Fabulous summer meal – fresh, locally grown corn and Paprika Chicken hot off the grill!!
PAPRIKA CHICKEN
6 tablespoons plain yogurt
3 cloves garlic, crushed
3 tablespoons ground paprika
2 tablespoons olive oil
1 tablespoon hot chile paste
1 pinch cayenne pepper
8 pieces of chicken
salt
1/4 cup olive oil
2 tablespoons sherry vinegar
1 tablespoon ketchup
1/4 teaspoon hot chile paste
1 pinch paprika
salt and pepper to taste
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 coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
Heat outdoor grill to 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 dry, season with salt and pepper.
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, for 4 minutes with the lid closed. Turn chicken and grill with the lid closed until well-browned and meat is no longer pink in the center, about 6 minutes.
Spoon sherry vinegar mixture over cooked chicken and serve.
Enjoy!
Recipe adapted from The Dining Guide, May 2016
