Posted By Kimberly Turner on Sep 12, 2016 in Chicken, Cooking How-To Videos, Cooking Shows, Cooking with Kimberly, Featured, Healthy, How To Cook, Main Dishes, Poultry & Fowl | 0 comments

Try something new on Chicken Thursday – maybe my recipe for Baked Smoked Paprika Marinated Chicken Breasts!

Simple, smokey, delicious, and something just a little bit different. A step up from plain, ole paprika, if you’re looking for a bit of adventure in your recipe, smoked paprika is where it’s at.

Whether you like it super hot & spicy, a little sweet, or even bitter sweet, smoked paprika is a versatile spice, and can be assimilated into numerous cuisines from around the world.

Chicken benefits well from some smoke & some spice, no matter the cuts you are using. Marinating the chicken, not only tenderizes it, but it also creates flavor throughout the meat.

Baked Smoked Paprika Marinated Chicken Breasts:

In this cooking show, I’m using La Chinata Sweet Smoked Paprika with its intense paprika taste, and a deep smokey component, permeates & enhances the flavor of your chicken breasts, making them simply irresistible.

La Chinata smoked paprikas come in handy tins, with tight fitting lids to keep the flavor in & moisture out. They have 3 varieties of paprikas – hot, which is hot & smokey, sweet, which is sweet & smokey, and bitter sweet. For this recipe I am using a combination of two of these smokey paprikas – hot + sweet – to flavor these chicken breasts.

Check out our reviews below:

The bright red color of La Chinata paprika is an indication that they choose the freshest, healthiest peppers for their paprika powders, so they are able to produce such intense flavors. Check them out online where you will find their whole line of tasty spices at LaChinata.com.

The Epicureal Long Pepper used in this show are simply, amazingly delicious – with floral, piney & spicy notes, these peppercorns are totally kicked up from any other pepper. Check out our review below:

I have used Drogheria Mediterranean Sea Salt in this recipe, and it isn’t just salt! It is a fantastically flavorful salt from the Mediterranean Sea with true sea flavor – a briny treasure, indeed.

It’s certainly a step up in flavor & health benefits from straight table salt, and it comes in its own sturdy grinder. Check out our review below:

You can find Epicureal Long Pepper & Drogheria Mediterranean Sea Salt online at Qualifirst.com.

I have chosen to use beautiful large chicken breasts with the bone-in, because the meat is much more flavorful than de-boned chicken breasts. Also, chicken breasts with the bone-in are less expensive because the butcher has less work to do.

Type: Entrée Recipe

Yield: 3 – 4 servings
Prep Time: 10 min
Bake Time: 45 min

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:

Ingredients:

• 3 or 4 chicken breasts – bone-in, washed & patted dry
• ~ 2 tbsp olive oil
• 1/4 – 1/2 tsp freshly ground long pepper –  I used Epicureal Long Pepper;  other peppercorns are acceptable.
• 2 dashes sea salt – I used Drogheria Mediterranean Sea Salt.
• 1/8 – 1/4 tsp hot smoked paprika – I used La Chinata Hot Smoked Paprika.
• 1/2 tsp sweet smoked paprika – I used La Chinata Sweet Smoked Paprika.
• juice of 1/2 lemon

Marinade Options:

• chopped onion
• garlic
• herbs – as preferred

Instructions:

1. Preheat oven to 350 degrees F.
2. To marinate these chicken breasts, place them into a sturdy, resealable, plastic bag.
3. Add in the marinade ingredients – olive oil, freshly cracked peppercorns, sea salt, hot & smoked paprikas, and lemon juice.
4. Seal the bag, and massage the marinade into the chicken breasts. Shake the bag to be sure the chicken is thoroughly coated.
5. Place the marinating bag holding the chicken breasts into a bowl, so the marinade won’t leak out.
6. Allow chicken breasts to marinate for at least 20 – 30 min. If you marinate the meat longer than 30 min, place the marinating bag with the chicken in the refrigerator.
7. Remove chicken breasts from the marinade & transfer them to a greased or sprayed baking sheet.
8. Place chicken into a 350 degrees F oven for 20 min. Then, turn chicken breasts over and continue cooking for another 20 min.
9. Skin side up, cook chicken under the broiler to crisp up the skin – about 3 – 5 min. Keep an eye on the progress, so the chicken doesn’t burn.
10. Remove chicken from oven. Allow to sit for 3 – 5 minutes & serve.

Succulent, juicy, flavorful chicken breasts are a wonderful entrée to pair with any number of combinations of side dishes.

This versatile marinade can be used on pork, beef, steaks, seafood, even on veggies, if you are so inclined, and the flavor will blow you away.

Smoked paprika can be used on breakfast eggs, mashed, fried and baked potatoes, and side dishes, and your food will benefit from that huge burst of paprika flavor.

I am serving these smoked paprika marinated chicken breasts with side dishes of roasted sweet potato medallions & red swiss chard – a feast fit for a king. Check out these shows below:

Check out more of our chicken cooking shows:

I hope you try this delicious recipe for Smoked Paprika Marinated Chicken Breasts, and enjoy the deep flavors of the paprikas I have used, as you include them in your own recipes.

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