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Good Frickin' Paprika Chicken

Food.Wishes's picture
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. 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.
Ingredients
For recipe ingredients, please refer to the video.
Directions

For recipe directions, please refer to the video.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Taste: 
Savory
Feel: 
Rich
Method: 
Barbecue
Ingredient: 
Chicken
Preparation Time: 
8 Minutes
Cook Time: 
15 Minutes
Ready In: 
23 Minutes
Servings: 
4

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Average: 4.5 (3 votes)

4 Comments

jasmeen's picture
video is not get started
shantihhh's picture
Great video! Yes always use good fresh Spanish or Hugarian paprika. I love the Spanish Sweet Paprika and the Hot Paprika mixed 50/50% so wonderful! Shanti/Mary-Anne
aiyana's picture
Good Frickin' Paprika Chicken Recipe Video was not there.
Samina.Tapia's picture
aiyana the video plays just fine. Maybe you need to wait for the video to load and buffer.