Good Frickin' Paprika Chicken

Good Frickin' Paprika Chicken

18
Chef John 21745

"While this is a pretty straightforward grilled chicken recipe, the vinaigrette at the end was a last minute touch that worked out nicely. I really like oil and vinegar-based sauces on grilled meats. They work beautifully with the smoky, caramelized exterior."

Ingredients

3 h 20 m servings 618 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 618 kcal
  • 31%
  • Fat:
  • 41.3 g
  • 64%
  • Carbs:
  • 5.8g
  • 2%
  • Protein:
  • 54.1 g
  • 108%
  • Cholesterol:
  • 167 mg
  • 56%
  • Sodium:
  • 206 mg
  • 8%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Whisk together yogurt, garlic, 3 tablespoons paprika, 2 tablespoons olive oil, 1 tablespoon hot chile paste, and cayenne pepper in a large bowl.
  2. Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
  3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  4. Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Season with salt.
  5. Combine 1/4 cup olive oil, sherry vinegar, ketchup, 1/8 teaspoon hot chile paste, pinch paprika, salt, and pepper in a small bowl. Set aside.
  6. Grill chicken, skin-side down, on the preheated grill for 4 minutes with grill lid closed.
  7. Turn chicken and grill with lid closed until well-browned and meat is no longer pink in the center, about 6 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C).
  8. Spoon sherry vinegar mixture over cooked chicken and serve.
  • profile image

Your rating

Cancel
Submit

Reviews

18
  1. 22 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This is a good chicken marinade although it could use a bit of kosher salt in the marinade. I marked this down a star because the 'glaze' has a lot more Olive Oil than it really needs and makes ...

I made some pretty serious modifications to this recipe and we loved the result. Unfortunately, I can't rate the recipe as written but I'll share my changes. After seeing the reviews on the vine...

I love this recipe! I do not have a grill in my apartment, so I baked the chicken in an oven at 375 degrees. It came out delicious and my fiancee is asking for it again this week.

This was excellent! Marinade was wonderful. For the sauce after its cooked, I'd probably go with half the amount of sherry vinegar next time but thats just a personal preference on my part. I al...

This has made it into my family rotation. We used Greek yogurt and Sriracha sauce as the chili sauce. I also added some Garlic salt with parsley and upped the amount of fresh smashed garlic. It ...

Delish - but I "tweaked" it a little. I had Greek Plain Yogurt in the fridge - used that and way more Garlic that this called for (3 heaping T. of crushed Jar Garlic)- which is our thing. I adde...

Followed recipe as written. Used the sherry mixture as a glaze at the end of grilling. Would use a tad more heat in both the marinade and the glaze. Was still fantastic as written

This really IS good frickin chicken! I didn't think the added vinaigrette at the end would add anything flavor-wise but it cuts the heaviness of the yogurt marinade perfectly. Loved it! :o)

We really enjoyed the flavor and moistness of this chicken! I didn't use the sauce and added some kickin chicken spice. The end result was delicious!