Good Frickin' Paprika Chicken

Recipe View In a large bowl, whisk together the yogurt, crushed garlic, 3 tablespoons of paprika, 2 tablespoons of olive oil, 1 tablespoon of hot chile paste, and cayenne pepper. (5 minutes)

Recipe View Add the chicken pieces to the bowl and toss to coat evenly. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 3 hours, or preferably overnight, to allow the flavors to fully develop. (3 hours minimum)

Recipe View Preheat an outdoor grill for medium-high heat and lightly oil the grate to prevent sticking. (10 minutes)

Recipe View Remove the chicken from the marinade and place it on a plate or baking sheet lined with paper towels. Pat the chicken pieces dry with more paper towels to ensure a beautiful, crispy skin. Season generously with salt. (5 minutes)

Recipe View In a small bowl, whisk together the 1/4 cup of olive oil, sherry vinegar, ketchup, 1/8 teaspoon of hot chile paste, a pinch of paprika, salt, and pepper. Set aside. (3 minutes)

Recipe View Grill the chicken, skin-side down, on the preheated grill with the lid closed for about 4 minutes to achieve those perfect grill marks. (4 minutes)

Recipe View Turn the chicken and continue grilling with the lid closed until the chicken is well-browned and the meat is no longer pink in the center, approximately 6 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C). (6 minutes)

Recipe View Spoon the sherry vinegar mixture generously over the cooked chicken and serve immediately. Garnish with fresh herbs, if desired.