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.

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

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

    Advertisement
  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

618 calories; 41.3 g total fat; 167 mg cholesterol; 258 mg sodium. 5.8 g carbohydrates; 54.1 g protein; Full Nutrition

Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/09/2013
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! Read More
(35)

Most helpful critical review

Rating: 3 stars
08/01/2013
ok. Read More
(2)
47 Ratings
  • 5 star values: 31
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
06/09/2013
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! Read More
(35)
Rating: 5 stars
06/09/2013
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! Read More
(35)
Rating: 4 stars
04/21/2012
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. Read More
(20)
Advertisement
Rating: 5 stars
08/09/2013
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. Read More
(13)
Rating: 5 stars
07/14/2012
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... Read More
(10)
Rating: 5 stars
12/05/2013
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 label....so 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! Read More
(7)
Advertisement
Rating: 5 stars
02/17/2013
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! Read More
(7)
Rating: 5 stars
08/01/2013
This really IS good frickin chicken! I didn't think the added vinaigrette at the end would add anything flavor-wise but it cuts the heaviness of the yogurt marinade perfectly. Loved it!:o) Read More
(4)
Rating: 5 stars
08/11/2013
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 Read More
(3)
Rating: 5 stars
06/20/2013
My husband a two adult sons loved how flavorful and tender my grilled boneless chicken breast turned out. Will definitely make this again. Read More
(3)
Rating: 3 stars
08/01/2013
ok. Read More
(2)