How To Make THC-Infused Paprika Chicken

How To Make THC-Infused Paprika Chicken
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THC Infused Paprika Chicken

Author: Joel Jackson
Course: Side Dish
Keyword: Canna, Cannabis Oil, Marijuana, Paprika, Paprika Chicken, THC, THC-Infused


Here is the list of things you will need to pick up from the store (or from your very own pantry) before getting started:

  • 1 Whole Chicken (Spatchcocked*)
  • 2 Teaspoons Hot Paprika
  • 1 Teaspoon Smoked Paprika
  • 2 Finely Grated Garlic Cloves
  • 2 Quartered Lemons
  • 1 Tablespoon Fennel Seeds
  • 1 Teaspoon Salt
  • 1 Teaspoon Black Pepper
  • 1/4 Cup Cannabis Oil
Show me a person who says they dislike food, and I will show you a liar with an empty stomach. Eating and, more importantly, the enjoyment of a solid meal is one of the core elements of living a quality life, in my personal opinion. Why, even the pickiest of eaters look forward to the select few meals they partake in on a regular basis.
What happens when we don’t eat? Besides getting physically weak and whatnot, we get emotionally distraught. In other words, we get hangry. Which is just one of the many pieces of proof that food is a key component to the human experience. I suppose if you have lived longer than a day, you already know that. However, there is so much that can be done to a meal that can truly take its taste (and enjoyment) to new heights.
Like the infusing of cannabis into the recipe, for example. Which, I am sure you have all done at least once in your long stoner careers. To be fair, there is still a large percentage of the ever-growing cannabis population who consider themselves a little inept when it comes to culinary skills. I completely get that. It was only a few years ago that I decided to rid myself of that unnecessary stigma and give cooking some cannabis on my own a shot. And, boy, oh boy, am I happy I did.
I started out as many others do – with cookies and brownies. These tend to be the most popular starting dishes for any potential cannabis cook. It makes sense as to why. I mean, these are not only easy to taste test for quality, but they are incredibly fun to taste test for potency. Also, for years, I thought there was no better way to round out a solid meal than with an infused dessert of some kind.
That is…until now.
Why does cannabis have to wait until the dessert course to make its presence known? When you think about it, chances are a bowl or a joint is better off served as the aperitif to your meal – getting your appetite to the place it needs to be in order to scarf down a plate (or two) of home cooked goodness. What if I were to tell you there is a plethora of main course cannabis recipes out there that are more than worth trying? Would you be excited or intimidated by the news?
Well, for all you worrisome readers, I beg that you place your anxieties to the side, grab an apron, and give the following recipe a shot because it is, by far, one of the tastiest meals I have made to date. That is including all non-cannabis-related items. If that is not a glowing endorsement of flavor, I am not sure what is.
At this point, your taste buds (along with your curiosity) is probably asking the question: Well, what is this super-scrumptious THC main course, buddy? I am happy you asked.
The following recipe that I am about to share with you is for THC-infused Paprika Chicken.
Yep. You read that right. Let that sink in for a second. Sounds pretty decadent, huh?
I assure you, it is just as fancy-looking as it sounds. But, it is nowhere near difficult to make. This is one of those dishes you can impress a friend, significant other, or spouse with. The end result looks like it was crafted in a 5-star restaurant…one with pantries full of weed, that is.
Anyway, I am talking it up too much at this point. Allow me to jump right into this amazing recipe for THC-Infused Paprika Chicken.
(*Spatchcocked is just a fancy way of saying split open to allow for maximum grilling potential)
As you can see, the end of the list mentions the most vital ingredient of them all: Cannabis Oil. By this, I do not mean some melted down concentrate that you merely dump upon a chicken carcass.
You will have to make (or buy) your own cannabis oil for this recipe to really take flight. It is a relatively simple process that I have already laid out in a specific piece that I strongly suggest taking a look at before moving forward. But, for those in a hurry, it essentially is just decarboxylating your trees in the oven, then (with the help of some cheesecloth) combining them with a cooking oil of your choice.
Technically, you could start cooking with that concoction right away, but the longer THC has a chance to infuse itself with its potent-less surroundings, the stronger your final product will be. It is really a personal preference at this point. However, once that is all done, you will be ready to really dive into this amazing recipe for THC-Infused Paprika Chicken.
That is all.
You have just successfully roasted a THC-Infused Paprika Chicken that everyone will love! The only thing left for you to do is sit down, grab a knife and fork, and dig in.


  • The very first thing you are going to want to do is preheat the oven to a steady 325°. Once that cooker hits that desired temperature, you will be ready to go. While that warms up, you will want to prep your bird for its heated arrival.
  • One of the initial steps will consist of you patting the entirety of the chicken dry to remove any excess moisture and bacteria. Then, with the help of a mortar and pestle (or any smashing device) you will want to grind the fennel seeds down.
  • Then, in a decent sized bowl, you will mix the fennel in with both the hot and smoked paprika, as well as salt, garlic, and (of course) that all-too-important cannabis oil. Make sure all the flavors and elements are expertly mixed with one another to create a sincerely tasty experience.
  • Once you feel like they couldn’t be more intermingled, rub that entire mixture all over your chicken. Make sure to get every little nook and cranny to ensure full flavor coverage. With what little spice you have left over, rub it onto those quartered lemons that you prepared.
  • At this point, your oven is probably good and hot, so toss in the chicken (breast side up). Make sure to place the chicken atop a rimmed sheet or large heat-proof skillet – this is mainly because you will be tossing in those equally spiced (and infused) lemons beside it. After you have completed this simple task, let the bird roast for a solid hour. You will know it is done when the chicken appears to be super juicy and tender – and when the lemons are fairly soft to the touch.
  • However, when dealing with chicken you don’t want to take any chances, so be sure to grab a nearby meat thermometer and jam it into the thickest part of the bird. If it reads 160°, you are good to go. Throughout that hour, to achieve the most flavor possible, be sure to spoon the drippings that fall into the pan (or skillet) atop the chicken to keep it nice and juicy (and potent).
  • When the bird is done, take it out of the oven, and allow it to rest for 10-15 minutes. This allows the juices from the interior of the chicken to distribute themselves throughout the rest of the bird, ensuring that each bite will be just as enjoyable as the last. As an added bonus, squeeze the infused lemons over the entire meal – and plate it up.

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