27 Succulent Spanish Chicken Thigh Recipes for Flavorful Feasts

Ready to transform your weeknight dinners? Spanish chicken thighs deliver incredible flavor with minimal effort—think smoky paprika, garlic, and olive oil. Whether you’re craving a quick skillet meal or a slow-cooked feast, these recipes bring the vibrant tastes of Spain right to your table. Dive into our roundup and discover 27 delicious ways to make your next meal unforgettable.

Spanish Garlic Chicken Thighs with Pimentón

Mmm, get ready to have your taste buds do a flamenco dance because we’re diving into Spanish Garlic Chicken Thighs with Pimentón—the kind of dish that makes you want to shout “Olé!” after the first bite. This recipe delivers maximum flavor with minimal fuss, proving that you don’t need a passport to enjoy bold Spanish flavors right in your own kitchen. Seriously, your skillet is about to become the most popular spot in the house.

Ingredients

– 8 bone-in, skin-on chicken thighs
– 10 plump garlic cloves, thinly sliced
– 1/4 cup rich extra-virgin olive oil
– 2 tbsp sweet smoked pimentón
– 1 tsp fiery crushed red pepper flakes
– 1/2 cup dry white wine
– 1/4 cup fresh parsley, finely chopped
– 1 tsp coarse kosher salt
– 1/2 tsp freshly cracked black pepper

Instructions

1. Pat 8 bone-in, skin-on chicken thighs completely dry with paper towels to ensure crispy skin.
2. Season both sides of chicken thighs evenly with 1 tsp coarse kosher salt and 1/2 tsp freshly cracked black pepper.
3. Heat 1/4 cup rich extra-virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
4. Place chicken thighs skin-side down in the hot oil, arranging them without crowding the pan.
5. Cook chicken undisturbed for 8-10 minutes until skin is deeply golden brown and crispy.
6. Flip chicken thighs and cook for 3 more minutes to lightly brown the other side.
7. Transfer chicken to a plate, leaving rendered fat in the skillet.
8. Reduce heat to medium and add 10 thinly sliced garlic cloves to the skillet.
9. Sauté garlic for 1 minute until fragrant but not browned.
10. Stir in 2 tbsp sweet smoked pimentón and 1 tsp fiery crushed red pepper flakes, toasting for 30 seconds to release their oils.
11. Pour in 1/2 cup dry white wine, scraping up any browned bits from the bottom of the pan.
12. Simmer the sauce for 2 minutes until slightly reduced and alcohol has evaporated.
13. Return chicken thighs to the skillet, skin-side up, nestling them into the sauce.
14. Transfer skillet to a preheated 375°F oven and bake for 20 minutes until chicken reaches 165°F internally.
15. Remove skillet from oven and let chicken rest in the sauce for 5 minutes to allow juices to redistribute.
16. Sprinkle with 1/4 cup finely chopped fresh parsley just before serving.

Get ready for chicken that’s fall-off-the-bone tender with skin so crispy it should be illegal. The smoky pimentón creates this incredible rust-red sauce that clings to every nook and cranny of the chicken, while the garlic mellows into sweet, jammy perfection. Serve this beauty over creamy polenta or crusty bread to soak up every last drop of that glorious sauce—your dinner guests will be begging for the recipe.

Chorizo and Chicken Thigh Paella

Hang onto your aprons, folks, because we’re about to turn your ordinary weeknight into a Spanish fiesta that’ll make your taste buds do the flamenco. This chorizo and chicken thigh paella is the culinary equivalent of a spontaneous road trip—unexpectedly thrilling and packed with flavor at every turn. Get ready to transform your kitchen into the most happening spot in town.

Ingredients

– 1.5 lbs bone-in, skin-on chicken thighs
– 8 oz spicy Spanish chorizo, sliced into ¼-inch coins
– 2 cups bomba rice
– 4 cups rich chicken broth
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 1 red bell pepper, thinly sliced
– 1 cup frozen peas
– 3 tbsp extra virgin olive oil
– 1 tsp smoked paprika
– ½ tsp saffron threads
– 1 lemon, cut into wedges
– ¼ cup fresh parsley, chopped
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper

