Rating: 4.5 stars
51 Ratings
  • 5 star values: 33
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0

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.

Recipe Summary

cook:
10 mins
additional:
3 hrs
total:
3 hrs 20 mins
prep:
10 mins
Servings:
6
Yield:
6 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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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  • 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.

Nutrition Facts

618 calories; protein 54.1g; carbohydrates 5.8g; fat 41.3g; cholesterol 167.1mg; sodium 257.6mg. Full Nutrition
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