Description
This paprika chicken is smoky, tangy, and deeply savory, featuring a yogurt-based marinade that keeps the meat tender and juicy. A quick finishing sauce adds brightness and enhances the bold grilled flavors.
Ingredients
- 6 tablespoons plain yogurt
- 3 cloves garlic, crushed
- 3 tablespoons ground paprika
- 2 tablespoons olive oil
- 1 tablespoon hot chile paste
- 1 pinch cayenne pepper
- 1 whole chicken (about 2 to 2.5 kg), cut into 8 pieces
- salt, to taste
- 1/4 cup olive oil
- 2 tablespoons vinegar
- 1 tablespoon ketchup
- 1/8 teaspoon hot chile paste
- 1 pinch paprika
- salt and pepper, to taste
Instructions
- In a large bowl, mix the yogurt, crushed garlic, paprika, olive oil, chile paste, and cayenne pepper until smooth.
- Add the chicken pieces and coat thoroughly with the marinade. Cover and refrigerate for at least 3 hours.
- Preheat the grill to medium-high heat and lightly oil the grates.
- Remove the chicken from the marinade, pat dry with paper towels, and season with salt.
- In a small bowl, mix olive oil, vinegar, ketchup, chile paste, paprika, salt, and pepper to prepare the finishing sauce.
- Place the chicken skin-side down on the grill and cook for about 4 minutes.
- Turn the chicken, close the lid, and cook for another 6–8 minutes, or until fully cooked and browned.
- Remove from the grill and spoon the finishing sauce over the hot chicken before serving.
Notes
- Marinate the chicken up to 12 hours for deeper flavor, but avoid over-marinating.
- Use smoked paprika for a more intense smoky flavor.
- Boneless cuts can be used but require shorter cooking time.
- The recipe can be baked at 200°C until fully cooked if a grill is not available.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
- Reheat in the oven for best texture or microwave in short intervals.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grill
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
