Good Frickin' Paprika Chicken
Recipes Chicken Family Healthy Cooking Kid-friendly
Description
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 exteri
Ingredients
6 tablespoons plain yogurt
3 cloves garlic, crushed
3 tablespoons ground paprika
2 tablespoons olive oil
1 tablespoon hot chile paste (such as sambal oelek)
1 pinch cayenne pepper
1 (5 pound) whole chicken, cut into 8 pieces
salt
1/4 cup olive oil
2 tablespoons sherry vinegar
1 tablespoon ketchup
1/8 teaspoon hot chile paste (such as sambal oelek)
1 pinch paprika
salt and pepper to taste
Directions
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
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.