Grilled Paprika Chicken Thighs

Juicy Grilled Paprika Chicken Thighs with Cheesy Twice-Baked Potato & Corn on the Cob

Looking for the perfect summer dinner that’s packed with smoky flavor and comes together easily on the grill? These Grilled Paprika Chicken Thighs are your answer. Paired with a cheesy twice-baked potato and sweet corn on the cob, this hearty and satisfying meal will be your new weeknight favorite — or the star of your next backyard BBQ.

Why You’ll Love This Recipe

Juicy and flavorful: Chicken thighs stay tender and moist while soaking up the bold paprika and garlic marinade.

Easy to make: Simple ingredients, minimal prep, and fast grilling.

Crowd-pleasing sides: Who doesn’t love loaded baked potatoes and fresh sweet corn?

Meal-prep friendly: Marinate ahead and grill when ready.

Grilled Paprika Chicken Thighs

Ingredients:

• 6 boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 2 teaspoons smoked paprika (or sweet paprika)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• ½ teaspoon ground cumin
• ½ teaspoon black pepper
• 1 teaspoon salt
• 1 tablespoon lemon juice (optional for brightness)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Mix the Marinade
   In a large bowl, whisk together olive oil, paprika, garlic powder, onion powder, thyme, cumin, salt, pepper, and lemon juice.
2. Marinate the Chicken
   Add chicken thighs to the bowl and coat thoroughly. Cover and refrigerate for at least 30 minutes or up to 24 hours.
3. Grill
   Preheat grill to medium-high. Grill thighs for 5–7 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest for 5 minutes before serving.
4. Garnish
   Sprinkle with fresh parsley for a pop of color and flavor.

Cheesy Twice-Baked Potato

This twice-baked potato is loaded with cheddar cheese, crispy bacon, and creamy mashed potato filling. It’s the perfect comforting side for grilled meats.

Ingredients:

• 2 large russet potatoes
• ½ cup sour cream
• ¼ cup milk
• 1 tablespoon butter
• ½ cup shredded cheddar cheese
• 2 slices cooked bacon, crumbled
• Salt and black pepper to taste
• Fresh parsley or chives for topping

Instructions:

1. Bake the Potatoes
   Preheat oven to 400°F (200°C). Bake potatoes for 1 hour or until fork-tender. Let cool slightly.
2. Make the Filling
   Cut each potato in half lengthwise and scoop out the insides. Mash with sour cream, milk, butter, half the cheese, and bacon. Season with salt and pepper.
3. Stuff and Bake Again
   Fill each potato skin with the mixture. Top with remaining cheese and bake at 375°F (190°C) for 10–15 minutes until cheese is melted and golden.
4. Garnish
   Add extra bacon and fresh herbs on top.

Sweet Corn on the Cob

Boiled or steamed, this fresh corn is the easiest side dish and adds natural sweetness to balance out the bold paprika chicken.

Instructions:

1. Bring a pot of salted water to a boil.
2. Add shucked corn and cook for 6–8 minutes until tender.
3. Drain and serve with butter and a sprinkle of sea salt.

Serving Tips

• Serve everything on one big platter for a family-style dinner.
• Add a simple garden salad or coleslaw for extra freshness.
• Leftover chicken works great in wraps or over rice bowls the next day.

Make It Your Way

• Use bone-in chicken thighs for even more flavor.
• Swap cheddar for pepper jack in the potato for a spicy twist.
• Add fresh herbs like rosemary or oregano to the marinade for depth.

Final Thoughts

These Grilled Paprika Chicken Thighs are a must-try if you’re craving bold BBQ-style flavor without complicated prep. Combined with cheesy potatoes and fresh corn, this meal is the ultimate comfort food with a summer twist. Whether you’re cooking for your family or hosting friends, this dish is sure to impress.