The paprika chicken marinade is perfect for the season. It’s easy to make, affordable, and great for marinating any chicken parts.
This paprika chicken marinade gives the meat a rich, smoky taste. It is easy to make and works with all kinds of chicken cuts. The marinade adds flavor using just a few ingredients.
Try this Pan-Fried Marinated Chicken Breast, too.
How to make paprika marinade for chicken?
Step #1: Mix all the paprika marinade ingredients and marinate the chicken breasts for several hours or overnight. Try the Lamb Marinade, too.
Step #2: Preheat the grill and place the paprika-marinated chicken over direct heat.
Step #3: Cook on one side until it releases easily, then flip it over. Grill on the other side until the internal temperature measured with an instant-read thermometer reaches 165°F/74°C (the Amazon affiliate link opens in a new tab).
Step #4: Let rest for a few minutes before serving. Check out the Grilled Chicken Halves.
The thickness of the chicken breast makes a big difference when grilling. Thicker pieces need lower heat and a bit more time to cook through without drying out. For best results, use chicken breasts about ¾ inch (2 cm) thick.
Storage
Store leftover grilled paprika chicken in an airtight container in the fridge for up to 2 to 3 days. Reheat it gently in the oven or microwave, or enjoy it cold in a salad or sandwich.
Freeze the leftovers for up to 3 months and defrost them in the fridge. When defrosted, reheat the chicken well before serving.
Paprika Chicken Marinade
Equipment
- Standard gas or charcoal grill
Ingredients
- 4 chicken breasts Note 1
- 1 tablespoon sweet paprika powder
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1 teaspoon fine sea salt
- ½ teaspoon sugar brown or white
- 2 tablespoons olive oil
Instructions
- Make paprika marinade: Mix the sweet paprika, smoked paprika, garlic powder, sea salt, sugar, and olive oil in a bowl until well blended.1 tablespoon sweet paprika powder + 1 teaspoon smoked paprika + ½ teaspoon garlic powder + 1 teaspoon fine sea salt + ½ teaspoon sugar + 2 tablespoons olive oil
- Marinate the chicken: Put the chicken breasts in a shallow dish or a large resealable bag. Pour the marinade over the chicken and make sure each piece is coated evenly. Cover the dish with plastic wrap or seal the bag tightly. Place the chicken in the fridge to marinate for at least one hour or leave it overnight.4 chicken breasts
- Bring to room temperature: Before cooking, take the chicken out of the fridge and let it come to room temperature. This helps the flavors soak in and keeps the chicken juicy.
- Preheat the grill to medium heat, about 350°F/ 175°C.
- Grill the chicken: Place the chicken on the grill over direct heat. Cook it on one side until it releases easily from the grill and has good grill marks, then flip it over. Cook the other side until the inside is fully cooked and reaches a safe temperature (Note 2).
- Let the chicken rest a few minutes before serving to keep it juicy.
Notes
- Chicken breast: I use relatively large pieces weighing about 6 to 8 oz/ 180 to 230 g each.
- Use a meat thermometer to check that it’s done - 165°F/ 74°C (the Amazon affiliate link opens in a new tab).
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