Best Spicy Paprika Chicken Recipes

Spicy Orange Paprika Grilled Chicken image

Provided by bigbadbrenda

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

3 lbs chicken, cut in half
1 tablespoon grated orange rind
1 tablespoon orange juice
1 tablespoon extra virgin olive oil
1 tablespoon liquid honey
2 teaspoons paprika
1 teaspoon ground coriander
1 teaspoon ground ginger
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
2 garlic cloves, minced

Steps:

Place chicken in shallow dish.
In a separate bowl whisk the rest of the ingredients and brush over the chicken.
Cover and refrigerate for 10 min or up to 24 hours.
Brush BBQ with some oil.
Place chicken with bone down, close top of grill, turning once about 45 minutes later.
Transfer to cutting board and let stand 10 minute before cutting.

GRILLED SPICY PAPRIKA CHICKEN image

Yield Serves 4-6

Number Of Ingredients 8

1/4 cup paprika
2 tablespoons red chili powder
1 tablespoon ground tumeric
1 cup fresh lemon juice (about 3-4 medium sized lemons)
4 cloves of garlic, minced
1 1/2 teaspoons fresh ginger, minced
1 teaspoon salt
6 drumsticks and 4 bone-in chicken thighs

Steps:

1. In a large bowl, stir together the paprika, red chili powder, tumeric, lemon juice, garlic, ginger and salt. It will resemble a bright red paste. 2. Rub the mixture into the chicken and place all chicken into a gallon sized ziploc bag. 3. Leave in refrigerator to marinate 3 hours or overnight. 4. Preheat grill for medium heat. 5. Place chicken onto grill and discard marinade. Cook for about 30 min, turning occassionally until the skin is slightly charred and juices run clear.

ROASTED CALABAZA WITH SPICY PAPRIKA CHICKEN LEGS image

Yield 1

Number Of Ingredients 8

Half of a Jamaican Calabaza
salt and pepper to taste
olive or peanut oil
3 tablespoons sweet paprika and more to taste
4 tablespoons hot sauce
Half a small lime
2 tsp honey
6 chicken legs

Steps:

Preheat the oven to 475. Cut the calabaza into wedges. Clean out all seeds and pulp. Cut away the peels. Put the wedges flat on a baking dish. Drizzle with oil and season with salt and pepper on each side. Bake for fifteen minutes. In the meantime, combine hot sauce, honey the juice of half a lime, paprika, salt and pepper. Dry chicken legs. Combine sauce with chicken legs and make sure everything is evenly covered. Lower temperature to 450 degrees. Put chicken legs in seperate dish, sprinkling additional paprika, and place in the oven. After fifteen minutes, test calabaza. If soft, remove. Probe chicken with thermometer to check if 160 degrees. If not crispy enough, broil for five minutes. Remove chicken and plate.

Spicy Paprika Chicken image

Provided by iprosser

Time 30m

Yield Serves 4

Number Of Ingredients 0

Steps:

Marinate the chicken thighs for an hour in the fridge in a little olive oil with the paprika and some salt and pepper.
Blanch the pak choi in boiling water for 20 seconds, then place in ice-cold water to refresh.
Place the chicken thighs in a tray and roast for 35 minutes at 180C/ 350F/Gas Mark 4. Split the pak choi in half lengthways, then add to the chicken in the oven. Turn up the heat to 200C/400F/Gas Mark 6 and roast for a further 5 minutes.
Place all the ingredients on a platter to serve. If you want, a squeeze of lemon and a sprinkling of chopped fennel will take it to the next level.