Super Simple Smoked Paprika Chicken


Note: not all smoked paprika is created equal.  Look for one that smells smoky and strong. A good smoked paprika has a mesquite-like essence and it’s not too spicy. If you can’t find smoked use sweet paprika.


Ingredients


4 boneless chicken breasts

2 tablespoons smoked paprika (or sweet paprika if you can’t find smoked)

1 teaspoon garlic powder

1 teaspoon dried parsley

¾ teaspoon fine grain sea salt

3 tablespoons olive oil


Directions



In a small bowl, combine smoked paprika, garlic powder, dried parsley, salt, and olive oil to create a smooth paste.

Brush each chicken breast with an even layer of the paprika paste. Let stand for at least 20 minutes to allow the flavor to infuse the meat.

In the meantime, set the oven to broil and place a rack in the upper third of the oven.

Place the chicken breasts on a foil-lined baking sheet.

Place the chicken under the broiler for about 7 to 8 minutes, or until a crust begins to form around the edges.

Flip the breasts and cook them under the broiler for further 7 to 8 minutes, until cooked through (the temperature should register 165°F on an instant-read thermometer.)

Cooking time depends on how big the chicken breasts are and how hot is your oven, the most important thing is that the chicken is cooked through.

Once cooked, let the breasts rest for a minute or two before serving to allow the juices to evenly distribute through the meat.

Sprinkle with chopped parsley and serve.