Good Frickin Paprika Chicken

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.

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.

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.

Per Serving: 618 calories; protein 54.1g; carbohydrates 5.8g; fat 41.3g; cholesterol 167.1mg; sodium 257.6mg.

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