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Good Frickin' Paprika Chicken

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This recipe is a nod to one of the best take-out chicken joints in San Francisco. In this video, you’ll see how to make tangy grilled paprika chicken. Chef John starts with a non-fat yogurt and Spanish paprika-based marinade, spiced up with a little chile sauce, cayenne, and garlic. You’ll see a trick for avoiding flare-ups and for getting evenly cooked chicken on the grill. You’ll also see a recipe for a quick, somewhat spicy vinaigrette to spoon over the chicken. The oil and vinegar-based sauce works beautifully with the smoky, caramelized exterior of the chicken. Get the recipe for Chef John's Good Frickin' Paprika Chicken.

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Comments

Baking Nana

Baking Nana

I can't wait to try this for dinner tonight. I have to say though, I have never had any luck grilling chicken over direct heat. I usually sear the skin side down over direct heat for just a few minutes and then move the chicken to indirect - cover and let it cook with the lid on.

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