Broiled Melt-in-Mouth Spanish Paprika Chicken Thighs with Zesty Mojo Verde
Tender, juicy chicken thighs are coated in a smoky Spanish paprika rub and broiled to perfection, then topped with a vibrant, zesty mojo verde sauce made with fresh cilantro, lime, and garlic. This dish delivers incredible flavor with minimal effort.
Ingredients
Ingredients
- 4 bone-in, skin-on chicken thighs about 1.5 lbs total
- 2 tbsp smoked paprika Spanish style preferred
- 1 tbsp olive oil plus more for drizzling
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp salt divided
- 0.5 tsp black pepper freshly ground
- 1 cup fresh cilantro leaves packed
- 2 tbsp fresh lime juice about 1 lime
- 2 clove garlic minced
- 0.25 cup olive oil for mojo verde
- 0.5 tsp ground cumin
Notes
Storage: Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in a 350°F oven or air fryer to maintain crisp skin. Make-Ahead: The mojo verde sauce can be made up to 2 days ahead and stored in the fridge. The spice rub can be applied to the chicken up to 24 hours in advance. Variations: For a milder flavor, use sweet paprika instead of smoked. You can also use boneless, skinless chicken thighs, but reduce broiling time by 3-4 minutes per side. Serving Suggestion: Serve with a side of cilantro-lime rice, roasted vegetables, or a simple green salad.