Spicy Orange Paprika Grilled Chicken
Ignite your taste buds with this Spicy Orange Paprika Grilled Chicken, a tantalizing blend of smoky, tangy, and sweet flavors that will take your backyard barbecue to the next level. This recipe features juicy, bone-in chicken thighs marinated in a vibrant mix of freshly squeezed orange juice, zesty orange peel, smoky paprika, and a touch of honey for balanced sweetness. A hint of cayenne pepper brings just the right amount of heat, making each bite irresistibly bold. Perfectly charred on the grill, this dish is quick with just 15 minutes of prep and ready in under an hour. Garnished with fresh parsley and served with lime wedges for a zesty finish, it pairs beautifully with a crisp salad or roasted vegetables for a crowd-pleasing meal. Whether you’re hosting a summer cookout or looking to elevate weeknight dinners, this easy grilled chicken recipe delivers bold flavor in every bite.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 0.5 cup Orange juice (freshly squeezed)
- 1 teaspoon Orange zest
- 2 tablespoons Olive oil
- 1 tablespoon Paprika (smoked)
- 2 teaspoons Garlic powder
- 0.5 teaspoon Cayenne pepper
- 1 tablespoon Honey
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped fresh parsley (for garnish)
- 4 pieces Lime wedges (for serving)
Instructions
In a medium-sized bowl, combine the orange juice, orange zest, olive oil, smoked paprika, garlic powder, cayenne pepper, honey, salt, and black pepper. Whisk until well blended to create the marinade.
Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or up to overnight for best results.
Preheat your grill to medium-high heat (about 375–400°F). Lightly oil the grill grates to prevent sticking.
Remove the chicken from the marinade, allowing any excess marinade to drip off, and place it on the preheated grill. Discard the remaining marinade.
Grill the chicken for 8–10 minutes per side, or until the internal temperature reaches 165°F when measured with a meat thermometer. Adjust the grilling time as needed depending on the size of the chicken thighs.
Once cooked through, remove the chicken from the grill and let it rest for 5 minutes to retain its juices.
Garnish the chicken with fresh parsley and serve with lime wedges on the side. Pair with your favorite side dishes, such as a fresh salad or roasted vegetables, for a complete meal.
Nutrition Facts
Calories |
1677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.5 g | 157% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 2863 mg | 124% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 28.5 g | ||
| Protein | 111.2 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1551 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
