Smoky Spicy Spanish-Style Chicken
A sophisticated, flavor-forward chicken dish featuring a smoky-spicy marinade with depth from smoked paprika, chipotle, and citrus. The chicken is pan-seared to achieve a crispy exterior before finishing in the oven.
Prep: 20 min · Cook: 25 min · Yield: 4 · Method: Oven
Ingredients
- 4 pieces chicken thighs
- 3 tbsp Olive oil
- 2 tsp smoked paprika
- 1 tsp Chipotle powder
- 3 cloves Garlic
- 1 tsp Orange zest
- 1 tsp Honey
- 1 tsp Salt
Cooking instructions
- Mince the garlic. In a bowl, whisk together the olive oil, smoked paprika, chipotle powder, minced garlic, orange zest, honey, and salt.
- Pat the chicken thighs dry with paper towels. Place the chicken in a shallow dish or zip-top bag and pour the marinade over, coating thoroughly. Marinate in the refrigerator for at least 2 hours. (about 120 min)
- Preheat your oven to 400°F. Remove the chicken from the marinade, shaking off excess, and place skin-side down in a cold oven-safe skillet over medium-high heat. — 400°F
- Sear the chicken until the skin is deep golden brown and crispy. (about 8 min) — 400°F
- Flip the chicken, transfer the skillet to the preheated oven, and roast until the internal temperature reaches 165°F at the thickest part. (about 17 min) — 400°F
- Remove the skillet from the oven and let the chicken rest for 5 minutes before serving. (about 5 min)