SMOKY PAPRIKA CHICKEN THIGHS WITH LIME & GARLIC, SERVED WITH CHARRED SWEETCORN, CRISPY CHORIZO, FETA + MINT SALAD AND PICKLED RED ONION
THIS IS A NO-FUSS, FULL-FLAVOUR DINNER THAT’S EASY TO PULL TOGETHER BUT STILL FEELS A BIT SPECIAL. I THINK IT’S A GREAT WEEKEND MEAL FOR FAMILY, OR EVEN FOR A CASUAL GET-TOGETHER WITH MATES. THE CHICKEN THIGHS ARE TOSSED IN SMOKY PAPRIKA, GARLIC AND LIME—IF YOU’VE GOT TIME, I LIKE TO BUNG THEM IN A ZIPLOCK BAG AND LEAVE THEM TO MARINATE OVERNIGHT IN THE FRIDGE. THEN IT’S JUST A QUICK SEAR IN THE PAN BEFORE FINISHING THEM IN THE AIR FRYER (OR A REGULAR OVEN WORKS JUST AS WELL).
ON THE SIDE, THERE’S A SALAD OF CHARRED CORN, CRISPY CHORIZO, FETA, MINT AND PICKLED RED ONION. THE ONION’S OPTIONAL, BUT IT ADDS A NICE TANG. I’VE INCLUDED A SEPARATE RECIPE FOR IT ON THE BLOG—IT MAKES A LARGER BATCH IF YOU’RE INTO PICKLING, BUT YOU CAN EASILY THROW TOGETHER A SMALL AMOUNT IF YOU’RE NOT FUSSED ABOUT DOING IT IN BULK. SERVE EVERYTHING WITH CHARRED FLATBREADS, PITA OR TACOS FOR AN EASY, HANDS-ON MEAL.
you will need
8 bone-in, skin-on chicken thighs
2 tsp smoked paprika
1 tsp sweet paprika
1 tsp ground cumin
1 tsp dried oregano
½ tsp chilli flakes (optional)
4 cloves garlic, minced
Zest and juice of 1 large lime
2 tbsp olive oil
1 tsp sea salt
Freshly ground black pepper, to taste
TO Marinate the Chicken:
In a large bowl, combine smoked paprika, sweet paprika, cumin, oregano, chilli flakes (if using), garlic, lime zest and juice, olive oil, salt and pepper.
Add chicken thighs and toss well to coat. Cover and refrigerate for at least 30 minutes or up to overnight.
A) Pan-Sear then Oven-Roast (Best for crispy skin):
Preheat oven to 200°C (fan 180°C) / 400°F.
Heat a large oven-safe frying pan over medium-high heat.
Place marinated chicken thighs skin-side down and sear for 5–6 minutes, until the skin is golden and crisp.
Flip the thighs skin-side up and transfer the pan to the oven.
Roast for 25–30 minutes, or until cooked through and juices run clear.
B) Air Fryer Method (Quick & crisp):
Preheat air fryer to 180°C / 360°F.
Place marinated chicken thighs skin-side down in the air fryer basket in a single layer (work in batches if needed).
Air fry for 10 minutes, then flip and cook skin-side up for another 12–15 minutes, or until golden and cooked through.
Note: cooking time may vary depending on your air fryer model and thigh size—internal temp should be 75°C (165°F).
Rest & Serve
Allow chicken to rest for 5 minutes