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Smoked paprika and orange chicken

Smoked Paprika and Orange Chicken

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.
Course Smoke Paprika and Orange Chicken
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 -5
Author Shinta


  • 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


  • 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.