This smoky grilled paprika chicken is packed with bold flavor from a rich yogurt marinade infused with garlic, paprika, and a touch of spicy chile paste.
The yogurt helps tenderize the chicken while creating beautifully caramelized edges on the grill, giving every bite juicy texture and deep smoky flavor.
What really makes this dish stand out is the tangy sherry vinaigrette spooned over the hot grilled chicken just before serving.
The combination of olive oil, vinegar, ketchup, and spices adds brightness and balance that perfectly complements the charred exterior.
It’s a crowd-pleasing grilled chicken recipe that works beautifully for summer cookouts, backyard dinners, or weekend family meals.
Prep Time: 10 minutes
Cook Time: 10 minutes
Marinate Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 6
Ingredients
- 6 tablespoons plain yogurt
- 3 cloves garlic, crushed
- 3 tablespoons paprika
- 2 tablespoons olive oil
- 1 tablespoon hot chile paste (such as sambal oelek)
- 1 pinch cayenne pepper
- 1 whole chicken (about 5 pounds), cut into 8 pieces
- Salt, to taste
Sherry Vinaigrette
- 1/4 cup olive oil
- 2 tablespoons sherry vinegar
- 1 tablespoon ketchup
- 1/8 teaspoon hot chile paste
- 1 pinch paprika
- Salt and black pepper, to taste
Directions
- In a large bowl, whisk together the yogurt, crushed garlic, paprika, olive oil, chile paste, and cayenne pepper until smooth and well combined.
- Add the chicken pieces to the bowl and toss thoroughly to coat all sides. Cover and refrigerate for 3 hours to marinate.
- Preheat an outdoor grill to medium-high heat and lightly oil the grill grates.
- Remove the chicken from the marinade and place on a paper towel-lined tray or plate. Pat the chicken dry with additional paper towels and season lightly with salt.
- In a small bowl, whisk together olive oil, sherry vinegar, ketchup, chile paste, paprika, salt, and black pepper to create the vinaigrette. Set aside.
- Place the chicken skin-side down on the hot grill. Close the lid and grill for about 4 minutes.
- Turn the chicken pieces and continue grilling with the lid closed for another 6 minutes, or until the chicken is deeply browned and cooked through. The internal temperature should reach 180°F in the thickest part of the thigh.
- Transfer the grilled chicken to a serving platter and spoon the sherry vinaigrette over the top before serving.
Chefs Notes
- Patting the chicken dry before grilling helps achieve crispier skin and better caramelization.
- For extra smoky flavor, use smoked paprika in place of regular paprika.
- This recipe works wonderfully with chicken thighs, drumsticks, or bone-in breasts if preferred.
- Serve with grilled vegetables, roasted potatoes, or a crisp cucumber salad for a complete meal.
- If you like extra heat, add additional sambal oelek to the vinaigrette before serving.