Good Frickin' Paprika Chicken

Good Frickin' Paprika Chicken

6 servings
Chef John named his delicious yogurt- and paprika-marinated grilled chicken as an homage to one of the best chicken take-out joints in San Francisco.

Ingredients

  • plain yogurt
    6 tbsp
  • garlic

    crushed

    3 cloves
  • ground paprika
    3 tbsp
  • olive oil
    2 tbsp
  • hot chile paste

    such as sambal oelek

    1 tbsp
  • cayenne pepper
    1 pinch
  • whole chicken

    cut into 8 pieces

    1
  • salt
  • olive oil
    ¼ c
  • sherry vinegar
    2 tbsp
  • ketchup
    1 tbsp
  • hot chile paste

    such as sambal oelek

    ⅛ tsp
  • paprika
    1 pinch
  • salt and pepper to taste

Directions

  1. 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. 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. 3

    Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

  4. 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. 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. 6

    Grill chicken, skin-side down, on the preheated grill for 4 minutes with grill lid closed.

  7. 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. 8

    Spoon sherry vinegar mixture over cooked chicken and serve.

    Step 8
Good Frickin' Paprika Chicken

Good Frickin' Paprika Chicken

4.5(66)200 min6 servings618 cal

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Ratings & Reviews

0.0/ 5
Exceptional

Based on 66 ratings

allrecipes.com
4.5(66 reviews)
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About this Recipe

Craving grilled chicken bursting with incredible flavor that reminds you of your favorite takeout? Chef John's Good Frickin' Paprika Chicken delivers a truly satisfying experience, named as an homage to a beloved San Francisco chicken spot, bringing those delicious vibes right to your kitchen or grill.

The genius of this recipe lies in its simple yet powerful marinade. A generous blend of plain yogurt, crushed garlic, and ground paprika creates a rich, savory foundation. The yogurt works wonders, tenderizing the chicken to ensure every bite is incredibly juicy, while the paprika infuses deep, earthy notes that truly shine on the grill.

Prepare for tender, succulent chicken with a beautifully spiced, slightly tangy crust. The combination of paprika, hot chile paste, and a pinch of cayenne delivers a balanced warmth and subtle kick, while a finishing touch of sherry vinegar and ketchup adds a delightful tang and hint of sweetness, rounding out the savory profile. This dish is designed to be a deeply flavorful and aromatic centerpiece for your dinner table.

Customization is easy with this recipe. Feel free to experiment with different types of paprika—use a smoked paprika for a deeper, woodier aroma, or a sweet paprika for a milder, vibrant hue. If sambal oelek isn't on hand, a similar hot chile paste will work, or simply adjust the cayenne pepper to achieve your preferred level of heat. For an extra citrusy note, a squeeze of fresh lemon juice can be added to the marinade.

This grilled chicken is ideal for a satisfying weeknight dinner that feels special or a casual weekend cookout with friends and family. Serve it alongside your favorite grilled vegetables or a simple rice pilaf for a complete and incredibly flavorful meal.

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