Simple and tasty, chef Jimmy Bannos, Jr.’s sweet-smoky chicken is a great go-to dish any night of the week.
1/2 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons sweet paprika
8 boneless, skin-on chicken thighs (1 3/4 pounds), trimmed of excess fat and
each thigh cut into 3 pieces
1 cup plain Greek yogurt
1 tablespoon fresh lemon juice
1/2 teaspoon cayenne
1/4 teaspoon crushed red pepper
Lemon wedges, for serving
How to Make It
In a large bowl, whisk 1/2 cup of the olive oil with the paprika. Add the chicken and toss to coat; let stand at room temperature for 15 minutes.
Meanwhile, in a small bowl, mix the yogurt, lemon juice, cayenne, crushed red pepper and the remaining 1 tablespoon of olive oil. Season with salt and black pepper and mix well.
Light a grill. Season the chicken with salt and black pepper and thread 3 pieces onto each of 8 skewers. Oil the grate and grill the chicken over moderate heat, turning occasionally, until golden brown and cooked through, about 10 minutes. Transfer the skewers to a serving platter and serve with the yogurt sauce and lemon wedges.
The yogurt sauce can be refrigerated overnight.
Juicy, light-bodied red.
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