Type what you have

Ingredients

• ✓ yogurt
• potato
• sour cream
• chive
• salt
• black pepper

Instructions

1. 1 Scrub potatoes (don't peel). If large, cut in half or in quarters. Boil potatoes in their skins until fork-tender. Drain, dry and cut into 1/2 inch cubes.
2. 2 In a salad bowl, combine the potatoes, sour cream, yogurt, and chives; toss gently to coat. Add salt, and pepper to taste; refrigerate until chilled.

By jen

Ingredients

• ✓ yogurt
• mayonnaise
• lemon juice
• tarragon
• dill
• mozzarella cheese
• parmesan cheese
• salmon fillet

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Prepare a glass baking dish by spraying with nonstick cooking spray.
2. 2 Mix together yogurt, mayonnaise, lemon juice, tarragon, dill, mozzarella, and Parmesan in a small bowl. Place fish fillets into prepared baking dish, and spread evenly with cheese mixture.
3. 3 Bake in preheated oven until fish flakes when tested with a fork, about 15 minutes.

By sylvaere

Ingredients

• ✓ yogurt
• cooking spray
• celery
• pea
• milk
• parsley
• white pepper

Instructions

1. 1 Spray a saucepan with cooking spray and place over medium heat. Cook and stir celery in the hot pan until tender, 6 to 8 minutes. Stir peas into celery and cook until hot, 3 to 4 minutes, stirring often. Add yogurt, milk, parsley, and white pepper and stir until sauce is heated through, about 3 more minutes.

By Cheryl Babin

Ingredients

• ✓ yogurt
• cucumber
• dill weed
• lemon zest
• olive oil
• salt
• pepper
• rainbow trout fillet
• lemon pepper

Instructions

1. 1 In a medium bowl combine the yogurt, cucumber, dill, lemon zest, olive oil and salt and pepper. Mix well and set aside.
2. 2 Turn oven broiler on. Coat a broiler pan with non-stick cooking spray.
3. 3 Sprinkle fillets with lemon pepper and place on broiler pan. broil for about 8 minutes or until fish flakes with a fork. To serve spoon yogurt sauce over fish.

By Lorna

Ingredients

• ✓ yogurt
• ground turkey
• ranch salad dressing and seasoning mix
• bread
• iceberg lettuce
• sweet potato fries
• olive oil
• ranch salad dressing and seasoning mix
• ranch salad dressing

Instructions

1. 1 Burgers: Preheat a grill or pan over medium-high heat. Mix together the turkey meat, yogurt, Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and pepper.
2. 2 Form into 4 to 6 patties, depending on how large you want them. Create a 1/4-inch indentation into the top of each patty. Grill for 6 to 8 minutes per side, or until cooked through.
3. 3 Top each slice of bread with lettuce and burger patties.
4. 4 Sweet Potato Fries: Preheat the oven to 425 degrees F. Spread the sweet potato fries in one layer on a sheet pan. Drizzle with the olive oil and add Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix. Toss well to coat evenly.
5. 5 Cook according to package directions, shaking the pan once halfway through cooking, 20 to 25 minutes.
6. 6 Serve burgers and fries together with bottled Hidden Valley® Original Ranch® Dressing, for dipping.

By Hidden Valley Ranch

Ingredients

• ✓ yogurt
• napa cabbage
• mandarin orange
• apple
• lemon
• sugar
• salt
• black pepper

Instructions

1. 1 Place napa cabbage, mandarin oranges, and apple in a bowl. Stir yogurt and lemon juice together in a small bowl and season with sugar, salt, and pepper. Pour dressing over salad and mix well. Set aside for 30 minutes to intensify the flavor.

