Make It Monday: Hungarian Paprika Chicken on the Grill

Sometimes we make it from scratch. And sometimes we get a little help. We are big fans of Karen's Spice Kitchen here at the Common Housefly Test Kitchen and Karen has a new package that is killer for the summer grilling season: Hungarian Paprika.

We spent a week on the beach earlier this month and we took one of the Hungarian Paprika spice packets with us. Mostly we ate out - hey, it was vacation - but a couple of times we just wanted to chill. This spice package was just the ticket.

It is a super-easy marinade for fish or chicken. I used bone-in, skin-on chicken thighs. I just mixed up the package of spices with some olive oil and some lemon juice. Then I mixed in the chicken thighs to coat and set them in the fridge to marinate. The package says you can marinate for 1-12 hours.

Well, this being vacation and all, I actually never got around to making the chicken that evening. So the next evening, after the chicken marinated for over 24 hours, I lit the charcoal and after they were coated in white ash I put the chicken on (skin-side up) and covered grill. 30-40 minutes later we were ready to eat.

OMG. Nom-Nom-Nom! This was some of the best grilled chicken I had in...maybe forever. A smoky-lemony bit of summer grilling perfection. And it was so easy to make because Karen had done all the work and packaged it up brilliantly.

Hard to go wrong with this package. I guarantee this will be on regular rotation at the Test Kitchen this summer.

It works equally as well in the oven as on the grill. And if you don't have time to marinate just coat the meat/fish and cook. Stop in and pick up a package and give it try.

recipesMichael Liss