Good Frickin' Paprika Chicken

Ingredients

• 1 pinch cayenne pepper 
• 0.1 teaspoon chile paste hot such as sambal oelek
• 3 cloves garlic crushed
• 3 tablespoons ground paprika 
• 1 tablespoon catsup 
• 0.3 cup olive oil 
• 1 pinch paprika 
• 6 tablespoons yogurt plain
• 6 servings salt 
• 6 servings salt and pepper to taste
• 2 tablespoons sherry vinegar 
• 5 pound meat from a rotisserie chicken whole cut into 8 pieces

Equipment

• bowl
• baking sheet
• paper towels
• whisk
• plastic wrap
• grill
• kitchen thermometer

Directions

1. Whisk together yogurt, garlic, 3 tablespoons paprika, 2 tablespoons olive oil, 1 tablespoon hot chile paste, and cayenne pepper in a large bowl.
2. Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
4. 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.
5. 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.
6. Grill chicken, skin-side down, on the preheated grill for 4 minutes with grill lid closed.
7. 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).
8. Spoon sherry vinegar mixture over cooked chicken and serve.