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Good Frickin' Paprika Chicken
Good Frickin' Paprika Chicken
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
200 minutes
John's flavorful grilled chicken, marinated in yogurt and paprika, pays tribute to a top San Francisco chicken spot.
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
  • 0.25 cup olive oil
  • 2 tablespoons sherry vinegar
  • 1 tablespoon ketchup
  • 0.125 teaspoon hot chile paste (such as sambal oelek)
  • 1 pinch paprika
  • salt and pepper to taste
Instructions:
  • Combine yogurt, garlic, paprika, olive oil, hot chile paste, and cayenne pepper in a large bowl, whisking until smooth.
  • Coat chicken pieces evenly with the mixture, then cover the bowl with plastic wrap and refrigerate to marinate for 3 hours.
  • Preheat your outdoor grill until it reaches medium-high heat, then lightly oil the grate.
  • Take the chicken out of the bag and place it on a plate or baking sheet lined with paper towels. Use additional paper towels to pat the chicken pieces dry, then season with salt.
  • In a small bowl, mix together 1/4 cup olive oil, sherry vinegar, ketchup, 1/8 teaspoon hot chile paste, pinch of paprika, salt, and pepper. Set aside for later use.
  • Place chicken on the grill skin-side down and cook covered for 4 minutes.
  • Grill chicken, covered, until beautifully browned and fully cooked, approximately 6 minutes. Use an instant-read thermometer to ensure the thickest part of the thigh reaches 180°F (82°C).
  • Drizzle the sherry vinegar mixture over the cooked chicken and plate it for serving.

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