Instructions

1. Heat 2 tablespoons of extra virgin olive oil in a large paella pan over medium-high heat until shimmering.
2. Season chicken thighs generously with kosher salt and freshly ground black pepper on both sides.
3. Place chicken thighs skin-side down in the hot oil and cook for 6-8 minutes until golden brown and crispy.
4. Flip chicken thighs and cook for another 4 minutes, then remove from pan and set aside.
5. Add sliced chorizo to the same pan and cook for 2-3 minutes until slightly crispy and oils release.
6. Add diced onion and cook for 4 minutes until translucent and fragrant.
7. Stir in minced garlic and cook for 1 minute until aromatic but not browned.
8. Add sliced red bell pepper and cook for 3 minutes until slightly softened.
9. Sprinkle in bomba rice and stir constantly for 2 minutes to toast the grains.
10. Add smoked paprika and saffron threads, stirring for 30 seconds to bloom the spices.
11. Pour in all 4 cups of chicken broth and bring to a rolling boil.
12. Arrange chicken thighs back into the pan, nestling them into the rice mixture.
13. Reduce heat to low and simmer uncovered for 20 minutes without stirring to develop the coveted socarrat crust.
14. Scatter frozen peas evenly over the top during the last 5 minutes of cooking.
15. Remove from heat and let rest for 5 minutes to allow flavors to meld.
16. Garnish with fresh parsley and serve with lemon wedges for squeezing.

Venture into a world where crispy rice meets tender chicken and smoky chorizo in perfect harmony. The socarrat crust provides that satisfying crunch while the saffron-infused rice delivers floral notes that dance with the spicy chorizo. Serve this vibrant dish family-style right in the pan for maximum drama, and watch as your dinner guests become instant paella converts.

Spanish Chicken Thighs in Tomato and Red Wine Sauce

Hallelujah, fellow food adventurers! Get ready to transform your humble chicken thighs into a Spanish fiesta that’ll have your taste buds doing flamenco. This saucy, wine-kissed masterpiece is about to become your new weeknight hero—no passport required.

Ingredients

• 6 bone-in, skin-on chicken thighs with golden crispy potential
• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely diced with tear-inducing precision
• 4 garlic cloves, minced until fragrant and feisty
• 1 cup dry red wine with bold character
• 1 (28-ounce) can of crushed tomatoes with vibrant acidity
• 1 teaspoon smoked paprika for that smoky Spanish soul
• 1/2 teaspoon aromatic dried oregano
• 1/4 teaspoon fiery red pepper flakes
• 1/2 cup pitted Spanish olives for briny surprises
• 2 tablespoons fresh parsley, chopped for herby freshness
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon freshly cracked black pepper

Instructions

1. Pat 6 bone-in, skin-on chicken thighs completely dry with paper towels—this is your crispy skin secret weapon.
2. Season both sides of chicken thighs generously with 1 teaspoon coarse kosher salt and 1/2 teaspoon freshly cracked black pepper.
3. Heat 2 tablespoons rich extra virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering hot, about 2 minutes.
4. Place chicken thighs skin-side down in the hot oil and cook undisturbed for 6-8 minutes until skin is deeply golden and crispy.
5. Flip chicken thighs and cook for 3 more minutes until lightly browned on the other side, then transfer to a plate.
6. Reduce heat to medium and add 1 large finely diced yellow onion to the same skillet, scraping up any browned bits from the bottom.
7. Cook onions for 5-7 minutes until softened and translucent, stirring occasionally.
8. Add 4 minced garlic cloves and cook for 1 minute until fragrant but not browned.
9. Pour in 1 cup dry red wine, using a wooden spoon to scrape up all the delicious browned bits from the pan bottom.
10. Simmer the wine for 3-4 minutes until reduced by half and the alcohol smell has cooked off.
11. Stir in 1 (28-ounce) can crushed tomatoes, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, and 1/4 teaspoon fiery red pepper flakes.
12. Bring sauce to a gentle bubble, then nestle the seared chicken thighs back into the skillet skin-side up.
13. Scatter 1/2 cup pitted Spanish olives around the chicken thighs in the sauce.
14. Transfer the skillet to a preheated 375°F oven and bake uncovered for 25-30 minutes until chicken reaches 165°F internally.
15. Sprinkle with 2 tablespoons chopped fresh parsley before serving. Velvety tomato sauce clings to tender chicken that falls off the bone with minimal persuasion. Serve this Spanish beauty over creamy polenta or crusty bread ready to soak up every last drop of that glorious wine-infused sauce—your dinner guests will be begging for the recipe before they’ve even finished their first bite.

