Remove skin from bone-in thighs. Sprinkle paprika all over chicken pieces; discard any unused paprika. Season chicken with salt and pepper to taste. Place thighs in large foil oven bag.
In small bowl, stir together liquid smoke and water; pour into foil oven bag.
Bake bone-in thighs about 30 minutes, or until a meat thermometer inserted into a thigh registers 180°F.
Serving Size
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Calories 245
Total Fat19.2g (0%)
Saturated Fat 6g (0%)
Trans Fat 0g
Cholesterol115mg (0%)
Sodium66mg (0%)
Total Carbohydrate1g (0%)
Dietary Fiber 1g
Sugars g
Protein17g
Vitamin A %
Vitamin C %
Calcium %
Iron %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
BH - MA
7/25/2007 1:00:18 AM
The info regarding liquid smoke is true, but quite incomplete. They forgot to add that the taste is bitter, salty, and reminds (me, at least) of chemicals. Having smoked (an easy, but time consuming process) my own meats and fish, I can assure all that the resulting rich, mellow and complex taste is nothing like liquid smoke.
Walter Connors - jackson, NJ
1/9/2007 9:25:09 PM
????????? What is liquid smoke and where can you buy it?????????
NOTE: Liquid Smoke is a food ingredient used to add a smokey flavor, similar to what is obtained when cooking over an open wood fire. The product is produced by burning hardwood chips (notably hickory) and condensing the smoke particles with water into a liquid form. The liquid is then scrubbed and filtered to remove all impurities. It is most often added to sauces and marinades to flavor meat, poultry, and seafood. It can be found in most major supermarkets, sometimes in the spice section, but most often along with sauces & marinades.
Legal | Privacy | ©2013 Perdue
