Good Frickin' Paprika Chicken Recipe - Allrecipes.com
Good Frickin' Paprika Chicken Recipe
3 Photos
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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 10 mins
  • READY IN 3 hrs 20 mins
ADVERTISEMENT

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

ok.

 

14 Ratings

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.

 
Jul 31, 2012

Didnt care for it

 
Dec 05, 2013

Delish - but I "tweaked" it a little. I had Greek Plain Yogurt in the fridge - used that and way more Garlic that this called for (3 heaping T. of crushed Jar Garlic)- which is our thing. I added two good pinches of Salt to the marinade per other reviews. My Sister had brought me a large bag of Paprika from her trip to Hungary. I can't read the label....so we didn't know that it was HOT Paprika. I did not make the glaze - it didn't need it. I didn't do such a great job at wiping off the marinade either. Just threw the chicken on the hot grill. I kept moving the Chicken around the grill so it didn't blacken. I used boneless, skinless breasts and thighs. Something different to do with Chicken! YEA! Served with Green Beans and Brown Rice. Thank you Chef John. You are one of my favorite Cooks on AR!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • 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
  • 335 mg
  • 13%

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

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Hop On Easter
Hop On Easter

Recipes for baked ham, deviled eggs, and oh-so-cute treats.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

Related Videos

Good Frickin' Paprika Chicken

See how to make a yogurt-based marinade for grilled paprika chicken.

A Good Easy Garlic Chicken

See how to make incredibly quick-and-easy garlic chicken.

Rotisserie Chicken

See how to season and cook a whole chicken on a rotisserie.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States