SPICY SMOKED PAPRIKA CHICKEN
Tools Required:small and large bowl, measuring cups and spoons, knife and cutting board, grill
Servings Prep Time
5people 10minutes
Cook Time Passive Time
20-30minutes 30-60minutes
Difficulty Cost
Easy! Moderate
Servings Prep Time
5people 10minutes
Cook Time Passive Time
20-30minutes 30-60minutes
Difficulty Cost
Easy! Moderate
Marinade:
Chicken:
  • 1(3 to 4 pound) chickencut into 10 pieces*
Garnish: (optional)
Instructions
  1. Combine all marinade ingredients, except oil, in a large bowl. Slowly beat in the oil with a whisk (or fork) to emulsify.
  2. If desired, reserve 1 tablespoon of marinade and set aside to brush onto chicken after it’s been grilled.
  3. Place chicken pieces in the large bowl of marinade, turning to coat all sides. Cover and refrigerate at least 30 minutes but no more than 60 minutes, turning once halfway through. NOTE: The amount of time in the marinade matters. It needs enough time to absorb the flavors, but not so much that it breaks down the meat, making it mushy.
  4. Heat grill on high. (Gas grills can vary, so adjust for your grill.) Turn one burner off and the other to medium-high. Remove chicken from marinade and shake off excess. Discard remaining marinade.
  5. Place meat on the side of the grill with no burner, skin-side down. If your grill only has one burner, turn to medium or medium low. Watch carefully, so it doesn’t flame up and burn.
  6. Grill* 10 to 15 minutes on each side (a little less for boneless cuts).
  7. Optional step: Flip over one more time and place on hottest side of grill for 30 to 60 seconds to get the crisscross marks.
  8. Chicken is done when meat thermometer reads 165°F, or cut through the thickest piece to see if the juices run clear. (The amount of time depends on the size of the chicken piece, whether you’re using bone-in or boneless chicken, and the temperature of the grill.)
  9. Transfer chicken to a plate and cover loosely with a tent of aluminum foil. Let rest 5 minutes. NOTE: This step is important! While resting, the juices are reabsorbed, resulting in juicier meat.
  10. If you reserved some of the marinade, brush it over chicken pieces before serving. Garnish with sprigs of fresh thyme, or sprinkle some dried thyme on top.
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