Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons olive oil
• Juice of 1 lemon

Directions

• In a small bowl, mix together the smoked paprika, garlic powder, onion powder, ground cumin, dried oregano, salt, and black pepper.
• Place the chicken breasts in a large bowl or a resealable plastic bag.
• Drizzle the chicken with olive oil and lemon juice.
• Sprinkle the spice mixture over the chicken, ensuring it is evenly coated on all sides.
• Cover the bowl (or seal the bag) and refrigerate for at least 30 minutes, preferably for 2 hours or overnight for deeper flavor.
• Preheat a grill or skillet to medium-high heat.
• Cook the chicken breasts for about 6-8 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C).
• Alternatively, you can bake the chicken in a preheated oven at 400°F (200°C) for 20-25 minutes, or until fully cooked.
• Remove the chicken from the grill or oven and let it rest for a few minutes before slicing.
• Serve the chicken with your favorite sides, such as salad, rice, roasted vegetables, or baked potatoes.

Notes

• 12-31-25 3/4 Recipe
• 9-11-25 1/2 Recipe
• I added 1/2 tbsp Degi Mirch
• The smoked paprika chicken was tender and flavorful, with a rich, smoky taste that perfectly complemented the juicy meat. A delicious and satisfying dish that I would highly recommend!

Photos