10-Min Crispy Smoked Chicken
Chicken thighs with a smoky dry rub and a quick broil finish for that charred, smoky crust without the hours. Tender inside, crispy-edged outside — ready in 10 minutes.
- Total time
- 10 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
quicksatisfyingamericanchickencrispytenderjuicyweeknight
Ingredients
- 4 pieces (about 1.5 lb) bone-in, skin-on chicken thighs
- 1.5 tsp smoked paprika
- 1 tsp brown sugar
- 1 tsp garlic powder
- ½ tsp black pepper
- ¾ tsp kosher salt
Instructions
- 1
Pat chicken thighs dry with paper towels. Arrange skin-side up on a broiler pan.
- 2
Mix smoked paprika, brown sugar, garlic powder, pepper, and salt in a small bowl.
- 3
Rub the spice mixture all over the chicken, coating the skin generously.
- 4
Position broiler rack 6 inches from the heat. Broil chicken for 8–10 minutes until skin is charred and crispy.
- 5
Check for doneness: internal temp should reach 165°F at the thickest thigh. Serve immediately.
Tools you’ll need
- broiler pan
- paper towels
- small mixing bowl
- instant-read thermometer
- oven
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