Smoky Paprika Chicken Thighs with Saffron Rice

Venture into flavor town with this dish that’ll make your taste buds do a happy dance—these smoky paprika chicken thighs paired with saffron-kissed rice are the weeknight hero you didn’t know you needed, but absolutely deserve.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons smoky paprika
• 1 teaspoon garlic powder
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 2 tablespoons rich extra virgin olive oil
• 1 cup long-grain white rice
• 1/4 teaspoon precious saffron threads
• 2 cups simmering chicken broth
• 1/2 cup finely diced yellow onion
• 2 cloves aromatic garlic, minced
• 1 tablespoon zesty lemon juice
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your oven to 400°F and pat the chicken thighs completely dry with paper towels—this ensures crispy skin.
2. In a small bowl, mix the smoky paprika, garlic powder, kosher salt, and black pepper to create a vibrant rub.
3. Massage the spice rub evenly over both sides of the chicken thighs, pressing gently to adhere.
4. Heat the extra virgin olive oil in a large oven-safe skillet over medium-high heat until it shimmers.
5. Place the chicken thighs skin-side down in the hot skillet and sear for 6–8 minutes until the skin is golden-brown and crispy.
6. Flip the chicken thighs and cook for 2 more minutes, then transfer them to a plate.
7. In the same skillet, sauté the diced yellow onion for 4–5 minutes until softened and translucent.
8. Add the minced garlic and cook for 1 minute until fragrant—don’t let it burn!
9. Stir in the long-grain white rice and toast for 2 minutes to enhance its nutty flavor.
10. Dissolve the precious saffron threads in 2 tablespoons of warm chicken broth, then pour this and the remaining broth into the skillet.
11. Bring the mixture to a gentle boil, then nestle the seared chicken thighs on top of the rice.
12. Cover the skillet tightly with a lid or foil and transfer it to the preheated oven.
13. Bake for 25 minutes until the rice has absorbed the liquid and the chicken reaches 165°F internally.
14. Remove the skillet from the oven and let it rest, covered, for 5 minutes—this allows the rice to fluff up perfectly.
15. Drizzle with zesty lemon juice and sprinkle with chopped fresh parsley before serving.

Did we mention the texture? The chicken skin stays crackling-crisp while the meat falls off the bone, and the rice? Each grain is separate, infused with saffron’s golden hue and smoky paprika vibes. Serve it straight from the skillet for maximum drama, or pair with a simple arugula salad to cut through the richness.

Spanish Lemon-Garlic Chicken Thighs with Olives

Ready to transform your weeknight chicken game from “meh” to “¡olé!”? These Spanish Lemon-Garlic Chicken Thighs with Olives are about to become your new culinary BFF—juicy, zesty, and packed with Mediterranean flair that’ll make your taste buds do a happy dance.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 3 tablespoons rich extra virgin olive oil
• 6 cloves garlic, thinly sliced
• 1 lemon, thinly sliced
• 1/2 cup pitted green olives
• 1/4 cup dry white wine
• 1 teaspoon smoked paprika
• 1/2 teaspoon freshly cracked black pepper
• 1/2 teaspoon kosher salt
• 2 tablespoons fresh parsley, chopped

Instructions

1. Pat 8 bone-in, skin-on chicken thighs completely dry with paper towels to ensure crispy skin.
2. Season both sides of the chicken thighs evenly with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly cracked black pepper.
3. Heat 3 tablespoons rich extra virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
4. Place chicken thighs skin-side down in the hot skillet, arranging them in a single layer without overcrowding.
5. Cook chicken undisturbed for 6-8 minutes until the skin is golden brown and crispy—resisting the urge to peek helps develop that perfect crust!
6. Flip chicken thighs and cook for 3 more minutes until lightly browned on the second side.
7. Remove chicken from skillet and set aside on a plate, leaving the rendered fat in the pan.
8. Add 6 cloves of thinly sliced garlic to the skillet and cook for 30 seconds until fragrant but not browned.
9. Sprinkle 1 teaspoon smoked paprika over the garlic and stir for 15 seconds to toast the spices.
10. Pour in 1/4 cup dry white wine to deglaze the pan, scraping up all the browned bits from the bottom.
11. Return chicken thighs to the skillet skin-side up, along with any accumulated juices.
12. Arrange 1 thinly sliced lemon and 1/2 cup pitted green olives around the chicken in the skillet.
13. Transfer the skillet to a preheated 400°F oven and bake for 20 minutes until chicken reaches 165°F internally.
14. Remove from oven and let rest for 5 minutes—this allows the juices to redistribute throughout the meat.
15. Sprinkle with 2 tablespoons fresh chopped parsley before serving.

What you get is chicken so tender it practically falls off the bone, with crispy skin giving way to garlicky, lemon-kissed meat. The briny olives cut through the richness beautifully, making this dish perfect piled over saffron rice or with crusty bread to soak up every last drop of that incredible pan sauce.

Chicken Thighs in Spanish Romesco Sauce

Oh, chicken thighs—the unsung heroes of the poultry world—are about to get a major glow-up with this Spanish-inspired romesco sauce that’s so flavorful, it’ll make your taste buds do a happy dance. Forget boring weeknight dinners; we’re turning humble ingredients into a vibrant, saucy fiesta that’s as easy to make as it is delicious. Let’s dive in and get saucy!

