If you’re on the lookout for a dish that combines bold, smoky flavors with tender, juicy chicken, this Smoky Grilled Paprika Chicken Recipe is going to become your new go-to favorite. Marinated in a lively blend of Greek yogurt, smoked paprika, and a touch of Sriracha, every bite bursts with vibrant taste and gorgeous color. Whether you’re grilling for a casual weeknight dinner or impressing friends at a weekend barbecue, this recipe delivers unmatched smoky goodness with a delightful spicy kick that feels like a warm hug.

Ingredients You’ll Need

A clear glass bowl filled with a thick, smooth orange sauce sits on a white marbled surface, with a whisk resting inside it. Above and slightly to the right, a white plate holds two pieces of raw chicken with a pale pink color and moist texture. The scene is well-lit and clean, highlighting the contrast between the creamy sauce and the fresh chicken photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple yet crucial, each playing its part in building the beautiful layers of flavor and texture that make this Smoky Grilled Paprika Chicken Recipe so irresistible. From the creamy tang of Greek yogurt to the fiery hint of Sriracha, these components come together to create magic.

½ cup nonfat plain Greek yogurt: This acts as the creamy base for the marinade, keeping the chicken moist and tender.
2 tablespoons smoked paprika: The star of the show, delivering deep, smoky flavor and vibrant red color.
2 tablespoons olive oil: Adds richness and helps the chicken grill beautifully without sticking.
2 tablespoons Sriracha: Brings a perfect hint of spicy heat that awakens the palate.
1 teaspoon minced garlic: Garlic infuses savory depth, balancing the smoky and spicy notes.
½ large lemon, juiced: Lemon juice brightens the marinade and tenderizes the meat gently.
¾ teaspoon salt: Essential seasoning to enhance all the flavors.
½ teaspoon freshly ground black pepper: Adds a mild, aromatic bite.
½ teaspoon cayenne pepper (optional): For anyone loving an extra kick of heat, this is your secret weapon.
3 pounds assorted skinless chicken pieces: Use boneless or bone-in breasts and thighs, depending on your preference.

How to Make Smoky Grilled Paprika Chicken Recipe

Step 1: Prepare the Marinade

Start by whisking together the Greek yogurt, smoked paprika, olive oil, Sriracha, minced garlic, fresh lemon juice, salt, black pepper, and cayenne pepper if you like an extra punch. This marinade is where all the flavor magic begins. The yogurt tenderizes the chicken while the smoked paprika and spices build that signature smoky and slightly spicy profile.

Step 2: Marinate the Chicken

Remove the skin from your chicken pieces if they have any and place them in a large gallon-sized zippered plastic bag. Pour the marinade over the chicken, seal the bag, and massage it gently to coat all your pieces evenly. Pop this in the fridge for at least 2 hours to let the flavors really soak in. Trust me, the patience pays off with every juicy bite.

Step 3: Preheat and Oil the Grill

Whether using a charcoal or gas grill, get your grate preheated to medium heat and lightly oil it using olive oil or a nonstick cooking spray. This step ensures your chicken develops those gorgeous grill marks and doesn’t stick, making flipping a breeze.

Step 4: Grill the Chicken to Perfection

Place the marinated chicken pieces on the grill and cook for approximately 6 to 7 minutes on each side. The goal is a smoky char and an internal temperature of 165 degrees Fahrenheit for safe, juicy chicken. Keep an eye on thickness since cooking times may vary, but remember, that slightly charred flavor is exactly what this Smoky Grilled Paprika Chicken Recipe is all about.

How to Serve Smoky Grilled Paprika Chicken Recipe

A white plate sits on a white marbled surface, filled with three main layers: bright green broccoli florets arranged in the top left, fluffy white rice placed in the bottom left, and two pieces of grilled chicken with a charred and slightly crispy texture on the right, sprinkled with small green herbs. In the top left corner, part of another white plate is visible, holding two more pieces of grilled chicken and two lemon wedges. A beige, wrinkled cloth is casually draped in the upper right corner, and a silver fork is placed to the right of the main plate. A small sprig of green herb is scattered on the surface near the plates. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like chopped parsley or cilantro brighten the dish beautifully and add a pop of color. A simple lemon wedge on the side lets everyone add a zesty twist to their chicken bites, elevating the smoky paprika flavors even more.

Side Dishes

This chicken pairs wonderfully with light, fresh sides like a crisp garden salad or grilled vegetables drizzled in olive oil. For a heartier option, creamy mashed potatoes or fluffy couscous soak up the smoky drippings perfectly, complementing the dish without overpowering it.

Creative Ways to Present

Why not take this Smoky Grilled Paprika Chicken Recipe beyond the plate? Slice the grilled chicken and toss it into warm tortillas with avocado and salsa for tacos. Or layer it over a bed of rice with a drizzle of yogurt sauce for an inviting bowl meal that’s as visually appealing as it is tasty.

Make Ahead and Storage

Storing Leftovers

Store your cooked paprika chicken in an airtight container in the refrigerator. It will stay delicious for up to 3 days, maintaining its smoky, juicy charm ready for quick lunches or dinner on the go.

Freezing

If you want to keep this smoky goodness longer, freezing is a great option. Wrap your chicken tightly in foil or use a freezer-safe bag, and it can last up to 3 months. When you’re ready to eat, defrost overnight in the fridge for best results.

Reheating

The key to reheating leftover smoky grilled paprika chicken is gentle heat. Warm it in a skillet over low heat or in the oven wrapped loosely with foil to preserve moisture without drying out the meat. A quick zap in the microwave works too if you’re in a hurry—just cover it to keep it juicy.

FAQs

Can I use bone-in chicken pieces for this recipe?

Absolutely! Bone-in pieces add extra flavor and tend to stay juicy during grilling. Just adjust cooking times slightly, as bone-in pieces might take a bit longer to reach the ideal internal temperature.

What if I don’t have smoked paprika?

If smoked paprika isn’t available, you can substitute with regular paprika combined with a small dash of liquid smoke or a pinch of chipotle chili powder to mimic the smoky notes, though the flavor won’t be quite the same.

How spicy is this recipe with Sriracha and cayenne pepper?

The Sriracha adds a gentle heat that’s balanced by the yogurt’s coolness, and the cayenne pepper is optional depending on your heat tolerance. Feel free to adjust these to suit your personal spice preference perfectly.

Can I marinate the chicken longer than 3 hours?

Yes, marinating longer, even overnight, can deepen the flavors further. Just be cautious not to exceed 24 hours, as too much acid from the lemon juice and yogurt can change the texture of the chicken.

Is this recipe suitable for grilling on an indoor grill pan?

Definitely! An indoor grill pan is a great alternative. Just preheat it properly, oil the surface, and cook the chicken similarly to how you would on an outdoor grill. You’ll still get the wonderful smoky flavor from the paprika and Sriracha.

Final Thoughts

This Smoky Grilled Paprika Chicken Recipe is a treasure to have in your recipe arsenal. It’s easy, packed with exciting flavors, and perfect for any occasion where you want to wow with a simple yet spectacular meal. Give it a try, and I promise it’ll become one of those dishes you find yourself craving again and again!

Smoky Grilled Paprika Chicken Recipe