Grilled Spicy Paprika Chicken Recipes

SPICY ORANGE PAPRIKA GRILLED CHICKEN

Steps:

• Place chicken in shallow dish.
• In a separate bowl whisk the rest of the ingredients and brush over the chicken.
• Cover and refrigerate for 10 min or up to 24 hours.
• Brush BBQ with some oil.
• Place chicken with bone down, close top of grill, turning once about 45 minutes later.
• Transfer to cutting board and let stand 10 minute before cutting.

GRILLED SPICY PAPRIKA CHICKEN

Steps:

• 1. In a large bowl, stir together the paprika, red chili powder, tumeric, lemon juice, garlic, ginger and salt. It will resemble a bright red paste. 2. Rub the mixture into the chicken and place all chicken into a gallon sized ziploc bag. 3. Leave in refrigerator to marinate 3 hours or overnight. 4. Preheat grill for medium heat. 5. Place chicken onto grill and discard marinade. Cook for about 30 min, turning occassionally until the skin is slightly charred and juices run clear.

PAPRIKA-SPICED CHICKEN WITH LEMON YOGURT AND CRISPY POTATOES RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Season the chicken breasts with paprika, salt, and pepper. Place in a shallow dish and add 2 tablespoons of the oil, 1 teaspoon of the mustard, the garlic, and half the lemon zest.
• Toss until the chicken breasts are fully coated, then cover the dish and marinate at least 30 minutes, up to overnight.
• On a baking sheet, toss the potato halves with 1 tablespoon of the olive oil. Season with salt and pepper and roast until tender and golden, 25 to 30 minutes.
• Heat 1 tablespoon of oil in a large skillet over medium-high. Remove the chicken breasts from the marinade, and working in two batches, cook until golden brown on one side, 6 to 8 minutes. Flip each breast and continue to cook until the chicken is cooked through, 2 to 4 minutes longer. Transfer to a serving platter and repeat with the remaining oil and breasts.
• In a small bowl, stir together the yogurt with the remaining 1 teaspoon mustard, lemon zest, salt, pepper and the parsley.
• Serve the chicken with the yogurt and potato wedges.
• Enjoy!

SPICY GRILLED CHICKEN

Steps:

• In a large resealable plastic bag or shallow glass container, combine the first 15 ingredients; mix well. Reserve 1/3 cup for basting and refrigerate. Add chicken to remaining marinade and turn to coat. Seal bag or cover the container; refrigerate overnight. , Drain and discard marinade. Grill chicken, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue grilling for 6-8 minutes or until juices run clear, basting and turning several times.

SPICY GRILLED CHICKEN

Steps:

• In a shallow glass dish, mix the oil, lime juice, lime zest, garlic, oregano, red pepper flakes, salt, and black pepper. Add chicken, and turn to coat. Cover, and marinate in the refrigerator for 1 hour, turning occasionally.
• Preheat grill for medium-high heat.
• Lightly oil the grill grate. Drain and discard marinade. Grill chicken for 6 to 8 minutes each side, or until juices run clear.

GOOD FRICKIN' PAPRIKA CHICKEN

Steps:

• 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 evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
• Preheat an outdoor grill for 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 pieces dry with more paper towels. Season with salt.
• 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, on the preheated grill for 4 minutes with grill lid closed.
• Turn chicken and grill with lid closed until well-browned and meat is no longer pink in the center, about 6 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C).
• Spoon sherry vinegar mixture over cooked chicken and serve.

SPICY GRILLED CHICKEN STRIPS

Steps:

• Slice the chicken breast into thin strips, about 1 inch wide and put into a bowl.
• Put all other ingredients (marinade) into a blender/liquidizer and whiz to a smooth paste.
• Mix the marinade thoroughly with the chicken strips, cover with cling film and leave in fridge for 4 hours or overnight if possible.
• Put grill to highest heat and spread chicken directly onto rack (leave marinade on chicken, don't wipe off), grill for 8-10 minutes, turning frequently, until almost black in patches.
• Note: You can also grill/broil this indoors, place a wire rack onto a baking sheet that has been lined with foil (to catch the drips) turn grill up to highest heat and cook 8-10 minutes.
• Recipe Idea: Try Chicken Kebabs, cube the chicken, marinade and just before cooking thread onto wooden skewers, remember to soak the skewers in water for an hour or so, before threading, to stop them burning.

SPICY GRILLED CHICKEN WITH LEMON AND PARSLEY

Steps:

• Prepare grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Combine paprika, salt, black pepper, and cayenne in a small bowl.
• Working one at a time, place chickens on a work surface, skin side up. Using your palms, press firmly on breastbone to flatten breast. Season chickens all over with paprika mixture, patting to adhere.
• Grill chickens, skin side up, over direct heat, rotating occasionally and moving to cooler side of grill as needed to control flare-ups, until browned, 5-8 minutes. Turn skin side down and grill, rotating occasionally, until browned, 8-10 minutes. Turn chickens skin side up and move to indirect heat. Grill, rotating occasionally, until an instant-read thermometer inserted into the thickest part of thighs registers 165°, 50-60 minutes. Transfer to cutting boards and let rest 5 minutes.
• Meanwhile, drizzle bread on both sides with 1/4 cup oil total and grill over direct heat until toasted and lightly charred, about 4 minutes; transfer to a platter.
• Grill lemons, cut side down, over direct heat until lightly charred and juices start to caramelize, about 4 minutes.
• Place chickens on top of bread and scatter parsley over. Squeeze 2 or 3 lemon halves over; serve with remaining lemons.
• Do Ahead
• Chickens can be grilled 2 hours ahead; hold at room temperature. Grill over high to reheat, about 4 minutes, before finishing as directed above.