BAKED CHICKEN PAPRIKA

Another week-night, another chicken dinner.  Here’s one that’s spicy and a bit hot—and you already probably have everything you need to put it together.  Chicken thighs make a good base for these robust flavors, but chicken wingettes would work too.  10 minutes prep—about an hour start to finish.  The quantities here make a fairly spicy dish, so adjust to taste!

• 6-8 Chicken thighs—bone-in and skinned
• 2 tblsp mayonnaise
• 1 ½ tblsp smoked paprika
• 2 tsp garlic powder
• ½ tsp onion powder
• ½ tsp cayenne pepper (or to taste)
• 1 heaping tblsp dark brown sugar
• 1 tblsp ground pepper

Combine all the spices and sugar and mix well.  Place the chicken and mayonnaise in a large bowl, add the spice mixture and a little salt—using hands, rub mixture firmly into chicken thighs—add the chicken to baking pan, sized to fit pieces close together—bake in a pre-heated 450’ oven for 45 to 55 minutes, until fork tender and 165’ on meat thermometer—garnish with parsley

The Kitchen Hive