Ingredients

– 1.5 lbs bone-in, skin-on chicken thighs
– 2 large, vibrant red bell peppers
– 1/2 cup rich extra virgin olive oil, divided
– 1/4 cup toasted slivered almonds
– 2 plump garlic cloves
– 1 tbsp smoky Spanish paprika
– 1 tsp finely ground black pepper
– 1 tsp flaky sea salt
– 1/4 cup tangy red wine vinegar
– 2 tbsp fresh, zesty lemon juice
– 1/4 cup roughly chopped fresh parsley

Instructions

1. Preheat your oven to a toasty 400°F and line a baking sheet with parchment paper.
2. Rub the chicken thighs all over with 2 tablespoons of the rich extra virgin olive oil, then season both sides generously with the flaky sea salt and finely ground black pepper.
3. Arrange the chicken thighs skin-side up on the prepared baking sheet and roast for 25–30 minutes, until the skin is golden-brown and crispy and the internal temperature reaches 165°F.
4. While the chicken roasts, char the vibrant red bell peppers directly over a gas flame or under a broiler for 5–7 minutes, turning occasionally, until the skins are blackened and blistered all over. (Tip: Let them steam in a covered bowl for 10 minutes—this makes peeling a breeze!)
5. Peel the blackened skins off the peppers, remove the stems and seeds, and roughly chop the softened flesh.
6. In a blender, combine the peeled peppers, toasted slivered almonds, plump garlic cloves, smoky Spanish paprika, tangy red wine vinegar, zesty lemon juice, and the remaining rich extra virgin olive oil.
7. Blend on high speed for 1–2 minutes until the sauce is luxuriously smooth and emulsified. (Tip: Scrape down the sides halfway through to ensure everything is perfectly incorporated.)
8. Pour the romesco sauce into a saucepan and warm it gently over low heat for 3–4 minutes, stirring occasionally, just until heated through.
9. Arrange the roasted chicken thighs on a serving platter and generously spoon the warm romesco sauce over the top.
10. Garnish with the roughly chopped fresh parsley for a pop of color and freshness. (Tip: Let the chicken rest for 5 minutes before saucing to keep that crispy skin intact!)

Unbelievably, this dish delivers a symphony of textures—crispy-skinned chicken swimming in a velvety, nutty sauce with just the right zing. Serve it over a bed of fluffy couscous or with crusty bread to soak up every last drop of that vibrant romesco goodness. Trust us, your dinner table will thank you.

Spanish-Style Chicken Thighs with Chorizo and Chickpeas

Tired of the same old chicken dinner routine? Let’s shake things up with these Spanish-style chicken thighs that practically dance with flavor! This one-pan wonder combines juicy chicken, spicy chorizo, and creamy chickpeas in a fiesta your taste buds won’t soon forget.

Ingredients

– 8 bone-in, skin-on chicken thighs
– 8 ounces smoked Spanish chorizo, sliced into ¼-inch coins
– 2 (15-ounce) cans creamy chickpeas, drained and rinsed
– 1 large yellow onion, thinly sliced
– 4 cloves garlic, minced
– 1 cup rich chicken broth
– 2 tablespoons vibrant smoked paprika
– 1 teaspoon earthy ground cumin
– ¼ cup extra virgin olive oil
– 1 tablespoon fresh lemon juice
– 2 tablespoons chopped fresh parsley
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 375°F and pat the chicken thighs completely dry with paper towels.
2. Season both sides of the chicken thighs generously with kosher salt and freshly cracked black pepper.
3. Heat 2 tablespoons of extra virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Place the chicken thighs skin-side down and cook for 6-8 minutes until the skin is golden brown and crispy.
5. Flip the chicken thighs and cook for 2 more minutes, then transfer them to a plate.
6. Add the sliced chorizo to the same skillet and cook for 3-4 minutes until lightly browned and fragrant.
7. Add the thinly sliced onion and cook for 5 minutes until softened and translucent.
8. Stir in the minced garlic and cook for 1 minute until fragrant but not browned.
9. Sprinkle in the vibrant smoked paprika and earthy ground cumin, stirring constantly for 30 seconds to toast the spices.
10. Pour in the rich chicken broth, scraping up all the browned bits from the bottom of the pan.
11. Add the drained chickpeas and remaining 2 tablespoons of olive oil, stirring to combine everything.
12. Nestle the partially cooked chicken thighs back into the skillet, skin-side up.
13. Transfer the skillet to the preheated oven and bake for 25 minutes until the chicken reaches 165°F internally.
14. Remove from the oven and drizzle with fresh lemon juice, then sprinkle with chopped parsley.

Now for the grand finale: the chicken skin stays miraculously crispy while the meat becomes fall-off-the-bone tender. Serve this beauty straight from the skillet with crusty bread for soaking up that glorious paprika-infused sauce, or go full Spanish tapas style with small plates and plenty of wine!

