Good Frickin' Paprika Chicken

Good Frickin' Paprika Chicken

from allrecipes.com
Dinner
200 min
6 servings
618 kcal / serving

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

  • 6 tablespoonsplain yogurt
  • 3 clovesgarlic, crushed
  • 3 tablespoonsground paprika
  • 2 tablespoonsolive oil
  • 1 tablespoonhot chile paste (such as sambal oelek)
  • 1 pinchcayenne pepper
  • 1whole chicken, cut into 8 pieces
  • salt
  • ¼ cupolive oil
  • 2 tablespoonssherry vinegar
  • 1 tablespoonketchup
  • ⅛ teaspoonhot chile paste (such as sambal oelek)
  • 1 pinchpaprika
  • 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.