Good Frickin' Paprika Chicken

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

    • Directions

  • Step 1

    Whisk together yogurt, garlic, 3 tablespoons paprika, 2 tablespoons olive oil, 1 tablespoon hot chile paste, and cayenne pepper in a large bowl.

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  • Step 2

    Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.

  • Step 3

    Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

  • Step 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.

  • Step 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.

  • Step 6

    Grill chicken, skin-side down, on the preheated grill for 4 minutes with grill lid closed.

  • Step 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).

  • Step 8

    Spoon sherry vinegar mixture over cooked chicken and serve.

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