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

Read Reviews (4)

"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." — Chef John

Directions

Whisk together yogurt, garlic, 3 tablespoons paprika, 2 tablespoons olive oil, 1 tablespoon hot chile paste, and cayenne pepper in a large bowl.
Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
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.
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.
Grill chicken, skin-side down, on the preheated grill for 4 minutes with grill lid closed.
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).
Spoon sherry vinegar mixture over cooked chicken and serve.

Kitchen-Friendly View

PREP 10 mins
COOK 10 mins
READY IN 3 hrs 20 mins

Reviews More Reviews

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.

—Baking Nana

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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...

—49ersaredabest

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6 Ratings

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!

—KitchenChaos

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Jul 31, 2012

Didnt care for it

—sixponies

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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.

Nutritional Information

Good Frickin' Paprika Chicken

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 618
Calories from Fat: 372

% Daily Value *
Total Fat 41.3g 64 %
Saturated Fat 9.7g 49 %
Cholesterol 167mg 56 %
Sodium 335mg 13 %
** Potassium 494mg 14 %
Total Carbohydrates 5.8g 2 %
Dietary Fiber 1.4g 6 %
Protein 54.1g 108 %
Sugars 2.6g
** Vitamin A 45 %
** Vitamin C 6 %
** Calcium 8 %
** Iron 35 %
** Thiamin 13 %
** Niacin 172 %
** Vitamin B6 40 %
** Magnesium 18 %
** Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.