Braised Spanish Chicken Thighs with Peppers and Onions

Now, let’s talk about a dish that turns your kitchen into a Spanish taverna without requiring a passport or questionable dance moves. This braised chicken situation is basically a warm, savory hug for your taste buds—the kind of meal that makes you want to cancel plans just to stay home and sop up every last drop of that glorious sauce.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, thinly sliced
• 2 vibrant red bell peppers, sliced into strips
• 3 plump garlic cloves, minced
• 1 teaspoon fragrant smoked paprika
• 1/2 teaspoon earthy ground cumin
• 1/4 teaspoon fiery crushed red pepper flakes
• 1/2 cup dry white wine
• 1 cup rich chicken broth
• 2 tablespoons fresh chopped parsley
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon freshly cracked black pepper

Instructions

1. Pat 4 bone-in, skin-on chicken thighs completely dry with paper towels, then season both sides evenly with 1 teaspoon coarse kosher salt and 1/2 teaspoon freshly cracked black pepper.
2. Heat 2 tablespoons rich extra virgin olive oil in a large, heavy-bottomed Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Place chicken thighs skin-side down in the hot oil and cook undisturbed for 6-8 minutes until the skin is deeply golden brown and crispy.
4. Flip chicken thighs and cook for 3 more minutes until lightly browned on the second side, then transfer to a clean plate. Pro tip: Don’t crowd the pan—cook in batches if needed for maximum crispiness.
5. Reduce heat to medium and add 1 large thinly sliced yellow onion to the same pot, scraping up any browned bits from the bottom.
6. Cook onions, stirring occasionally, for 5 minutes until they begin to soften and turn translucent.
7. Add 2 vibrant red bell pepper strips and cook for another 4 minutes until peppers start to soften.
8. Stir in 3 minced plump garlic cloves, 1 teaspoon fragrant smoked paprika, 1/2 teaspoon earthy ground cumin, and 1/4 teaspoon fiery crushed red pepper flakes, cooking for 1 minute until fragrant.
9. Pour in 1/2 cup dry white wine, scraping vigorously to deglaze the pot and incorporate all the flavorful browned bits.
10. Simmer the wine for 2 minutes until reduced by about half, then pour in 1 cup rich chicken broth.
11. Return chicken thighs to the pot, nestling them skin-side up among the peppers and onions. Pro tip: Keep the crispy skin above the liquid to maintain that perfect texture.
12. Bring the liquid to a gentle simmer, then reduce heat to low, cover the pot, and braise for 35 minutes until chicken is fork-tender.
13. Remove the lid and simmer uncovered for 10 minutes to slightly thicken the sauce. Pro tip: The sauce should coat the back of a spoon—if it’s too thin, simmer a few minutes longer.
14. Sprinkle with 2 tablespoons fresh chopped parsley just before serving.

The chicken emerges fall-apart tender while the peppers and onions melt into a sweet, savory jam that clings to every bite. Serve this beauty over creamy polenta or crusty bread worthy of mopping duties—because wasting that incredible sauce should be considered a culinary crime.

Spanish Chicken Thighs with Almond and Green Olive Relish

You know that feeling when your taste buds throw a spontaneous fiesta? Yeah, these Spanish chicken thighs are basically the life of that party, bringing smoky paprika vibes and a relish that’s nutty, briny, and downright irresistible.

Ingredients

– 8 bone-in, skin-on chicken thighs
– 2 tablespoons smoked paprika
– 1 teaspoon freshly ground black pepper
– 1 ½ teaspoons flaky sea salt
– 3 tablespoons extra virgin olive oil
– ½ cup pitted green olives, roughly chopped
– ¼ cup toasted slivered almonds
– 2 cloves garlic, minced
– 2 tablespoons fresh lemon juice
– 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your oven to 425°F and pat the chicken thighs completely dry with paper towels for maximum crispiness.
2. Rub the chicken thighs evenly with smoked paprika, freshly ground black pepper, and flaky sea salt.
3. Heat 2 tablespoons of extra virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Place the chicken thighs skin-side down in the hot skillet and cook for 6–8 minutes until the skin is golden brown and crispy.
5. Flip the chicken thighs and transfer the skillet to the preheated oven to bake for 20–25 minutes until the internal temperature reaches 165°F.
6. While the chicken bakes, combine the roughly chopped green olives, toasted slivered almonds, minced garlic, fresh lemon juice, remaining 1 tablespoon of extra virgin olive oil, and chopped fresh parsley in a small bowl.
7. Remove the skillet from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute.
8. Spoon the almond and green olive relish generously over the chicken thighs before serving.

Get ready for a texture party—crispy skin gives way to juicy meat, while the relish adds a crunchy, briny punch that’ll have you dreaming of Spanish sunsets. Serve it over saffron rice or with crusty bread to soak up every last bit of that glorious pan sauce.

Roasted Chicken Thighs with Spanish Spices and Potatoes

Oh, the glorious scent of Spanish spices wafting through your kitchen—this roasted chicken thighs recipe is about to become your new weeknight hero, delivering maximum flavor with minimal fuss and turning ordinary potatoes into golden, spice-kissed perfection.

