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


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!

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 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...

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!

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 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!

Aug 11, 2013

Followed recipe as written. Used the sherry mixture as a glaze at the end of grilling. Would use a tad more heat in both the marinade and the glaze. Was still fantastic as written


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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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