Spanish-Style Garlic and Paprika Chicken Thighs

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

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.

Pan-seared chicken thighs seasoned with smoked paprika and garlic, delivering a vibrant dish with crispy skin and tender meat. This Spanish-inspired chicken recipe, ready in about 25 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 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: 10 min Cook: 15 min Serves 4 Spanish cuisine 320 cal/serving

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Ingredients

6 pieces, skin on bone-in chicken thighs
2 tsp smoked paprika
1 tsp garlic powder
4 cloves, minced fresh garlic cloves
3 tbsp olive oil
1 1/2 tsp salt
1 tsp black pepper
2 tbsp, chopped fresh parsley
for serving lemon wedges

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Instructions

Step 1: Pat dry 6 bone-in chicken thighs with skin. In a small bowl, combine 2 tsp smoked paprika, 1 tsp garlic powder, 1 1/2 tsp salt, and 1 tsp black pepper. Rub this spice mix evenly over both sides of the chicken thighs.
Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and cook without moving for 7-8 minutes until the skin is deeply golden and crispy.
Step 3: Flip the chicken and add 4 minced fresh garlic cloves to the pan. Cook for another 6-7 minutes until the chicken is cooked through (internal temperature 165°F) and the garlic is fragrant and slightly toasted.
Step 4: Remove from heat, sprinkle 2 tbsp chopped fresh parsley over the chicken, and serve immediately with lemon wedges to squeeze on top.