Ingredients

– 2 lbs bone-in, skin-on chicken thighs
– 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks
– 3 tbsp rich extra virgin olive oil
– 2 tsp smoked paprika
– 1 tsp ground cumin
– 1 tsp garlic powder
– 1/2 tsp crushed red pepper flakes
– 1 tsp coarse kosher salt
– 1/2 tsp freshly cracked black pepper
– 1 lemon, sliced into thin rounds
– 1/4 cup fresh chopped parsley

Instructions

1. Preheat your oven to 425°F and position a rack in the center.
2. Pat the chicken thighs completely dry with paper towels—this ensures crispy skin.
3. In a small bowl, whisk together the smoked paprika, cumin, garlic powder, red pepper flakes, salt, and black pepper.
4. Arrange the potato chunks in a single layer on a large rimmed baking sheet.
5. Drizzle 2 tablespoons of olive oil over the potatoes and toss to coat evenly.
6. Rub the remaining 1 tablespoon of olive oil all over the chicken thighs.
7. Sprinkle the spice mixture evenly over both sides of each chicken thigh, pressing gently to adhere.
8. Nestle the seasoned chicken thighs skin-side up among the potatoes on the baking sheet.
9. Scatter the lemon slices around the chicken and potatoes.
10. Roast for 35-40 minutes until the chicken skin is deeply golden and crispy, and the internal temperature reaches 165°F.
11. Check that the potatoes are tender when pierced with a fork—if needed, roast 5 more minutes.
12. Remove from oven and let rest for 5 minutes to allow juices to redistribute.
13. Sprinkle with fresh chopped parsley before serving.

Yes, you’ll be rewarded with crackling-crisp chicken skin giving way to impossibly juicy meat, while the potatoes soak up all those smoky, zesty flavors. Serve this beauty straight from the sheet pan with a simple green salad for a complete meal that tastes far fancier than the effort required.

One-Pan Spanish Chicken Thighs with Tomatoes and Artichokes

Yikes, is your kitchen currently staging a protest against complicated dinners? Let’s fix that with a dish that’s basically a flavor fiesta in a single pan—no dishwashing mutiny required.

Ingredients

• 1.5 lbs bone-in, skin-on chicken thighs
• 2 tbsp rich extra virgin olive oil
• 1 tsp smoked paprika
• 1 tsp fragrant dried oregano
• 1/2 tsp freshly cracked black pepper
• 1 tsp coarse kosher salt
• 4 cloves garlic, thinly sliced
• 1 yellow onion, thinly sliced
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 (14 oz) can artichoke hearts, drained and quartered
• 1/4 cup pitted Kalamata olives
• 2 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 400°F.
2. Pat the chicken thighs completely dry with paper towels—this ensures crispy skin.
3. Rub the chicken all over with olive oil.
4. Sprinkle both sides evenly with smoked paprika, oregano, black pepper, and salt.
5. Heat a large, oven-safe skillet over medium-high heat for 2 minutes.
6. Place the chicken thighs skin-side down in the hot skillet.
7. Sear for 6–8 minutes until the skin is deeply golden and crisp.
8. Flip the chicken and cook for 2 more minutes.
9. Transfer the chicken to a plate.
10. Add the sliced onion to the same skillet.
11. Sauté for 4–5 minutes until softened and lightly browned.
12. Add the sliced garlic and cook for 1 minute until fragrant.
13. Pour in the fire-roasted diced tomatoes with their juices.
14. Stir in the artichoke hearts and Kalamata olives.
15. Nestle the seared chicken thighs back into the skillet, skin-side up.
16. Transfer the skillet to the preheated oven.
17. Roast for 25 minutes, or until the chicken reaches an internal temperature of 165°F.
18. Remove the skillet from the oven—careful, the handle is hot!
19. Drizzle the lemon juice over the chicken and vegetables.
20. Sprinkle with fresh parsley before serving.

Just imagine tearing into that crispy-skinned chicken, now juicy and infused with smoky paprika. The tomatoes and artichokes melt into a tangy, Mediterranean-inspired sauce that’s begging to be sopped up with crusty bread. Try serving it over creamy polenta or fluffy couscous for a meal that’ll have everyone asking for seconds.

Grilled Spanish Chicken Thighs with Lemon Aioli

Oh, the humble chicken thigh—nature’s way of saying, “Let’s make dinner unforgettable.” This grilled Spanish chicken thighs recipe is your ticket to a flavor fiesta, with smoky, garlicky goodness and a zesty lemon aioli that’ll have you doing a little happy dance by the grill. Trust me, your taste buds are in for a wild ride.

