good frickin' paprika chicken

Ingredients

• Servings: 6
• 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
• 1/4 cup olive oil
• 2 tablespoons vinegar
• 1 tablespoon ketchup
• 1/8 teaspoon hot chile paste (such as sambal oelek)
• 1 pinch paprika
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 3 hrs 20 mins


• 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, 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 vinegar mixture over cooked chicken and serve.