smoked paprika chicken
how to make delicious smoked paprika chicken using boneless skinless chicken thighs or breasts . easy recipe using 5 simple ingredients . kosher, meat.
boneless, skinless chicken thighs or breasts, smoked paprika, garlic powder, salt, extra virgin olive oil,
- 2 lbs boneless
 - skinless chicken thighs or breasts
 - 2 tbsp smoked paprika
 - 1 tsp garlic powder
 - 3/4 tsp salt
 - 3 tbsp extra virgin olive oil
 - 

- preheat the broiler on high.
 - set a rack in the oven at least 6 inches below the flame.
 - if you put the rack right under the flame, the chicken will burn on the outside before it's cooked through.
 - in my oven, placing the rack on the second tier works best.
 - yours may be different.
 - brush a baking sheet evenly with olive oil about 1 tbsp to cover the sheet and lay the chicken thighs out flat.
 - in a small bowl, stir together the smoked paprika, garlic powder, and salt.
 - sprinkle boths sides of all the thighs generously with the seasoning, completely covering the surface of the chicken.
 - broil the chicken for about 7 minutes on each side, until the thighs are cooked through and have developed a nice crust.
 - a little blackening on the edges is ok and will give it a "grilled" flavor.
 - broilers tend to vary in terms of strength if your chicken seems to be burning or cooking too fast, move the rack down a notch and continue broiling until fully cooked.
 - once the chicken has cooked through internal temperature of 160 degrees f, serve immediately.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 2 lbs boneless
- skinless chicken thighs or breasts
- 2 tbsp smoked paprika
- 1 tsp garlic powder
- 3/4 tsp salt
- 3 tbsp extra virgin olive oil
- 

 ### Assistant: The ingredients you'll need are:
- 2 lbs boneless
- skinless chicken thighs or breasts
- 2 tbsp smoked paprika
- 1 tsp garlic powder
- 3/4 tsp salt
- 3 tbsp extra virgin olive oil
- 


You can follows these steps to make the recipe:
- preheat the broiler on high.
- set a rack in the oven at least 6 inches below the flame.
- if you put the rack right under the flame, the chicken will burn on the outside before it's cooked through.
- in my oven, placing the rack on the second tier works best.
- yours may be different.
- brush a baking sheet evenly with olive oil about 1 tbsp to cover the sheet and lay the chicken thighs out flat.
- in a small bowl, stir together the smoked paprika, garlic powder, and salt.
- sprinkle boths sides of all the thighs generously with the seasoning, completely covering the surface of the chicken.
- broil the chicken for about 7 minutes on each side, until the thighs are cooked through and have developed a nice crust.
- a little blackening on the edges is ok and will give it a "grilled" flavor.
- broilers tend to vary in terms of strength if your chicken seems to be burning or cooking too fast, move the rack down a notch and continue broiling until fully cooked.
- once the chicken has cooked through internal temperature of 160 degrees f, serve immediately.
- .

