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Crispy Smoked Paprika BBQ Chicken Thighs Easy Grilled Corn Recipe

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This recipe features crispy, smoky chicken thighs seasoned with smoked paprika and served alongside buttery grilled corn, perfect for easy backyard grilling and gatherings.

Ingredients

Scale
  • 8 bone-in, skin-on chicken thighs (about 3 pounds / 1.4 kg)
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper (optional)
  • 2 tablespoons olive oil or avocado oil
  • 4 ears fresh corn, husks removed
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon smoked paprika (for corn)
  • Salt and pepper, to taste
  • Fresh lime wedges (optional, for serving)

Instructions

  1. Pat the chicken thighs dry with paper towels.
  2. In a mixing bowl, combine 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp kosher salt, 1 tsp black pepper, and 1 tsp cayenne pepper if using. Stir well.
  3. Drizzle 2 tbsp olive oil over the thighs and rub to coat. Sprinkle the spice mixture evenly over each piece, massaging it into and under the skin. Let rest for 15-20 minutes at room temperature.
  4. Preheat grill to medium-high heat (375-400°F). Oil the grates to prevent sticking.
  5. Place chicken thighs skin-side down over direct heat. Cook 7-9 minutes until skin is crisp and golden brown.
  6. Flip chicken and move to indirect heat. Cover and cook for 15-20 minutes until internal temperature reaches 165°F (74°C). Use a meat thermometer to check doneness.
  7. While chicken cooks, brush corn ears with melted butter, then sprinkle with smoked paprika, salt, and pepper.
  8. Grill corn over medium heat, rotating every 2-3 minutes for 10-12 minutes until golden brown spots and slight blackening appear.
  9. Transfer chicken to a plate and cover loosely with foil. Let rest for 5 minutes.
  10. Serve chicken thighs with grilled corn and lime wedges if desired.

Notes

Pat chicken skin dry for crispiness. Use bone-in, skin-on thighs for juiciness. Start skin-side down over direct heat to crisp skin, then move to indirect heat to finish cooking. Avoid poking chicken to keep juices locked in. Rest chicken before serving. For dairy-free corn, substitute butter with coconut oil. If no grill, use a grill pan or cast iron skillet indoors.

Nutrition

Keywords: BBQ chicken, smoked paprika, grilled chicken thighs, grilled corn, backyard grilling, easy dinner, smoky chicken, summer recipe

Find it online: https://sweetstirring.com/crispy-smoked-paprika-bbq-chicken-thighs-easy-grilled-corn-recipe/