Good Frickin' Paprika Chicken recipe
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Ingredients
- 6 tablespoons plain yogurt 3 cloves garlic, crushed 3 tablespoons ground paprika 2 tablespoons olive oil 1 tablespoon hot chile paste (such as sambal oelek) 1 pinch cayenne pepper 1 (5 pound) whole chicken, cut into 8 pieces salt ¼ cup olive oil 2 tablespoons sherry vinegar 1 tablespoon ketchup ⅛ teaspoon hot chile paste (such as sambal oelek) 1 pinch paprika salt and pepper to taste
Nutrition Info
- 617.9 caloriescarbohydrate: 5.8 gcholesterol: 167.1 mgfat: 41.3 gfiber: 1.4 gprotein: 54.1 gsaturatedFat: 9.7 gservingSize: -sodium: 257.6 mgsugar: 2.6 gtransFat: : -unsaturatedFat: : -
Directions Good Frickin' Paprika Chicken
Directions
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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.