Ingredients
6
6 servings
- •6 tablespoons plain yogurt
- •3 cloves garlic, crushed
- •3 tablespoons ground paprika
- •2 tablespoons olive oil
- •1 tablespoon hot chile paste (such as sambal oelek)
- •1 pinch cayenne pepper
- •1 (5 pound) whole chicken, cut into 8 pieces
- •salt
- •0.25 cup olive oil
- •2 tablespoons sherry vinegar
- •1 tablespoon ketchup
- •0.125 teaspoon hot chile paste (such as sambal oelek)
- •1 pinch paprika
- •salt and pepper to taste
Instructions
- Whisk together yogurt, garlic, 3 tablespoons paprika, 2 tablespoons olive oil, 1 tablespoon hot chile 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 an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Season with salt.
- Combine 1/4 cup olive oil, sherry vinegar, ketchup, 1/8 teaspoon hot chile paste, pinch paprika, salt, and pepper in a small bowl. Set aside.
- Grill chicken, skin-side down, on the preheated grill for 4 minutes with grill 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 180 degrees F (82 degrees C).
- Spoon sherry vinegar mixture over cooked chicken and serve.
Nutritional Facts
Per 6 servings
- Calories: 618
- Carbohydrate: 6g
- Fat: 41g
- Fiber: 1g
- Protein: 54g
- Sugar: 3g
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