Paprika Chicken

paprika chicken
paprika chicken

Paprika Chicken

1429789174_Streamline-94-128By nicole26  , ,   ,   , , , , ,

May 24, 2015

  • Prep: 10 mins
  • Cook: 20 mins
  • 10 mins

    20 mins

    30 mins

  • Yields: 6 servings


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


1/4 cup olive oil

2 tablespoons sherry vinegar

1 tablespoon ketchup

1/8 teaspoon hot chile paste (such as sambal oelek)

1 pinch paprika

salt and pepper to taste


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.

Ready in 3 hours and 20 minutes


Nutrition Facts

Serving Size6

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