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Smoky Grilled Paprika Chicken Recipe

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4.4 from 10 reviews

This tender Grilled Paprika Chicken is marinated in a vibrant Greek yogurt mixture with smoked paprika and Sriracha, delivering gorgeous color and smoky flavor. Quick to prepare with a simple marinade and perfect for a flavorful main dish.

Ingredients

Marinade

  • ½ cup nonfat plain Greek yogurt
  • 2 tablespoons smoked paprika
  • 2 tablespoons olive oil
  • 2 tablespoons Sriracha
  • 1 teaspoon minced garlic
  • ½ large lemon, juiced
  • ¾ teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon cayenne pepper, optional

Chicken

  • 3 pounds assorted skinless chicken pieces, boneless or bone-in (e.g., boneless, skinless breasts and thighs)

Instructions

  1. Prepare the Marinade: In a small bowl, combine the Greek yogurt, smoked paprika, olive oil, Sriracha, minced garlic, lemon juice, salt, black pepper, and cayenne pepper if using. Mix thoroughly until well combined.
  2. Marinate the Chicken: Remove skin from chicken pieces if needed. Place chicken into a gallon-sized zippered plastic bag, pour the marinade over the chicken, seal the bag, and massage the marinade evenly over all pieces. Refrigerate for 2 to 3 hours to allow flavors to penetrate.
  3. Prepare the Grill: Preheat your charcoal or gas grill to medium heat. Coat the grill grate with olive oil or nonstick cooking spray to prevent sticking.
  4. Grill the Chicken: Place the marinated chicken pieces on the grill. Cook for about 6 to 7 minutes per side, turning once, until the internal temperature of the thickest piece reaches 165°F (74°C). Cooking times may vary depending on piece size and thickness.
  5. Serve: Remove chicken from grill and let rest for a few minutes before serving to allow juices to redistribute.

Notes

  • Marinating the chicken for at least 2 hours helps develop deep flavor and tenderizes the meat.
  • You can adjust the amount of cayenne pepper or omit it entirely based on your spice preference.
  • Bone-in pieces may take slightly longer to cook than boneless.
  • Use a meat thermometer for best results to avoid under- or overcooking.
  • The marinade can be prepared a day ahead and stored in the refrigerator.

Find it online: https://yumntasty.com/smoky-grilled-paprika-chicken-recipe/