Paprika Grilled Chicken
Grilled chicken, marinaded with a scrumptious yogurt paprika sauce. This is what people want when they’re eating grilled chicken. Flavor. Flave.
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Flashbacks to good Chicken
I’ve had a love-hate relationship with cooking chicken. I don’t super love touching the raw stuff. I also don’t love the germs in my kitchen.
But, when I find a recipe that takes me back to a special place in time, it makes it all worth it. I will sanitize my kitchen and be okay.
You see, I spent my early teen summers working on a farm in Lancaster County, Pennsylvania. If you’re not familiar with Lancaster County, it is a beautiful area with rolling hills, farmland, and a mix of cultures. The most popular reason people go to Lancaster County is to see the Amish and Mennonite farms and shops. Many people enjoy the roadside stands. Others enjoy the handmade goods that are made with lasting quality.
There are many interesting aspects to how the Amish community functions. One is how they help each other in a time of crisis. Generally, they work together to cover major expenses that others would have insurance for. If there is a major hospital bill, they will often have a fundraiser to help meet the needs. While there are many forms of fundraisers, my favorite was when they’d sell chicken BBQ.
I told myself that if I had the chance to learn how to make Amish style chicken BBQ, I’d want that served at my wedding. It was that good. How it was cooked, I’m not entirely sure. If I remember correctly, they used a big grill or a spit of some sort. However it was made, it was delicious.
My wedding was actually in the morning and we had a brunch reception and there was no Chicken BBQ, but that is okay.
After making paprika grilled chicken, the flavor took me back to those LanCo summers with Amish Chicken BBQ.
As I recently got a grill, I’ve been experimenting with marinades and flavors. I’m learning about cooking times and meat safety as well. I err on the side of making sure there is no chance for any food poisoning via under-cooked meat.
This particular marinade uses paprika as the main flavor. By marinading the meat for an extended amount of time with the spices and yogurt sauce, it tenderizes the meat and fills it with flavor. Roasting meat on a grill gives an added level of smokey flavor on top of the smoked paprika. It’s a match made in heaven.
The Marinade and Preparation
You can use any form of chicken, but this recipe is for bone-in drumsticks. You could use thighs or boneless meat. The cooking times will vary. Just make sure the internal temperature reaches at least 165°F for meat safety.
The marinade for paprika grilled chicken calls for:
- plain kefir or plain yogurt (this tenderizes the meat)
- smoked paprika
- cayenne pepper (for a little kick)
All you do is mix the ingredients then place the chicken in a Ziploc bag, add the chicken, mix it up, then let it marinade. While you want to allow at least one hour, it is ideal to wait overnight or a whole day.
With a yogurt-based marinade, the enzymes and acid in the yogurt or kefir help to break down the proteins in the chicken, causing it to become more tender.
Grilling the chicken
Preheat the grill to 325°F then add the chicken to the grill. Grill on each side for 12-14 minutes.
With an instant-read thermometer, check that the internal temperature in the thickest part of the meat (without touching the bone) reaches 165°F.
Use a clean utensil to remove the paprika grilled chicken from the grill.
Note: if the internal temperature is safe on a thermometer, the meat is safe to eat. There may be pink near the bone, but that does not meat the chicken is dangerous to eat. See my notes from my Lemon Oregano Grilled Chicken recipe for links on chicken safety.
Other Cooking Methods
If you want to bake the chicken, you could marinade it according to the recipe then roast at 375°F for 35 minutes or until the internal temperature reaches 165°F
Serve This with That
You can serve this with many things, some of my suggestions would be:
For THM friends, this is an (S)
Paprika Grilled Chicken
- 1.5-2 lbs chicken drumsticks or other preferred chicken
- ½ cup plain kefir or plain yogurt greek yogurt is fine
- 1-1/2 tsp smoked paprika
- ¼ tsp cayenne pepper
- 1 tsp ground cumin
- 2 garlic cloves minced
- 1/2 tsp salt
- In a bowl, mix the yogurt, smoked paprika, and additional spices.
- Place chicken in a Ziploc style gallon bag.
- Pour the yogurt sauce mixture over the chicken.
- Seal the bag, then move the chicken around to make sure all sides of the chicken are covered with the marinade.
- Marinade for at least one hour but up to 24 hours.
- Preheat the grill to 325°F.
- Place the chicken on the grill and dredge each piece with the marinade.
- Allow each side to cook for 12-15 minutes.
- Use an instant-read thermometer to check that the meat temperature reaches 165°F. Do not touch the bone with the thermometer, only test the meat.
- The meat poundage includes bones which are not consumed. The actual meat amount is not the poundage called for.
- The total time does not include the time to marinade the chicken because marinating times will vary.
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