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Good Frickin' Paprika Chicken

Chef John

"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."
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Ingredients

3 h 20 m servings 618 cals
Original recipe yields 6 servings

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Directions

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  1. Whisk together yogurt, garlic, 3 tablespoons paprika, 2 tablespoons olive oil, 1 tablespoon hot chile paste, and cayenne pepper in a large bowl.
  2. Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
  3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  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.
  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.
  6. Grill chicken, skin-side down, on the preheated grill for 4 minutes with grill lid closed.
  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).
  8. Spoon sherry vinegar mixture over cooked chicken and serve.

Nutrition Facts


Per Serving: 618 calories; 41.3 g fat; 5.8 g carbohydrates; 54.1 g protein; 167 mg cholesterol; 258 mg sodium. Full nutrition

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Reviews

Read all reviews 32
  1. 42 Ratings

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Most helpful positive review

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 vine...

Most helpful critical review

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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 vine...

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 ...

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.

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 al...

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 ...

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 adde...

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)

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

Wow--this was REALLY good! I was really surprised by the sauce; I wasn't sure how it would be, but it wound up being really good. I didn't have sherry vinegar, so I used 1 tbsp apple cider vineg...