Spanish-Style Tapas Chicken Recipe for Flavorful Small Plates

Perfect for a party, these Spanish Tapas Chicken Thighs are delicious finger food that go well with a variety of small bites.

Today is World Tapas Day, and our Progressive Eats group is celebrating with tapas recipes. I’m not a long-time tapas expert, so I did some reading and found myself drawn to these straightforward Spanish Tapas Chicken Thighs. They’re ideal for a casual gathering and pair well with a selection of small bites.

Tapas aren’t only the skewered pintxos I had pictured; they’re small plates—often served as bar food or as starters—meant to be shared. In this case, the chicken combined with boiled potatoes and a garlicky aioli made a satisfying, shareable spread.

These dishes are simple, made with minimal ingredients, and emphasize bold flavor. I made a couple of adaptations: I used bone-in thighs for more flavor and the ease of finger-food service, and I prepared a second dish of boiled potatoes with garlic aioli as an accompaniment. If I’d had baby potatoes I would have used them whole; instead I halved or quartered larger Yukon Golds and boiled them in their skins until tender.

I tested several recipes and blended techniques to suit the ingredients I had. Many recipes suggested boneless pieces, but I prefer bone-in thighs for the flavor and because they make great finger food. For the rub I leaned into smoked paprika for its distinctive smoky depth, then added oregano, cumin, plenty of garlic, chopped parsley, olive oil, salt, and pepper. While a short marinate of a few hours works, overnight yields a deeper flavor.

The seasoning produces a richly colored, very flavorful crust that looks fiery but isn’t overly hot. If you don’t have smoked paprika you can use regular paprika, but the smokiness is an authentic touch that makes the rub stand out.

The garlic aioli is simple and versatile: it’s perfect on the potatoes and also works as a condiment for the chicken. For the potatoes, halve or quarter to uniform sizes and boil in salted water about 20–25 minutes until easily pierced with a fork. I served Yukon Golds in their skins; their tender skins don’t need peeling and add texture to the dish.

The garlic aioli I used here is a pared-down version of other, more elaborate recipes I’ve tried. It comes together quickly—just mayonnaise, minced garlic, lemon juice, a little olive oil, and salt and pepper to taste—and it elevates boiled potatoes so well I may not butter them again.

Serve the chicken after grilling or baking, squeeze lemon over the pieces, and garnish with extra chopped parsley. Offer the aioli or sour cream on the side so guests can help themselves.

PIN IT! ‘Spanish Tapas Chicken’

Spanish Tapas Chicken

Barb

Perfect for a party, these Spanish Tapas Chicken Thighs are delicious finger food that go well with a variety of small bites.

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Chicken and Turkey

Cuisine Spanish

Servings 10 Servings

Calories 442 kcal

Ingredients

  

• 5 pounds chicken thighs boneless
• 3 tablespoons smoked paprika
• 1 ½ tablespoons oregano
• 2 tablespoons cumin
• 1 ½ teaspoon salt
• 15 cloves garlic minced
• 5 tablespoons parsley chopped
• ¼ cup olive oil

Garnish

• chopped parsley
• 1 lemon quartered, to finish

For the Garlic Aioli

• ½ cup mayonnaise
• 2 cloves garlic minced fine
• 1 teaspoon lemon juice
• 1 tablespoon olive oil
• salt and pepper to taste

Instructions

 

• Trim skin and excess fat from the thighs and place them in a large bowl or dish.
• Mix the rub ingredients from smoked paprika through olive oil and coat the chicken thoroughly. Cover and refrigerate for at least 3 hours, preferably overnight.
• Preheat the grill to medium-high (about 350°F–375°F).
• Grill the chicken 5 minutes per side until golden with visible grill marks, keeping the lid closed and watching for flare-ups.
• Flip again and lower the heat to medium-low (about 300°F) for another 4–5 minutes, or until internal temperature reaches about 175°F. Larger thighs may need more time; dark meat benefits from being cooked a bit longer so it pulls from the bone easily.
• Let rest 5 minutes before serving. Squeeze lemon over the chicken, garnish with chopped parsley, and serve with sour cream or garlic aioli if desired.

How To Bake Chicken Thighs

• To bake, preheat the oven to 350°F and roast for about 35 minutes, or until internal temperature reaches 170°–175°F.

To Make Garlic Aioli

• Whisk all aioli ingredients together in a small bowl until smooth. Transfer to a serving dish.

Nutrition

Nutrition Facts

Spanish Tapas Chicken

Serving Size

 

1 Serving

Amount per Serving

Calories

442

% Daily Value*

Fat

 

24

g

37

%

Cholesterol

 

277

mg

92

%

Sodium

 

756

mg

33

%

Carbohydrates

 

4

g

1

%

Protein

 

56

g

112

%

* Percent Daily Values are based on a 2000 calorie diet.

Calories

442

Keyword chicken, Spanish, tapas

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Welcome to Progressive Eats, our virtual progressive dinner party. This month’s theme is Tapas Party, hosted by Coleen of The Redhead Baker. Progressive Eats brings together bloggers who share recipes around a theme so you can explore a variety of dishes ideal for a themed meal or party.

Spanish Tapas

Cocktail

• Merlot Sangria — Shockingly Delicious

Appetizer

• Mint Basil Ricotta Dip — Mother Would Know

Main Courses

• Tapas-Style Meatballs (Albondigas en Salsa) — Karen’s Kitchen Stories

Side Dish

• Patatas Bravas (Gluten Free) — The Heritage Cook

Dessert

• Air Fried Apple Pie Empanadas — The Redhead Baker