Chef John named his delicious yogurt and paprika marinated grilled chicken as an homage to one of the best chicken take-away restaurants in San Francisco.
1 person made this
1/2 cup plain yoghurt
3 cloves garlic, crushed
3 tablespoons ground paprika
1/2 cup olive oil
1 tablespoon hot chilli paste (such as sambal oelek)
1 pinch cayenne pepper
2kg whole chicken, cut into 8 pieces
2 tablespoons sherry vinegar
1 tablespoon ketchup or tomato sauce
1 pinch paprika, extra
salt and pepper to taste
Directions Preparation:10min › Cook:10min › Extra time:3hours › Ready in:3hours20min
Whisk together yogurt, garlic, 3 tablespoons paprika, 2 tablespoons olive oil, 3 teaspoons chilli paste and cayenne pepper in a large bowl.
Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
Preheat barbecue on medium-high heat and lightly oil the grill plate.
Remove chicken from the bag and transfer to a plate or baking tray lined with paper towels. Pat chicken pieces dry with more paper towels. Season with salt.
Combine sherry vinegar, ketchup, extra paprika and remaining oil and chilli paste in a small bowl. Season with salt and pepper. Set aside.
Grill chicken, skin-side down, on the preheated grill for 4 minutes with barbecue lid closed.
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 82 degrees C.
Spoon sherry vinegar mixture over cooked chicken and serve.