Name: Good Frickin' Paprika Chicken
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Plain yogurt - 6 tablespoons; Garlic, crushed - 3 cloves; Ground paprika - 3 tablespoons; Olive oil - 2 tablespoons; Hot chile paste (such as sambal oelek) - 1 tablespoon; Cayenne pepper - 1 pinch; Whole chicken, cut into 8 pieces - 1 (5 pound); Salt - 1 (5 pound); Olive oil - ¼ cup; Sherry vinegar - 2 tablespoons; Ketchup - 1 tablespoon; Hot chile paste (such as sambal oelek) - ⅛ teaspoon; Paprika - 1 pinch; Salt and pepper to taste - 1 pinch

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Good Frickin' Paprika Chicken

1. Plain yogurt - 6 tablespoons

2. Garlic, crushed - 3 cloves

3. Ground paprika - 3 tablespoons

4. Olive oil - 2 tablespoons

5. Hot chile paste (such as sambal oelek) - 1 tablespoon

6. Cayenne pepper - 1 pinch

7. Whole chicken, cut into 8 pieces - 1 (5 pound)

8. Salt - 1 (5 pound)

9. Olive oil - ¼ cup

10. Sherry vinegar - 2 tablespoons

11. Ketchup - 1 tablespoon

12. Hot chile paste (such as sambal oelek) - ⅛ teaspoon

13. Paprika - 1 pinch

14. Salt and pepper to taste - 1 pinch

How to cook deliciously - Good Frickin' Paprika Chicken

1. Stage

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

2. Stage

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

3. Stage

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

4. Stage

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. Stage

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. Stage

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

7. Stage

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. Stage

Spoon sherry vinegar mixture over cooked chicken and serve. Jewels