Good Frickin' Paprika Chicken

Ingredients

• plain yogurt (6 tablespoons)
• garlic (3 cloves)
• ground paprika (3 tablespoons)
• olive oil (2 tablespoons)
• hot chile paste (1 tablespoon)
• cayenne pepper (1 pinch)
• whole chicken (1 (5 pound))
• salt (0 )
• olive oil (0.25 cup)
• sherry vinegar (2 tablespoons)
• ketchup (1 tablespoon)
• hot chile paste (0.125 teaspoon)
• paprika (1 pinch)
• salt and pepper (0 )

Instructions

1. Whisk together yogurt, garlic, 3 tablespoons paprika, 2 tablespoons olive oil, 1 tablespoon hot chile paste, and cayenne pepper in a large bowl.
2. Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
4. 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.
5. Combine 1/4 cup olive oil, sherry vinegar, ketchup, 1/8 teaspoon hot chile paste, pinch paprika, salt, and pepper in a small bowl. Set aside.
6. Grill chicken, skin-side down, on the preheated grill for 4 minutes with grill lid closed.
7. 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).
8. Spoon sherry vinegar mixture over cooked chicken and serve.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 618
• fat: 41 g
• sats: 10 g
• carbs: 6 g
• fibre: 1 g
• protein: 54 g
• salt: 0 g