Ingredients

• 1.5 lbs bone-in, skin-on chicken thighs
• 3 cloves garlic, freshly minced
• 2 tbsp rich extra virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp earthy cumin
• 1/4 tsp fiery cayenne pepper
• 1 tsp coarse kosher salt
• 1/2 cup creamy mayonnaise
• 1 tbsp freshly squeezed lemon juice
• 1 tsp bright lemon zest
• 1 clove garlic, finely grated

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure crispy skin.
2. In a medium bowl, whisk together the minced garlic, olive oil, smoked paprika, cumin, cayenne, and salt until a fragrant paste forms.
3. Rub the spice mixture evenly over all sides of the chicken thighs, getting under the skin for maximum flavor penetration.
4. Preheat your grill to medium-high heat, about 400°F, and lightly oil the grates to prevent sticking.
5. Place the chicken thighs skin-side down on the grill and cook for 6–8 minutes until the skin is golden brown and releases easily.
6. Flip the chicken and grill for another 6–8 minutes until the internal temperature reaches 165°F when checked with a meat thermometer.
7. Transfer the chicken to a clean plate and let it rest for 5 minutes to allow juices to redistribute.
8. While the chicken rests, whisk the mayonnaise, lemon juice, lemon zest, and grated garlic in a small bowl until smooth and creamy.
9. Serve the grilled chicken thighs drizzled with the lemon aioli or with it on the side for dipping.

Now, sink your teeth into that crispy-skinned, juicy chicken—it’s a textural dream with a smoky kick from the paprika and a bright, tangy punch from the aioli. Nestle it alongside a simple salad or pile it onto crusty bread for an impromptu sandwich that’ll steal the spotlight at any picnic or weeknight dinner.

Spanish Chicken Thighs with Sherry Vinegar and Capers

Never has a dish so effortlessly straddled the line between “I’m a culinary genius” and “I barely had to try” quite like this one. Picture this: juicy chicken thighs getting cozy with briny capers and that tangy sherry vinegar kick that’ll make your taste buds do a happy dance. It’s the kind of weeknight hero that looks fancy but secretly requires minimal effort—your secret is safe with me!

Ingredients

• 6 plump bone-in, skin-on chicken thighs
• 2 tablespoons rich extra-virgin olive oil
• 1 large yellow onion, thinly sliced into half-moons
• 4 cloves garlic, finely minced
• 1/3 cup dry sherry
• 1/4 cup aged sherry vinegar
• 3 tablespoons briny capers, drained
• 1 cup low-sodium chicken broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon freshly cracked black pepper
• 1/2 teaspoon kosher salt
• 2 tablespoons fresh parsley, chopped

Instructions

1. Pat 6 bone-in, skin-on chicken thighs completely dry with paper towels—this ensures crispy skin.
2. Season both sides of chicken thighs evenly with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly cracked black pepper.
3. Heat 2 tablespoons extra-virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
4. Place chicken thighs skin-side down in the hot skillet, arranging them without crowding.
5. Sear chicken for 6-8 minutes until skin is golden brown and crispy—don’t peek too early!
6. Flip chicken thighs and cook for 2 more minutes, then transfer to a plate.
7. Add 1 thinly sliced yellow onion to the same skillet and cook for 5 minutes until softened.
8. Stir in 4 cloves of finely minced garlic and cook for 1 minute until fragrant.
9. Pour in 1/3 cup dry sherry to deglaze the pan, scraping up all the browned bits with a wooden spoon.
10. Add 1/4 cup aged sherry vinegar and let it bubble for 30 seconds.
11. Stir in 3 tablespoons drained capers, 1 teaspoon smoked paprika, and 1 cup low-sodium chicken broth.
12. Return chicken thighs to the skillet skin-side up, nestling them into the sauce.
13. Transfer skillet to a preheated 375°F oven and bake for 25 minutes until chicken reaches 165°F internally.
14. Sprinkle with 2 tablespoons chopped fresh parsley before serving.

Just imagine that crispy-skinned chicken giving way to tender, juicy meat soaked in a tangy, briny sauce that’s downright addictive. Serve it over creamy polenta to catch every drop of that glorious sauce, or go full Spanish vibes with crusty bread for dipping—either way, prepare for empty plates and requests for seconds.

Crockpot Spanish Chicken Thighs with Peppers and Saffron

Just when you thought your slow cooker couldn’t get any more magical, it goes and transforms humble chicken thighs into a Spanish fiesta! This set-it-and-forget-it wonder delivers maximum flavor with minimal effort—because who has time to babysit dinner when there’s Netflix to binge?

