Smoked Paprika Spiced Chicken Rub

How many different spices do you have in your kitchen cupboard?

If the answer is "too many", then making your own dry spice rub will be easy peasy!

I bought a pack of chicken thighs the other day and didn't know what to do with them. I debated making a curry, or taking it off the bone and dicing it up for some pasta or stir fry. But then I opened my kitchen cupboard and it hit me...

So I conjured up a smoked paprika dry spice rub and cooked them in the oven. There was honestly no real method to creating it (unless you count throwing whatever spices you have into a bowl as one). This is an experiment that is hard to get wrong and results in a deliciously quick dinner for your busier evenings!

This way of marinating chicken a fantastic way of making use of all of the spices you barely touch. You can get super creative and invent so many different flavours - whether it be using Indian spices, Asian spices or Italian spices - the results are endless! Below is what I came up with using up a bottle of smoked paprika I've had for a while and I'm proud to reveal that it was insanely flavourful!

For 3 chicken thighs I used:

• 2 tsp salt

• 2 tsp coriander cumin powder

• 1/2 tsp turmeric

• 1/2 tsp garam masala

• 1/3 tsp red chilli powder

• 1/2 tsp cayenne pepper

• 2 -3 tsp smoked paprika

• 1 tbsp freshly chopped coriander

• 1 tbsp freshly chopped parsley

• 1 tsp fresh thyme

(If you don't have fresh herbs you can always just toss in 2 tsp dried mixed herbs 😊)

If you don't have smoked paprika some good variations are to swap out the smoked paprika in the above with cajun or piri piri, or literally just using a mix of plain and simple indian cooking spices!

METHOD:

1. Wash and drain chicken thighs.

2. Pre heat oven to 200 degrees (fan). Mix together all the above ingredients in a mixing bowl.

3. Score the chicken thighs (these cuts allow the rub to marinate into the flesh better). Toss into the bowl with the spice rub and mix well. Remember to rub on the mixture evenly, including under the skin of the thighs.

4. Place thighs in an oven proof dish and cover with foil. Bake for 30-40 minutes until chicken is thoroughly cooked.

TIP: For slightly crispy skin, cook for 30 mins covered, then 10 mins uncovered.

I decided to serve these with some roasted carrots and potatoes as they needed to be used up, but you can enjoy it with steamed veg or rice! Check out my recipe for Vegetable Rice which would go perfectly with this dish.