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    Home » Main Course Recipes » Smoked Paprika and Orange Chicken

    Smoked Paprika and Orange Chicken

    Published: Jan 14, 2018 · Modified: May 2, 2020 | This post may contain affiliate links·

    196 shares
    Jump to Recipe Print Recipe

    Chicken is marinated in smoked paprika and olive oil, then stuffed with olives, orange zest, and garlic and grilled over a bed of vegetables and orange slices. This dish brings to life some classic Spanish flavors.

    Smoked paprika and orange chicken

    It doesn't matter how older and 'wiser' I get, each January I see the same pattern unfold. The first week, it usually goes like this....my brand new planner beckons to me, an analogy for a fresh start, and the promise of helping me follow through with the many resolutions that I've told myself I'll keep. The Christmas tree, still bidding its time in my living room, hasn't shed its festive sparkle yet. However, as the second week of January rolls in, a couple of resolutions have already been bent, the usual routine has started to catch up with us, and the Christmas tree and crib have still not been packed up. I can almost feel the tree squirming uncomfortably in its spot, murmuring on behalf of itself and all the decorations, "Umm.. can we just go home to the cellar now?".

    And it doesn't help that memories of our mini-vacation in Lisbon and Madrid are fresh in my mind, and giving me a full-blown case of post-vacation blues. Last week, after we got back from vacation, and unpacked and unwrapped some of the souvenirs we got back from our holiday, the first thing I wanted to do was to open up this beautiful tin of sweet smoked paprika.

    Smoked paprika and orange chicken

    This dish, which made its way to our Saturday lunch menu, was inspired from an Alton Brown recipe. I love how simple ingredients are used to amplify the flavor of chicken and the vegetables. The chicken is marinated in smoked paprika and olive oil, stuffed with orange zest (the original recipe uses lemon zest), olives and garlic and then grilled on a rack over a bed of vegetables (I used carrots and clementines, while the classic Alton Brown recipe calls from potatoes and onions). The carrots and clementines are cooked in the drippings from the chicken sitting just above it. The chicken meanwhile, crisps up beautifully. So simple, yet so effective!

    We had this dish with a side salad of red quinoa and cucumber, while steadfastly ignored the Christmas tree in the living room. That perhaps, is a task for another day, and will need a good glass of port for accompaniment.

    Smoked paprika and orange chicken
    Smoked paprika and orange chicken

    Smoked Paprika and Orange Chicken

    Shinta
    Chicken is marinated in smoked paprika and olive oil, then stuffed with olives, orange zest and garlic and grilled over a bed of vegetables and orange slices. This dish brings to life some classic Spanish flavors.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr
    Course Smoke Paprika and Orange Chicken
    Servings 4 -5

    Ingredients
      

    • 8 Chicken thighs and legs bone-in and skin on
    • 2 heaped tablespoons smoked paprika preferably sweet smoked paprika
    • 1 tablespoon olive oil
    • 1 teaspoon salt to taste
    • 3 garlic cloves minced
    • 6-8 green olives finely chopped
    • 2 small clementines or 1 medium sized orange
    • 3 carrots peeled and sliced

    Instructions
     

    • Preheat the oven to 180 C or 350 F.
    • Clean the chicken thighs and legs and pat them dry on a paper towel
    • In a ziplock bag, combine the paprika, oilve oil and salt.
    • Add the chicken pieces to the bag, seal the bag, and and coat them well in the marinade by tossing the pieces in the bag.
    • Zest the clementines or orange, and keep the zest aside. Then slice the oranges finely and keep the slices aside.
    • In a bowl, combine the orange zest, chopped olives, minced garlic.
    • Get the marinated chicken pieces out of the bag, and with your fingers, gently create a space between the chicken skin and the meat.
    • Stuff the zest-garlic-olive mixture under the skin and keep aside.
    • In a baking tray or roasting pan lined with foil, scatter the sliced carrots and the orange slices.
    • Place a grilling rack right over the baking tray, and place the chicken pieces on the grill, so that the juices from the chicken drip down on the carrots and orange slices as they cook.
    • Transfer the grill rack and the tray into the oven and grill for around 50 minutes in the oven, until the chicken skin crisps up well.
    • At the halfway mark, flip the chicken over so that it cooks evenly.
    Have you Tried this Recipe? Tag me Today!Tag me on Instagram! @carameltintedlife or use the hashtag #carameltintedlife

    If you like this recipe, pin here for later:

    Smoked paprika and orange chicken
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    196 shares

    Reader Interactions

    Comments

    1. Angie | Fiesta Friday says

      January 18, 2018 at 11:19 pm

      5 stars
      Mmm...my mouth is watering! I really love the idea of stuffing olives under the skin, that's so clever! I am somewhat an olive fiend 🙂 Thanks so much for cohosting, Shinta. Kiss, kiss!

    2. Petra says

      January 17, 2018 at 9:40 pm

      What a perfect pairing of clementines and chicken, delicious 🙂

    3. Balvinder says

      January 16, 2018 at 4:15 pm

      That's a wonderful idea of stuffing olives and garlic in the chicken skin. Looks gorgeous and I am sure it tastes awesome, too.

    4. Jessica says

      January 16, 2018 at 3:57 pm

      5 stars
      This looks amazing!! Will be joining you for Fiesta Friday! 🙂 x
      http://www.jesseatsandtravels.com

    5. frugal hausfrau says

      January 16, 2018 at 8:42 am

      My mouth is watering just over the photos!! I pinned this earlier - I love how you changed the flavors up and made this so special.

      Thanks for hosting us at FF!!

      Mollie

    6. Cat says

      January 15, 2018 at 8:49 pm

      This looks so delicious. I love the flavours you have used.

    7. Zeba Durrani says

      January 15, 2018 at 11:52 am

      This looks amazing and delicious...I love the use of clementines. Will be trying it out for sure!

    8. Monika Dabrowski says

      January 15, 2018 at 11:36 am

      5 stars
      Sounds absolutely gorgeous, looks it too! Pinned and stumbled:)

    9. Of Goats and Greens says

      January 14, 2018 at 11:48 pm

      Awesome. I just ate dinner and now I'm hungry again. Definitely a keeper recipe! Anyhow, hello Fiesta Friday co-host!!!

      • Shinta @ Caramel Tinted Life says

        January 16, 2018 at 9:13 am

        Hello there! Glad you liked the recipe!

    5 from 4 votes (1 rating without comment)

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    Shinta Simon

    is always on the lookout for inspiration for her next meal. She shares recipes for family meals, Instant Pot recipes and more

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