Paleo Garlic Paprika Chicken Thighs

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Craving something crispy, juicy, delicious and EASY? Look no further my friends. The answer is right here…inside of a chicken thigh!

Okay maybe that was a bit dramatic, but one of my favourite go-to meals now is chicken thighs with the skin still on. I love getting that skin all spicy and crispy…mmmm SO good! I want some right now. They are pretty cheap, good for you, and so juicy and tasty. I’ve always been a dark meat, the-juicier-the-better kind of gal.

Best part is it takes literally two minutes to throw this all together. I love paleo because it has taught me that cooking doesn’t have to be hard, or complicated, or time consuming. And in the end you get delicious nutritious food. And if you cook on tin foil or parchment paper, clean up isn’t too bad either! Not to mention that you will have way more energy eating this way and be able to find time to do those darn dishes! I truly believe it is a win-win-win!

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Paleo Garlic Paprika Chicken Thighs


as many chicken thighs as you need. I use 2 – 3 per person

garlic powder




1. Preheat the oven to 350 or 400 degrees. We aren’t picky here!

2. Line a baking sheet with parchment paper or tinfoil, and lay out the chicken thighs evenly.

3. Sprinkle with paprika, garlic powder, and pepper.

4. Bake for 30 – 45 minutes, basting the juices back on top of the thighs half way through. I always cook them until a thermometer reads at least 165 degrees when inserted.

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That is it folks! It truly is that easy. The little bit of basting makes the skin all crispy and amazing. The more spices you put, the more spicy it gets, so you can really make this to suit anyone’s tastes.

So next time you don’t know what to make for dinner, or you need a quick lunch for the next day, throw these bad boys into the oven!

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