Even though this recipe for grilled chicken is rather simple, the vinaigrette at the end was an afterthought that turned out well. On grilled meats, I really enjoy sauces with an oil and vinegar base. They complement the smokey, caramelized exterior well.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 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
- ¼ cup olive oil
- 2 tablespoons sherry vinegar
- 1 tablespoon ketchup
- ⅛ 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.
Nutrition Facts
| Calories | 618 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 167 mg |
| Dietary Fiber | 1 g |
| Protein | 54 g |
| Saturated Fat | 10 g |
| Sodium | 258 mg |
| Sugars | 3 g |
| Fat | 41 g |
| Unsaturated Fat | 0 g |
Reviews
I substituted siraacha for chili paste and it was delicious!
We totally enjoyed this exactly as is.
Solid recipe. Not too difficult but still creates an impressive end product. I added some hot sauce and more paprika to the finishing sauce to give it more of a punch.
Chef John wins again! Served this with some fresh corn on the cob and my family of 4 inhaled this. The only change I made is I left out the cayenne pepper because I thought it would be too spicy, but when I make this again I will keep it in because it wasn’t spicy at all.
Made no changes. The finishing sauce makes this chicken great. Rick enjoyed.
This turned out awesome. I could not find the paste so I used a creamy garlic hatch pepper sauce in its place. In stead of ketchup I used cocktail sauce. This is a keeper.
Good, solid recipe! I thought the glazing sauce was delicious! I didn’t change a thing. I always enjoy Chef John recipes!
AMAZING CHICKEN. Family favorite. It has the perfect combination of a flavorful taste and a spicy kick
Wow–this was REALLY good! I was really surprised by the sauce; I wasn’t sure how it would be, but it wound up being really good. I didn’t have sherry vinegar, so I used 1 tbsp apple cider vinegar and 1 tbsp of balsamic. I liked it so much I used it for the grilled broccoli and cauliflower we had with it. Great recipe; I’ll definitely make this again! The commenter that said to oil your grate was right, though–it stuck like glue, so be sure to do that!
Isn’t 180 degrees internal high? I have always (since 2004 when the metrics were changed) removed at about 163 degrees, let sit, and it raises to about 165 degrees. Sweet and juicy at 165 IMHO.
Awesome recipe! I have shared it with my friends and it has become a family favorite. It is also good for leftovers. The only change I made was to triple the sauce because it is so yummy.
I love watching you cook, what I would love to see is a complete dinner menu. What do you serve with the delicious chicken you just made? I have bought far too many cookbooks over the years and they all have, what I see for me, to be the same problem. Just add a little side dish that goes with what you are making and I will be a very happy cook. Donna
My husband and I loved this recipe. I didn’t have plain yogurt and substituted my morning coconut yogurt and it added a yummy sweetness. Also works great as baked chicken.
I didn’t change anything. It was perfect. The whole family loves it.
i believed it is yummy…i love to try this
Very good!! Grilling chicken makes me nervous but it was so worth it! Only made changes as I didn’t have things on hand. Used Greek yogurt, extra Franks Red Hot, and smoked BBQ rub in place of paprika( it was as close as I could get!) This had wonderful flavor!!! I’ll be making this again!! Thanks for the recipe!
Cut my chicken into bite size chunks, allows the marinade to penetrate more surface area. Plus now i can skewer and grill or just grill the chunks either way the flavour is more intense. Great flavour, great reciepe. Very easy to add personal touches without ruining the essence.
I did this pretty much verbatim but did not follow through with the glaze at the end…maybe I should have. I found this to be mediocre at best.
I used 1 small container of yogurt and added kosher salt. I left the sauce at the end completely out. IT WAS UNBELIEVABLY AMAZING!!!!!!!!! My marinade was super thick and I left it on the chicken and grilled as is. Holy moley…can’t wait to make this again!!!!!
This is not too bad, I will make it again. I only had time to marinade for two hours and I thought it was going to be SUPER HOT but it didn’t have any spice to it just a good flavor. I cooked it on the grill but 10 minutes was not nearly enough, especially with the breast meat Tyson grows (YIKES). I also omitted the vinegar glaze as others noted and added lemon juice and Shiracha because we had it here. I would make it again with these modifications.
is it just me or is there no way to cook a 5 lb cut up chicken in 10 min over medium high grill heat? anyway.. i burnt it initially, then turned down the heat and cooked it a bit longer. Since it was “blackened” i added some thyme molasses, sugar and allspice to the finishing sauce and went Jamaican on it. i basted it a couple of times while it was finishing on low heat. It actually turned out great!