Boneless chicken thighs, paprika style

Ingredients for 4 servings:

• 8 chicken legs
• 2 tsp sweet paprika powder
• 1 tsp sea salt
• 4 tsp peanut oil
• 1 tsp soy sauce
• 1 lemon(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the spice marinade, mix the peanut oil with sea salt and sweet paprika in a shallow roasting pan, add 1 teaspoon of soy sauce and the juice of one lemon and mix everything well. Remove the chicken thighs from the bones. To do this, make a single cut lengthwise along the bone with a sharp, small knife. In parallel, make a single cut on the other side so that the meat on the bone is carried over to the other side. Then, using the knife, remove the chicken from the bone from below. To do this, simply pull the knife along the bone. Make a single cut along the shorter, smaller bone, generously cutting around the joint and cartilage and pulling it out. Roll the resulting skin-on lobe of meat well in the marinade on all sides. Fold the skin back together, similar to a roulade, with the skin encasing all the meat. Place the removed chicken thighs in a roasting pan and roast uncovered on the middle rack of a preheated oven for approx. 30-40 minutes. This cooking process creates a lot of cooking liquid, which prevents the meat from drying out. It also results in relatively low-fat meat, despite the crispy skin, because most of the fat is rendered.