This tender Grilled Paprika Chicken is marinated in a vibrant, flavor-packed Greek yogurt marinade spiked with smoked paprika and a little Sriracha. Gorgeous color and incredible smoky flavor!
This Grilled Paprika Chicken is just one in a big collection of grilling recipes I made on the regular when my boys were young. A creamy Greek yogurt marinade creates perfectly tender grilled chicken with a gorgeous, warm color and smoky flavor. It’s a super easy and versatile summer main dish that always goes over in a big way.
Boneless, skinless chicken pieces are one of my favorite sources of lean protein and there’s just so much you can do with it! Other grilled chicken recipes we love include my Margarita Chicken, Grilled Greek Chicken, and Pineapple Chicken Kabobs.
Ingredient Notes
- Assorted skinless chicken pieces – Boneless or bone-in. I used boneless, skinless chicken breast and skinless chicken thighs.
- Plain Greek yogurt – I always use nonfat Greek yogurt but you can use 2% or full fat if you’d like. Yogurt is acidic and helps tenderize the chicken.
- Smoked paprika
- Extra virgin olive oil
- Sriracha – The spice level of the Sriracha calms down when combined with creamy Greek yogurt and the flavor is spectacular.
- Minced garlic
- Lemon – Lemon juice is great way to tenderize chicken while adding fresh, bright flavor.
- Salt and freshly ground black pepper
- Cayenne pepper – Optional for a little kick!
How to Make Grilled Paprika Chicken
Paprika Chicken Marinade
- Add all marinade ingredients to a small bowl.
- Whisk the creamy mixture until well combined.
- Place the chicken pieces in a zippered plastic storage bag and spoon the marinade over the top.
- 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.
It’s best not to marinate paprika chicken longer than 3 hours or the acid in the yogurt and lemon juice may affect the texture in a negative way.
Grill the Paprika Chicken
- Coat your charcoal or gas grill grate with olive oil or nonstick cooking spray.
- Grill the chicken over medium heat for approximately 6 to 7 minutes per side or until the internal temperature of the thickest portion of chicken reads 165 degrees F when measured with a meat thermometer. The cooking time will vary based on the size and thickness of your chicken pieces.
Serving Suggestions
Keep it simple and healthy and serve Grilled Paprika Chicken with cooked white or brown rice and steamed broccoli. For a little variety, try any of the recipes below.
- Almond Rice Pilaf
- Greek Potatoes
- Orzo with Peas and Parmesan
- Baked Macaroni and Cheese
- Skillet Corn with Jalapeno
- Mango Avocado Corn Salsa
- California Coleslaw
Storage Tips
Promptly refrigerate leftover Grilled Paprika Chicken in shallow, airtight containers or resealable plastic storage bags. Use leftovers within 3 to 4 days.
How to Use Leftover Grilled Paprika Chicken
- Lunch on the go – This flavorful grilled chicken is delicious cold, straight from the fridge, for a picnic lunch.
- Salads – Make a delicious big green salad with sliced paprika chicken and lots of fresh veggies for a second easy meal.
- Tasty wraps – Roll leftover sliced paprika chicken in spinach or flour tortillas with a little shredded cheese, shredded cabbage and a drizzle of your favorite creamy salad dressing.
Smoky Grilled Paprika Chicken
Ingredients
- ½ cup nonfat plain Greek yogurt
- 2 tablespoons smoked paprika
- 2 tablespoons olive oil
- 2 tablespoons Sriracha
- 1 teaspoon minced garlic
- ½ large lemon, juiced
- ¾ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- ½ teaspoon cayenne pepper, optional
- 3 pounds assorted skinless chicken pieces, boneless or bone-in (I used boneless, skinless breasts and thighs)
Instructions
Paprika Chicken Marinade
- Combine all the ingredients through the cayenne pepper (if using) in a small bowl and set aside.
- Remove the skin from the chicken pieces, if necessary, and place them 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.
Grill the Paprika Chicken
- Coat your charcoal or gas grill grate with olive oil or nonstick cooking spray.
- Grill the chicken over medium heat for approximately 6 to 7 minutes per side or until the internal temperature of the thickest portion of chicken reads 165 degrees F when measured with a meat thermometer. The cooking time will vary based on the size and thickness of your chicken pieces
Nutrition
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.
This post was originally published on June 10, 2013. It has been updated with new text and images.
More Grilled Chicken Recipes
Inspired by and heavily adapted from Allrecipes
Not grilling. Too cold outside. If I use a stove top grill how long should I cook the boneless chicken thighs? Or oven broiler? Thanks. Love your recipes.
Totally get it — grilling weather doesn’t always cooperate. For a stovetop grill pan, cook the boneless thighs over medium-high heat for about 5 to 6 minutes per side, or until they reach an internal temperature of 165°F.
If you’d rather use the oven broiler, place the chicken on a foil-lined baking sheet and broil about 5 to 6 inches from the heat for 5 to 7 minutes per side, watching closely so they don’t over-brown. Either method works great.