Juicy Paprika Chicken Marinade (Air Fry or Oven Bake)
This paprika chicken marinade is made with simple pantry spices and turns bone-in chicken thighs into the juiciest, most flavorful dinner. Just let the chicken soak up that smoky paprika marinade, then bake it in the oven or cook it in the air fryer for crispy, golden skin.
Ingredients
- 6 chicken thighs bone-in skin-on (approx. 2 pounds)
- 4 garlic cloves minced or grated
- 3 tbsp lemon juice
- 2 tbsp olive oil
- 1½ tsp smoked paprika
- 1 tsp dried parsley
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp sweet paprika
- ½ tsp dried thyme
Instructions
Oven Method
- Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
- Remove chicken from the marinade, letting excess drip off.
- Place thighs skin-side up in a single layer on the baking sheet.
- Bake for 30 minutes, or until golden, crispy, and the internal temperature reaches 165°F.
- Optional: Broil for 2–3 minutes for extra crispy skin.
- Rest for 5 minutes before serving.
Air Fryer Method
- Preheat air fryer to 375°F.
- Remove chicken from marinade, letting excess drip off.
- Place thighs skin-side down in a single layer in the basket.
- Air fry for 30 minutes, flipping halfway through to skin-side up.
- Cook until crispy and fully cooked (internal temp 165°F).
- Rest for 5 minutes before serving.