Ingredients

– 8 bone-in, skin-on chicken thighs with golden-crisp potential
– 2 large red bell peppers, sliced into vibrant ribbons
– 1 large yellow onion, thinly sliced into aromatic half-moons
– 4 cloves garlic, minced into fragrant confetti
– 1 cup rich chicken broth
– 1/4 cup extra virgin olive oil with fruity notes
– 1 teaspoon smoked paprika with deep, smoky warmth
– 1/2 teaspoon fragrant saffron threads
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon freshly cracked black pepper
– 1/4 cup fresh parsley, chopped for bright freshness

Instructions

1. Pat chicken thighs completely dry with paper towels to ensure crispy skin.
2. Season both sides of chicken generously with kosher salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Place chicken skin-side down in hot oil and cook for 5-7 minutes until golden brown and crispy.
5. Flip chicken and cook for 2 more minutes to seal in juices.
6. Transfer chicken to your slow cooker, arranging skin-side up.
7. Add sliced bell peppers and onion to the same skillet, cooking for 4 minutes until slightly softened.
8. Stir in minced garlic and cook for 1 minute until fragrant.
9. Sprinkle smoked paprika over vegetables and stir to coat evenly.
10. Pour chicken broth into skillet, scraping up all the browned bits from the bottom.
11. Crush saffron threads between your fingers and add to the broth mixture.
12. Bring liquid to a simmer for 2 minutes to bloom the saffron.
13. Carefully pour vegetable and broth mixture around (not over) the chicken in the slow cooker.
14. Cover and cook on LOW for 6 hours or HIGH for 3 hours until chicken reaches 165°F internally.
15. Use a slotted spoon to transfer chicken and vegetables to serving platter.
16. Skim excess fat from cooking liquid if desired.
17. Spoon some cooking liquid over the chicken and sprinkle with fresh parsley.
Unbelievably tender chicken practically falls off the bone while the peppers maintain just enough bite to keep things interesting. The saffron-infused broth creates a stunning golden sauce that’s perfect for sopping up with crusty bread—or go full Spanish tapas style and serve over creamy polenta for the ultimate comfort food upgrade.

Spanish Chicken Thighs with White Beans and Sun-Dried Tomatoes

Zesty doesn’t even begin to cover it, folks—we’re diving fork-first into a dish that’s basically a vacation for your taste buds, no passport required. Get ready for juicy chicken thighs lounging in a cozy bed of creamy white beans and tangy sun-dried tomatoes, all simmered to perfection in a skillet that’s seen more action than a summer blockbuster.

Ingredients

– 6 bone-in, skin-on chicken thighs with crispy, golden skin potential
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, thinly sliced into sweet, translucent ribbons
– 4 cloves garlic, minced to aromatic perfection
– 1 cup sun-dried tomatoes in oil, chopped into bold, chewy bits
– 2 (15-ounce) cans creamy cannellini beans, rinsed and drained
– 1 cup low-sodium chicken broth, simmer-ready
– 1 teaspoon smoked paprika for a smoky, warm hug
– 1/2 teaspoon crushed red pepper flakes for a subtle kick
– 1/4 cup fresh parsley, chopped for a bright, herby finish
– Salt and freshly ground black pepper to taste

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure the skin crisps up beautifully—no one likes soggy skin!
2. Season both sides of the chicken generously with salt and freshly ground black pepper.
3. Heat the rich extra virgin olive oil in a large, oven-safe skillet over medium-high heat until it shimmers.
4. Place the chicken thighs skin-side down in the hot skillet and cook for 6–8 minutes until the skin is deeply golden and crispy.
5. Flip the chicken and cook for another 3 minutes, then transfer to a plate.
6. Reduce the heat to medium and add the thinly sliced yellow onion to the skillet, sautéing for 4–5 minutes until softened and sweet.
7. Stir in the minced garlic and cook for 1 minute until fragrant—don’t let it burn!
8. Add the chopped sun-dried tomatoes, smoked paprika, and crushed red pepper flakes, stirring for 1 minute to toast the spices.
9. Pour in the low-sodium chicken broth, scraping up any browned bits from the bottom of the skillet for extra flavor.
10. Stir in the rinsed cannellini beans and bring the mixture to a gentle simmer.
11. Nestle the seared chicken thighs back into the skillet, skin-side up, and spoon some of the bean mixture over them.
12. Transfer the skillet to a preheated 375°F oven and bake for 25–30 minutes until the chicken reaches an internal temperature of 165°F.
13. Remove from the oven and let rest for 5 minutes—this allows the juices to redistribute for maximum tenderness.
14. Sprinkle with the freshly chopped parsley just before serving. And just like that, you’ve got a dish that’s ready to wow. Amazingly, the beans soak up all those savory juices, creating a creamy texture that contrasts with the crispy chicken skin and chewy sun-dried tomatoes. Serve it straight from the skillet for a rustic family-style meal, or pair it with crusty bread to mop up every last drop of that flavorful sauce.

Conclusion

Outstanding Spanish chicken thigh recipes await in this collection, offering endless possibilities for delicious, easy weeknight dinners or impressive weekend feasts. We hope you find new family favorites among these 27 flavorful dishes! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards to save these tasty ideas for later.