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Smoked Paprika and Balsamic Chicken Thighs

Smoked Paprika and Balsamic Chicken

Week Night Family Meal Designed For Busy People, Tasty, Healthy And Created For You.
4.50 from 8 votes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner, Main Course
Cuisine New Zealand
Servings 4 People
Calories 426 kcal

Ingredients
  

Chicken Thigh Marinade

  • 4 each Chicken thighs - skin-on bone-in
  • 2 tbsp Smoked paprika
  • 1 each Lemons - peeled and seeds removed
  • 2 sprigs Thyme
  • 2 each Bay leaves - dried
  • 5 cloves Garlic - peeled
  • 2 tbsp Rice bran oil
  • Himalayan pink salt and freshly ground black pepper

Balsamic Vinaigrette

  • 60 mls Balsamic vinegar
  • 120 mls Olive oil - extra virgin
  • 1 tbsp Mustard - Dijon
  • Himalayan pink salt and freshly ground black pepper

Salad Ingredients

  • 1 each Tomato - diced
  • 1 each Green pepper aka capsicum - seeds removed, cut paysanne
  • 3 Lettuce leaves - cut chiffonade
  • 100 grams Pine nuts - toasted
  • 50 grams Brie
  • 2 sprigs Thyme

Instructions
 

Chicken Marinade

  • Pre-heat oven to 175ºC (347ºF).
    Place the lemon, paprika, garlic, bay leaves, and fresh thyme into a blender. With the blender running add the oil, you should end up with a paste.
    Chicken Marinade Ingredients
  • Pour the paste over the chicken thighs and rub it into the chicken.
    Lay chicken onto an oiled baking tray and place it into the oven for 30 – 35 minutes.
    Marinated Chicken Thighs
  • When chicken is cooked, keeping food safety in mind the chicken thigh's internal temperature should be 75ºC or 167ºF or above.
    Rest the chicken for 4 – 5 minutes and let those juices disperse back throughout the chicken which will give you juicy tender chicken.  

Tossed Fresh Salad

  • Pan roast the pine nuts, place them into a bowl, and cool.
    Place the tomato, capsicum, brie, and lettuce into a bowl, toss well, and into a serving bowl.
    Sprinkle the cold roasted pine nuts over the salad.
    Garden Salad With Pine Nuts And Brie

Balsamic Vinaigrette

  • Place the Dijon mustard, balsamic vinegar, virgin olive oil, salt, and pepper into an airtight container.
    Place on the lid and shake to emulsify. Drizzle balsamic over the salad just before you’re ready to eat.
    If you add the balsamic too early the lettuce leaves will wilt, this is due to the acid in the balsamic vinegar. 

Plating Your Smoked Paprika and Balsamic Chicken

  • Family style plating sociable food, place the chicken onto a plate garnish with fresh thyme, and drizzle over the last of the balsamic vinaigrette.
    Sever the chicken and salad so everybody can help themselves. 
Keywords Balsamic, Chicken Thighs, Fresh Thyme, Smoked Paprika, Vinaigrette