Juicy, flame-grilled chicken thighs marinated in a bold, smoky spice blend, served on a bed of fresh arugula with a creamy paprika aioli dipping sauce. This dish brings together vibrant flavors and a satisfying texture that makes it ideal for summer cookouts, quick weeknight dinners, or high-protein meal prep.

Why You’ll Love This Recipe

This grilled chicken thigh recipe offers a harmonious balance of heat, smokiness, and creaminess. The smoky paprika and cayenne-infused marinade tenderizes and flavors the chicken to perfection, while the paprika aioli adds a cool, rich contrast. It’s easy to prepare, customizable, and pairs well with fresh greens or grains. Whether you’re grilling outdoors or indoors, this dish delivers bold flavor with minimal effort.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the chicken:

• 2 lbs boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 2 tablespoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper (optional)
• 1 tablespoon lemon juice
• Salt and black pepper to taste
• 1 tablespoon chopped parsley (for garnish)
• 2 cups fresh arugula (for serving)

For the smoky aioli:

• 1/2 cup mayonnaise
• 1 teaspoon smoked paprika
• 1 garlic clove, finely grated
• 1 teaspoon lemon juice
• Salt to taste

directions

1. In a large mixing bowl, combine olive oil, smoked paprika, garlic powder, onion powder, cumin, cayenne pepper, lemon juice, salt, and black pepper.
2. Add the chicken thighs and coat evenly with the marinade. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
3. Preheat a grill or grill pan to medium-high heat.
4. Grill the chicken thighs for 5–7 minutes on each side, or until they reach an internal temperature of 165°F (74°C) and develop a good char.
5. While the chicken is grilling, prepare the smoky aioli by mixing mayonnaise, smoked paprika, grated garlic, lemon juice, and salt in a small bowl until smooth.
6. Serve the grilled chicken hot over a bed of arugula, garnished with chopped parsley, with a side of smoky aioli.

Servings and timing

Servings: 4
Prep time: 10 minutes
Marination time: At least 1 hour
Cook time: 15 minutes
Total time: 1 hour 25 minutes

Variations

• Mild version: Omit the cayenne pepper for a milder flavor profile.
• Herb-infused marinade: Add chopped fresh rosemary or thyme to the marinade for an earthy twist.
• Different protein: This marinade works well with chicken breasts, drumsticks, or even tofu for a vegetarian option.
• Yogurt-based aioli: Substitute half of the mayonnaise with Greek yogurt for a tangier, lighter dip.
• Spicy aioli: Add a few dashes of hot sauce or a pinch of cayenne to the aioli for more heat.

storage/reheating

Store leftover grilled chicken in an airtight container in the refrigerator for up to 4 days. The aioli can be stored separately in a sealed container for up to 5 days.

To reheat the chicken, warm it in a skillet over medium heat or in a preheated oven at 350°F (175°C) for about 10 minutes. Avoid microwaving as it may dry out the meat. Serve reheated chicken with fresh arugula and aioli.

FAQs

How spicy is this recipe?

The recipe has a mild to moderate heat level. The cayenne pepper can be adjusted or omitted based on your preference.

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts may cook faster and can dry out if overcooked. Monitor the internal temperature closely.

Can I bake the chicken instead of grilling?

Yes, bake at 400°F (200°C) for 25–30 minutes, flipping halfway through for even cooking.

Is the aioli raw?

Yes, but it contains no raw eggs—only mayonnaise, spices, and lemon juice, making it safe to eat as-is.

Can I make the aioli in advance?

Absolutely. Store it in the refrigerator for up to 5 days. The flavors may intensify over time.

What can I use instead of arugula?

You can substitute with spinach, mixed greens, or even quinoa or couscous for a heartier base.

How do I know when the chicken is done?

Use a meat thermometer to ensure the internal temperature has reached 165°F (74°C).

Is this recipe gluten-free?

Yes, as long as all ingredients (especially the mayonnaise) are confirmed gluten-free.

Can I use store-bought aioli?

Yes, but homemade aioli offers a fresher and more customizable flavor.

Can I freeze the marinated chicken?

Yes, the chicken can be frozen in the marinade for up to 3 months. Thaw overnight in the refrigerator before grilling.

Conclusion

Spicy Grilled Chicken Thighs with Smoky Aioli is a flavorful, satisfying dish that’s perfect for any time of year. With its simple preparation, customizable spice level, and versatile serving options, this recipe is a go-to for grilled chicken lovers. Whether served fresh off the grill or as a meal prep staple, it’s a crowd-pleaser that balances spice, smokiness, and creaminess beautifully.

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