Step 1

In a mixing bowl (or a Ziploc bag), combine paprika, crushed garlic cloves, finely chopped parsley, salt, pepper and olive oil. Give everything a good mix.

Step 2

Add the chicken thighs and coat each one of them with the mixture. Make sure they are all well coated before covering the bowl with cling film (or locking the Ziploc bag). Refrigerate them for at least 30 minutes before grilling.

Step 3

Grill on both sides until they are nice brown and cooked through (see note 4).

Step 4

Best served right away!