Tuesday, March 24, 2015

Paprika Chicken

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
1/4 cup olive oil
2 tablespoons sherry vinegar
1 tablespoon ketchup


  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.

Recipe courtesy of AllRecipes.com

1 comment:

  1. Hmmm, never thought of adding yogurt! Sounds good. We eat a lot of chicken so I am always looking for new ways to make it.


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