This deliciously tender Smoky Grilled Paprika Chicken is marinated in a yogurt based marinade spiked with smoked paprika and a little Sriracha sauce. Gorgeous color on the plate and incredible flavor!
I want to introduce you to this nice little chicken recipe but first I have a story. It’s quick, I promise.
In case you’re new to my blog or somehow escaped my previous stories (good try!) I am the mother of four young men. When my oldest was eight years old, my youngest was born. Four kids eight and under. Let’s picture that for a minute. Trips to the grocery store were always an adventure. There I was, pushing the grocery cart, two kids walking along side, a two year old in the back of the cart with the groceries and the baby up front. Thankfully, they were very well behaved, courteous, sweet boys. Most of the time.
Feeding this crew has always been a huge part of my day to day focus. The challenge was to feed a bunch of guys and at the same time, work to get the weight off between pregnancies…four times. Part of that process was collecting lots and lots of recipes involving boneless, skinless chicken breast, because as we all know, it’s low in fat and high in protein. Exactly what I needed. I cooked chicken dishes so frequently, it got to the point where my oldest deemed me “Chicken Woman”. So, yes, the Chicken Woman is alive and well and here to share another chicken recipe with you today.
We’re going to start by mixing up this vibrant, super flavor packed marinade that includes non-fat Greek yogurt, smoked paprika, minced garlic, olive oil, Sriracha, fresh lemon juice, fresh ground pepper, and a little cayenne. I can’t even describe my love for Greek yogurt. The velvety texture, the creamy richness, and it is fat free? Expect to see it around here frequently.
I used a combination of boneless, skinless breasts and thighs. I almost always cut the breast pieces in half for smaller serving size portions. Place the chicken in a gallon sized, zippered plastic storage bag and add the marinade.
Seal the bag and move the chicken around until the marinade is evenly distributed. Pop the bag in the fridge for a couple of hours to let it soak in all the goodness.
Make sure to spray your grill with non-stick cooking spray then turn it on to preheat to medium. Grill the chicken to a nice golden brown until it is no longer pink in the center and the juices run clear. The cooking time will vary depending on the thickness and cut of chicken you are using.
The marinade adds a gorgeous, warm hue to the chicken. And, wait till you taste it.
This makes the Chicken Woman very, very happy and the men won’t know what hit ’em.
Smoky Grilled Paprika Chicken
- 1/2 cup non-fat plain Greek yogurt
- 2 tablespoons smoked paprika
- 2 tablespoons olive oil
- 2 tablespoons Sriracha
- 1 teaspoon minced garlic
- 1/2 lemon, juiced
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon cayenne pepper, optional
- salt, to taste
- 3 pounds assorted chicken pieces, boneless or bone-in (I used boneless, skinless breasts and thighs)
- Combine all marinade ingredients, except the salt, in a small bowl. Remove skin from chicken pieces, if necessary, and place in a gallon sized zippered plastic storage bag. Spoon the marinade over the chicken. Seal the bag and move the chicken around inside the bag until the marinade is evenly distributed and all the pieces are coated. Place the bag in the refrigerator for 2 to 3 hours.
- IMPORTANT--> Generously spray your grill with non-stick cooking spray (before turning it on). Preheat grill to medium. Salt the marinated chicken to taste and grill with lid closed, approximately 6 minutes per side (or more, depending on thickness of pieces), or until no longer pink in center and juices run clear.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Adapted from Allrecipes