Best 3 Grilled Chicken N Smoked Paprika Rub Recipes

**Savor the smoky, savory goodness of grilled chicken infused with the vibrant flavors of smoked paprika in this tantalizing recipe.**

Experience a culinary journey with grilled chicken marinated in a delectable blend of smoked paprika, garlic, thyme, and a hint of sweetness from maple syrup. This marinade transforms ordinary chicken into a smoky, tender, and flavorful delight. As the chicken sizzles on the grill, the smoky paprika aroma dances in the air, promising a feast for the senses. Accompanying this main course are three complementary recipes: a refreshing cucumber salad with a tangy dressing, a creamy and tangy tzatziki sauce that adds a cooling touch, and a zesty lemon-herb butter that elevates the chicken to new heights. These recipes come together effortlessly, creating a complete and satisfying meal that showcases the versatility of grilled chicken and the magic of smoked paprika.

Check out the recipes below so you can choose the best recipe for yourself!

SMOKE-ROASTED CHICKEN THIGHS WITH PAPRIKA

Smoke-Roasted Chicken Thighs With Paprika image

These chicken thighs are roasted in the heat of a covered grill, smoke commingling with the tint and flavor of paprika to create, thanks to caramelized honey, a sort of crust that makes it very difficult to stop eating. You start by making a paste of sweet and hot paprikas, honey, lemon juice, garlic and butter. Rub that all over the meat, then cook the chicken on a charcoal grill over indirect heat until done. If using a gas grill, make sure one side of the grill is unheated, and either swap out the paprika for the smoked version known as pimenton de la vera or wrap two small mounds of moistened wood chips in heavy aluminum foil and pierce the tops of the packets with the tines of a fork. Place those on the hotter side of the grill before roasting the chicken.

Provided by Sam Sifton

Categories dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon sweet paprika
2 tablespoons hot paprika
2 tablespoons honey
1 tablespoon lemon juice
4 cloves garlic, peeled and minced
2 tablespoons softened butter
8 bone-in chicken thighs (about 3½ pounds)
Kosher salt
freshly ground black pepper to taste
Lemon wedges, for garnish
Mint leaves, for garnish

Steps:

Build a fire in a grill with a cover, leaving about 1/3 of the grill free of coals. If using a gas grill, make sure one side of the grill is unheated, and either swap out the paprika above for the smoked version known as pimenton de la vera or wrap two small mounds of moistened wood chips in heavy aluminum foil and pierce the tops of the packets with the tines of a fork.
In a bowl, combine the paprikas, honey, lemon juice, garlic and butter and stir to make a paste. Season the chicken with salt and pepper, then coat thoroughly by hand with the spice paste.
Place chicken on cooler side of grill and cover. If using wood chips, place the foil packets, pierced side up, on the hotter side of the grill and cover. Roast chicken for 15 minutes, turn, cook for 10 to 15 minutes more, or until cooked through.
Serve hot, warm or at room temperature, with lemon wedges, sprinkled with mint leaves.

Nutrition Facts : @context http, Calories 720, UnsaturatedFat 31 grams, Carbohydrate 14 grams, Fat 53 grams, Fiber 2 grams, Protein 47 grams, SaturatedFat 16 grams, Sodium 994 milligrams, Sugar 9 grams, TransFat 0 grams

GRILLED RIB-EYE STEAKS WITH SMOKED PAPRIKA RUB

Grilled Rib-Eye Steaks with Smoked Paprika Rub image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Number Of Ingredients 10

Ingredients

2 tablespoons honey
1 tablespoon smoked paprika (pimenton)
1 tablespoon fresh lemon juice
1 clove garlic, minced
Kosher salt and freshly ground pepper
3 tablespoons olive oil, plus more for grill grates
4 rib-eye steaks, about 1-inch thick (1 pound each)
1 medium zucchini, thickly sliced
1 yellow squash, thickly sliced
2 large ripe yet firm tomatoes, cored and thickly sliced

Steps:

1. Preheat a grill with a high heat for direct grilling . Mix the honey, paprika, lemon juice, and garlic in a small bowl, season with 1 teaspoon salt and pepper. Add 1 tablespoon oil and mix well. Rub the mixture all over the steak, set aside for 15 minutes.
2. Meanwhile, toss the zucchini, squash, and tomatoes in the remaining 2 tablespoons olive oil. Season with 1/4 teaspoon each salt and pepper. Grill the vegetables, turning often to ensure even cooking, until lightly charred and soft, 5 to 7 minutes. Transfer to a serving dish and keep warm.
3. Lightly oil the grill grates. Grill the steaks over direct heat until nicely marked, about 2 minutes on each side for medium-rare. Let the steaks rest for 5 minutes. Serve steak with the vegetables.

Nutrition Facts : Calories 861, Fat 67 grams, SaturatedFat 24.5 grams, Cholesterol 174 milligrams, Sodium 276 milligrams, Carbohydrate 17 grams, Fiber 3 grams, Protein 47 grams

GRILLED PORK CHOPS WITH SMOKED PAPRIKA RUB

Grilled Pork Chops with Smoked Paprika Rub image

A lot of purchased barbecue sauces are really high in sugar. If you need to watch the amount of sugar in your diet, try grilling pork chops with this flavorful rub, instead. The rub goes on in advance so the flavors can penetrate the chops.

Provided by Bibi

Categories BBQ & Grilled Pork Chops

Time 8h45m

Yield 6

Number Of Ingredients 8

Ingredients

6 (5 ounce) boneless pork loin chops, cut 1-inch thick
avocado cooking oil spray
1 ½ tablespoons smoked paprika
1 ½ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
½ teaspoon onion powder
½ teaspoon granulated garlic
⅛ teaspoon cayenne pepper, or to taste

Steps:

Combine smoked paprika, salt, pepper, onion powder, garlic, and cayenne in a small bowl.
Pat chops dry with a paper towel and evenly distribute dry ingredient mixture on front and back of each chop. With fingertips, lightly rub dry ingredient mixture into the chops on both sides.
Place chops on a plate and cover with plastic wrap. Refrigerate for at least 8 hours.
Remove rubbed chops from the refrigerator and allow to come to room temperature, about 20 minutes.
While chops are getting to room temperature, clean the grate of an outdoor gas grill and preheat to medium heat.
When the grill is ready, lightly spray chops with avocado oil spray.
Lightly oil the grill grates, place chops on the grill, and cook for about 3 minutes. Rotate chops 90 degrees to create a criss-cross grill pattern and continue grilling for 3 minutes. Turn chops and grill until pork chops are no longer pink inside, about 4 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Remove to a serving platter and allow to rest under a foil tent, for about 5 minutes. Serve warm.

Nutrition Facts : Calories 226.7 calories, Carbohydrate 1.5 g, Cholesterol 94.9 mg, Fat 10.1 g, Fiber 0.5 g, Protein 30.9 g, SaturatedFat 3.5 g, Sodium 548.9 mg

Tips:

To achieve the best flavor, use a high-quality smoked paprika. Look for a paprika that is deep red in color and has a slightly smoky aroma.
When preparing the chicken, make sure to pat it dry with paper towels. This will help the rub adhere better and will also help the chicken cook more evenly.
If you don't have time to let the chicken marinate for the full 24 hours, you can still make this recipe. Just marinate the chicken for as long as you have, even if it's just for a few hours.
When grilling the chicken, be sure to cook it over medium-high heat. This will help to create a nice sear on the outside of the chicken while keeping the inside moist and juicy.
If you don't have a grill, you can also cook this chicken in a smoker. Just follow the manufacturer's instructions for your smoker.

Conclusion:

This grilled chicken with smoked paprika rub is a delicious and easy-to-make recipe that is perfect for any occasion. The chicken is moist and juicy, with a slightly smoky flavor that is sure to please everyone. Whether you're grilling for a party or just for your family, this recipe is sure to be a hit.