Smoky Grilled Paprika Chicken

1 cup nonfat plain Greek yogurt

4 tablespoons smoked paprika

4 tablespoons olive oil

4 tablespoons Sriracha

2 teaspoon minced garlic

1 large lemon juiced

Kosher salt and fresh ground pepper, to taste

1 teaspoon cayenne pepper optional

6 pounds assorted skin on, bone in chicken thighs and skinless, boneless breasts

 

Paprika Chicken Marinade

1. Combine all the ingredients through the cayenne pepper (if using) in a small bowl and set aside.

2. 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

1. Coat your charcoal or gas grill grate with olive oil or nonstick cooking spray.

2. 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