Good Frickin' Paprika Chicken Recipe -
Good Frickin' Paprika Chicken Recipe
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Good Frickin' Paprika Chicken
See how to make a yogurt-based marinade for grilled paprika chicken. See more
  • READY IN 3+ hrs

Good Frickin' Paprika Chicken

Recipe by  

"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 exterior."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    3 hrs 20 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 21, 2012

This is a good chicken marinade although it could use a bit of kosher salt in the marinade. I marked this down a star because the 'glaze' has a lot more Olive Oil than it really needs and makes far too much for the chicken. I used the left over to marinate some peppers & onions to grill the next day. Thanks for an inspiring recipe Chef John.

Most Helpful Critical Review
Jul 31, 2013


Jul 14, 2012

This was excellent! Marinade was wonderful. For the sauce after its cooked, I'd probably go with half the amount of sherry vinegar next time but thats just a personal preference on my part. I also might try a little cornstarch to thicken it a bit. But overall this was a delicious recipe and pretty easy to make. My two kids loved it, my seven year old even asked for seconds :) Chef John, thanks for the recipe...

Jun 09, 2013

I made some pretty serious modifications to this recipe and we loved the result. Unfortunately, I can't rate the recipe as written but I'll share my changes. After seeing the reviews on the vinegar based sauce I decided to omit it altogether and punch up the flavor of the marinade to compensate. I used Greek yogurt, smoked paprika, fresh lemon juice, Sriracha (2 tablespoons), salt, fresh ground pepper, plus the garlic, olive oil, and cayenne. Be sure to spray your grill with non-stick cooking spray before turning it on or it will stick like crazy. Nice color, super tender, and delicious!

Feb 17, 2013

This has made it into my family rotation. We used Greek yogurt and Sriracha sauce as the chili sauce. I also added some Garlic salt with parsley and upped the amount of fresh smashed garlic. It was so tender and delicious. Well worth the wait! Thank you, Chef John!

Aug 09, 2013

I love this recipe! I do not have a grill in my apartment, so I baked the chicken in an oven at 375 degrees. It came out delicious and my fiancee is asking for it again this week.

Aug 01, 2013

This really IS good frickin chicken! I didn't think the added vinaigrette at the end would add anything flavor-wise but it cuts the heaviness of the yogurt marinade perfectly. Loved it! :o)

Oct 08, 2014

We really enjoyed the flavor and moistness of this chicken! I didn't use the sauce and added some kickin chicken spice. The end result was delicious!


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  • Calories
  • 618 kcal
  • 31%
  • Carbohydrates
  • 5.8 g
  • 2%
  • Cholesterol
  • 167 mg
  • 56%
  • Fat
  • 41.3 g
  • 64%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 54.1 g
  • 108%
  • Sodium
  • 206 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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