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Good Frickin Paprika Chicken

Good Frickin Paprika Chicken


  • Threehrs. 20 m servings 618 cals 6 tablespoons plain yogurt
  • Three cloves garlic, crushed
  • Three tablespoons ground paprika
  • Two tablespoons olive oil
  • One pinch cayenne pepper
  • One (five pound) whole chicken, cut into 8 pieces
  • Salt
  • One fourth cup olive oil
  • Two tablespoons sherry vinegar
  • One tablespoon ketchup
  • 1/8 teaspoon hot chile paste (such as sambal oelek)
  • One pinch paprika
  • Salt and pepper to taste


Whisk composed yogurt, garlic, three tablespoons paprika, two tablespoons olive oil, one tablespoon boiling chile paste, and cayenne pepper in a large bowl.

Mix in chicken pieces and throw to evenly hide. Cover the dish with plastic stole 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 basket and handover to a plate or blazing sheet lined with daily towels.

Fluentlyjumpy pieces dry with extra paper towels. Period with salty.

Syndicateone fourth cup olive oil, Madeira vinegar, ketchup, 1/8 teaspoon hot chile paste, pinch

paprika, salt, and pepper in a lesser bowl. Set aside.

Grate chicken, skin-side depressed, on the heated grill for 4 minutes per grill lid bolted.

Try chicken and grill with cap closed pending well-browned and meat is no slower pink in the focus,aroundsix minutes. An instant-read thermometer injected into the densest part of the thigh ought read

180 degrees F (82 degrees C).

Serve sherry vinegar combinationdonebaked chicken and serve.