Smoky Paprika Chicken Thighs
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Last updated
- Prep
- 15 min
- Cook
- 1 hour 30 minutes–2 hours
- Yield
- 4 servings
Main Coursechicken thighssmoked paprikacrispy skinparsley
Ingredients
- 4 large bone-in, skin-on chicken thighs, about 2 lb total, that meet the recommendation conditions
- 1 1/2 tsp kosher salt
- 2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp freshly ground black pepper
- 1 tbsp neutral cooking oil
- 3 tbsp extra-virgin olive oil
- 1/4 cup finely chopped fresh parsley
- 1 tbsp fresh lemon juice
- 1 tsp finely grated lemon zest
- 1/4 tsp crushed red pepper flakes
- Lemon wedges, for serving
Method
Prepare
- Trim loose flaps of skin without removing the skin covering the thighs. Pat every piece dry.
- Mix the salt, smoked paprika, garlic powder, and black pepper. Season the chicken, putting most of the paprika mixture on the flesh side so it does not scorch during the skin finish.
- Seal the thighs in food-safe pouches in a single layer. Keep each piece unfolded and separate from the others.
Cook
- Set the water bath to 160°–165°F.
- Cook for 1 hour 30 minutes–2 hours for ordinary chicken thighs kept flat in one layer for immediate service.
- Near the end of the cooking window, combine the olive oil, parsley, lemon juice, lemon zest, and red pepper flakes in a clean bowl.
Check before finishing
- At the end of the bath, open the pouch and transfer each piece intact to a clean surface with clean utensils. Discard the pouch liquid and any sauce that touched raw food.
- Use a clean food thermometer. Check the thickest area of every thigh, avoiding bone.
- Every spot you check must reach 165°F. If any reading is lower, keep cooking with a method hot enough to reach this temperature and check each cooler spot again. Complete this check before finishing.
Finish
- Once every thigh passes its thermometer check, pat the skin especially dry using a clean surface and utensils.
- Heat the neutral oil in a clean heavy skillet. Add the thighs skin-side down, leaving space between them, and press gently with a spatula until the skin makes even contact.
- Brown the skin until crisp, lowering the heat if the spices darken too quickly. Turn the thighs briefly to color the flesh side, then transfer them skin-side up to clean plates.
Serve
- Spoon the parsley-lemon oil around the chicken, leaving the skin uncovered so it stays crisp.
- Add lemon wedges and serve immediately.
Want another texture or thickness?
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