Paprika Chicken

Added: 18.01.10 by John | Views: 115 | Comments: 2

Video

Images

Ingredients/ Instructions

Ingredients

  • 1 cut up chicken
  • 3 cloves garlic
  • 2 tbsp olive oil
  • 3 tbsp paprika
  • pinch of cayenne
  • 1 tbsp hot chili sauce
  • 6 tbsp plain yogurt
  • Sauce
  • 1 tbsp ketchup
  • dash of hot sauce
  • pinch of paprika
  • 2 tbsp sherry vinegar
  • 1/4 cup olive oil
  • salt and pepper to taste

Instructions

Step 1

Put 3 cloves garlic,
2 tbsp olive oil,
3 tbsp paprika,
pinch of cayenne,
1 tbsp hot chili sauce and
6 tbsp plain yogurt into a mixing bowl. Mix well.

Step 2

Then put 1 cut up chicken in, Stir well. Let coated with the mixed sauce.
Cover them and refrigerate for 3 hours.

Step 3

Then take out, add some salt on them. Cook them on a grill for 3-4 minutes per side.

Step 4

To make the chicken sauce, add 1 tbsp ketchup,
dash of hot sauce,
pinch of paprika,
2 tbsp sherry vinegar,
1/4 cup olive oil,
salt and pepper to taste into a bowl, whisk together.

Step 5

Transfer the chicken into a plate, spoon the sauce over.

  • Rate Me:
    289
  • Short Description: This Grilled Paprika Yogurt Chicken is delicious with beautiful color; the Recipe is very straightforward.
  • Preparation: 4 Hours
  • Difficulty: Medium
  • Tags: chicken sauce yogurt paprika

Comments

  • John - Wed 10 Feb 2010 @ 16:09

    My non-fat yogurt kick continues with this yogurt and paprika marinated grilled chicken. The name in the title is an homage to one of the best chicken take-out joints in San Francisco, called "Good Frickin' Chicken." I've always loved the name, so I'm stealing it for this recipe. While this is a pretty straightforward grilled chicken recipe, the vinaigrette trick you'll see at the end was a last minute touch that worked out nicely. I really like oil and vinegar-based sauces on grilled meats. They work beautifully with the smoky, caramelized exterior. It's this part of the recipe where you can summon your inner chef and decide what oil, vinegar, and other flavorings you'll use to bath your chicken.

  • John - Wed 10 Feb 2010 @ 16:09

    I mention in the clip to use a fresh Spanish paprika to get the best results. The cheap, rusty-brown dust in the back of the spice shelf you use to sprinkle on the deviled eggs once a year is not going to cut it. There's really a major difference in taste and appearance - it's like using bacon bits instead of real crumbled bacon. You wouldn’t do that, would you? Enjoy.