Stuffed Paprika Chicken


  • ~4 bone-in skin-on chicken thighs
  • 2 tbsp smoked paprika
  • 34 tsp kosher salt
  • canola oil


  • ~4 oz cocktail olives (green, pimento stuffed)
  • 4 garlic cloves
  • lemon (zest and some juice)


Make the paste and filling

  • In a small bowl
    • Stir together the smoked paprika and salt
    • Add just enough oil to make a smooth paste
  • Chop up the cocktail olives
  • Peel and mince the garlic
  • Zest the lemon and add to the filling
  • Chop and mix the filling together

Stuff and assemble

  • Line a tray with aluminum foil and set a wire rack on top
  • Using kitchen shears, debone the chicken thighs, keeping the skin intact
  • Transfer thighs to a large mixing bowl and toss with the paste
  • Use your finger to separate the skin from the muscle
  • Stuff the filling between the skin and thigh
  • Place the stuffed thighs on the prepared tray


  • Bake at 400°F for 40–45 mins