This recipe is a nod to one of the best take-out chicken joints in San Francisco. In this video, you’ll see how to make tangy grilled paprika chicken. Chef John starts with a non-fat yogurt and Spanish paprika-based marinade, spiced up with a little chile sauce, cayenne, and garlic. You’ll see a trick for avoiding flare-ups and for getting evenly cooked chicken on the grill. You’ll also see a recipe for a quick, somewhat spicy vinaigrette to spoon over the chicken. The oil and vinegar-based sauce works beautifully with the smoky, caramelized exterior of the chicken. Get the recipe for Chef John's Good Frickin' Paprika Chicken.