How to Make Good Frickin' Paprika Chicken - A Step-by-Step Guide

There is something undeniably comforting about a delicious, home-cooked meal that fills your kitchen with mouth-watering aromas and leaves you feeling incredibly satisfied. And when it comes to simple, yet incredibly flavorful dishes, few things can beat a perfectly seasoned and perfectly cooked piece of chicken. That's why this recipe for Good Frickin' Paprika Chicken is an absolute gem to have in your culinary arsenal.

This dish is all about taking a few basic ingredients and turnin...

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Ingredients

  • 6 tablespoons plain yogurt
  • 3 cloves garlic, crushed
  • 3 tablespoons ground paprika
  • 2 tablespoons olive oil
  • 1 tablespoon hot chile paste (such as sambal oelek)
  • 1 pinch cayenne pepper
  • 1 (5 pound) whole chicken, cut into 8 pieces
  • salt
  • ¼ cup olive oil
  • 2 tablespoons sherry vinegar
  • 1 tablespoon ketchup
  • ⅛ teaspoon hot chile paste (such as sambal oelek)
  • 1 pinch paprika
  • salt and pepper to taste

Information

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Additional Time: 3 hrs
  • Total Time: 3 hrs 20 mins
  • Servings: 6
  • Yield: 6 servings

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

    618 cal.

    • Total Fat: 41g
    • Saturated Fat: 10g
    • Cholesterol: 167mg
    • Sodium: 258mg
    • Total Carbohydrate: 6g
    • Dietary Fiber: 1g
    • Total Sugars: 3g
    • Protein: 54g
    • Vitamin C: 4mg
    • Calcium: 66mg
    • Iron: 4mg
    • Potassium: 494mg