Good Frickin' Paprika Chicken Recipe

I made some pretty serious modifications to this recipe and we loved the result. Unfortunately, I can't rate the recipe as written but I'll share my changes. After seeing the reviews on the vinegar based sauce I decided to omit it altogether and punch up the flavor of the marinade to compensate. I used Greek yogurt, smoked paprika, fresh lemon juice, Sriracha (2 tablespoons), salt, fresh ground pepper, plus the garlic, olive oil, and cayenne. Be sure to spray your grill with non-stick cooking spray before turning it on or it will stick like crazy. Nice color, super tender, and delicious!

Time and temperature for cooking in oven or stove top. For those of us that don't have grill.

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!

Delish - but I "tweaked" it a little. I had Greek Plain Yogurt in the fridge - used that and way more Garlic that this called for (3 heaping T. of crushed Jar Garlic)- which is our thing. I added two good pinches of Salt to the marinade per other reviews. My Sister had brought me a large bag of Paprika from her trip to Hungary. I can't read the label....so we didn't know that it was HOT Paprika. I did not make the glaze - it didn't need it. I didn't do such a great job at wiping off the marinade either. Just threw the chicken on the hot grill. I kept moving the Chicken around the grill so it didn't blacken. I used boneless, skinless breasts and thighs. Something different to do with Chicken! YEA! Served with Green Beans and Brown Rice. Thank you Chef John. You are one of my favorite Cooks on AR!

How long to cook and at what temperature in an air fryer? I don't have use of a barbecue grill and love using my air fryer so... Thanks

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.

I love this recipe! I do not have a grill in my apartment, so I baked the chicken in an oven at 375 degrees. It came out delicious and my fiancee is asking for it again this week.

Delicious! I ended up chunking the chicken and grilled them on skewers. I also substituted red wine vinegar (same amount) instead of the sherry vinegar. The only thing that made this recipe less than perfect, was the large amount of leftover vinaigrette. I didn't use very much, since I brushed it on as a light glaze after grilling.

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!

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.

Amazing grilled chicken recipe. Followed it exactly but cooking times were very different. Even with a bit hotter charcoal than medium-high, after the 4 minutes for skin side down, only got to around 125F after 6 minutes. Let it cook another 5 minutes then tested each piece with an instant read thermometer and removed them as they hit ~165F. Don't skip the sauce, it really makes this chicken special.

Moist and flavorful! Family loved it. Will repeat, many times.

Amazing grilled chicken recipe. Followed it exactly but cooking times were very different. Even with a bit hotter charcoal than medium-high, after the 4 minutes for skin side down, only got to around 125F after 6 minutes. Let it cook another 5 minutes then tested each piece with an instant read thermometer and removed them as they hit ~165F. Don't skip the sauce, it really makes this chicken special.

Just made it and it’s already gone 😂

Even my picky brother asked for seconds.

This is legit one of the best things I’ve cooked in months.

Made it last night — instant hit.

So Fricken good! I made this exactly as the recipe said. I was so fricken delicious! The vinaigrette was a great way to finish the dish and made my chicken “fricken chicken”! My friends wanted the recipe. It had just the right amount of spice and nobody complained (out of 6 friends). I love dishes with paprika because I grew up in Hungary until my wary 20’s. I never had fricken chicken like this in Hungary! Thank you Chef John. You are the word of the yard bird!

I use paprika for a lot of cooking, it helps brown and crisp. I'm Hungarian so this chicken is nothing new to me.

The word “Frickin” is a euphemism for intercourse. What is wrong with people needing use filthy language for a recipe name?