This is my go-to marinade for chicken - whether its thighs, breasts, or the whole chicken! The earlier you get this on the chicken the more flavourful it will be, so you can marinade up to 24 hours ahead of time. It also works applied just before cooking.
Tastes great with my Pantry Quinoa Pilaf!
Paprika Chicken Marinade
Ingredients:
2 tbsp smoked paprika
½ tsp red chili flakes
1 tsp dried oregano
3 cloves garlic, minced
1 tsp dijon mustard
1 tsp kosher salt
2 tbsp red wine vinegar
1 tsp olive oil
Method:
Mix the ingredients in a bowl until a smooth paste.
Slather all over your chicken of choice, and marinade for as long as time allows. Keep in the fridge if marinating for more than 20 minutes.
Bake in the oven (or grill!), time and temperature dependent on the cut of meat.
For boneless chicken breasts, typically 20-25 mins at 375F will bring you to an internal temperature of 165F.
For boneless chicken thighs, typically 30 minutes at 400F will bring you to an internal temperature of 165F.
*you can also use regular paprika here but I prefer smoked, much more flavour. You can buy this at the Bulk Barn