165°F and skin is slightly crispy.
  3. Step 3: While chicken cooks, combine 4 cups shredded green cabbage, 1 cup shredded carrot, 3 tbsp apple cider vinegar, 1 tbsp honey, 1/4 cup mayonnaise, 1/2 tsp celery seed, and 1/2 tsp salt in a bowl. Toss well to create a tangy slaw.
  4. Step 4: Serve smoked paprika barbecue chicken thighs hot with a generous side of tangy slaw for balance and freshness.

Frequently asked questions

How long does Smoked Paprika Barbecue Chicken with Tangy Slaw take to make?

Total time is about 135 minutes (15 min prep + 120 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 Smoked Paprika Barbecue Chicken with Tangy Slaw?

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 Smoked Paprika Barbecue Chicken with Tangy Slaw?

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 Smoked Paprika Barbecue Chicken with Tangy Slaw 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 Smoked Paprika Barbecue Chicken with Tangy Slaw?

BBQ & Smoked 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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