By Nora

Ingredients

• ✓ yogurt
• garlic
• lemon juice
• black pepper
• salt
• paprika
• cumin
• chicken
• cherry wood chip

Instructions

1. 1 Combine yogurt, garlic, lemon juice, pepper, salt, paprika, and cumin in an extra-large zip-top bag. Add chicken halves, making sure they are completely coated. Squeeze out excess air, seal the bag, and marinate in the refrigerator for at least 8 hours.
2. 2 Thirty minutes before cooking, soak the wood chips in water. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Sprinkle the soaked wood chips directly over the hot coals. Remove chicken from the marinade and shake off excess. Place chicken, skin-side down, on the hot side of the preheated grill. Discard the remaining marinade.
4. 4 Cook chicken until grill marks form, about 4 minutes. Flip and transfer to the cooler side of the grill. Cover and cook, occasionally rotating 180 degrees, until an instant-read thermometer inserted in the thickest part of the thigh reads 175 degrees F (79 degrees C), about 45 minutes.
5. 5 Transfer chicken to a cutting board and let rest for 10 minutes. Remove and discard skin. Pick all meat from the bones and shred it using 2 forks.

By Greubel Rosie

Ingredients

• ✓ yogurt
• tarragon
• harissa sauce
• vinegar
• citrus juice
• garlic
• cumin
• kosher salt
• chicken breast

Instructions

1. 1 Set 4 tarragon sprigs aside; strip leaves from remaining sprigs. Combine tarragon leaves, Greek yogurt, harissa sauce, vinegar, garlic, cumin, and salt in a blender; blend until smooth, scraping down sides as needed. Pour marinade over chicken breasts in a shallow dish, thoroughly coating both sides. Cover dish; refrigerate for 2 to 3 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chicken breasts from marinade, letting excess drip off; discard remaining marinade.
4. 4 Cook chicken on the preheated grill until dark grill marks appear, about 7 minutes per side. An instant-read thermometer inserted into centers of breasts should read at least 165 F (74 C).
5. 5 Garnish chicken breasts with harissa sauce and reserved tarragon sprigs.

By John Mitzewich

Ingredients

• ✓ yogurt
• butter
• chicken breast
• lemon
• bread crumb
• garlic powder
• salt
• parsley

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place four small butter pieces into a 9x13-inch baking dish.
2. 2 Stir yogurt in a small bowl until smooth and creamy. Add lemon juice and stir to incorporate. (Note: If you do not stir the yogurt first, the lemon juice will make the yogurt curdle.)
3. 3 Mix bread crumbs, garlic powder, and salt together in a shallow bowl until well combined. Dip each chicken breast into yogurt mixture, then into bread crumb mixture, coating completely but not heavily. Transfer coated chicken to the prepared baking dish and top with remaining butter pieces. Sprinkle with parsley.
4. 4 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let cool for 5 to 10 minutes before serving.

By Allrecipes Member

Ingredients

• ✓ yogurt
• chicken
• whole milk
• egg
• all-purpose flour
• salt
• black pepper
• curry powder
• paprika
• peanut oil

Instructions

1. 1 Spoon yogurt into a large resealable plastic bag. Add chicken and make sure it's coated in yogurt. Squeeze bag to remove excess air and seal. Marinate in the refrigerator 8 hours to overnight.
2. 2 Remove chicken from yogurt and discard yogurt. Rinse yogurt from chicken pieces and pat dry with a paper towel.
3. 3 Beat milk and eggs together until smooth. Mix flour, salt, pepper, curry powder, and paprika together in a wide, shallow bowl.
4. 4 Dip each chicken piece into the milk mixture and immediately press into the flour mixture to coat completely; keep coated chicken on a plate while preparing the remaining pieces.
5. 5 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
6. 6 Gently lie chicken pieces into the hot oil, cooking in batches as needed to avoid overcrowding, and cook until no longer pink at the bone and the juices run clear, 10 to 15 minutes per batch. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

By MikeSara

Ingredients

• ✓ yogurt
• tikka masala curry paste
• chicken breast
• vegetable oil
• onion
• whole peeled tomato
• water
• sugar
• lemon juice
• coriander leaves

Instructions

1. 1 Mix the tikka masala curry paste with half of the yoghurt in a large mixing bowl.
2. 2 Cut the chicken into 1-cm strips, then add the yoghurt mixture and stir to coat the chicken. Cover. Leave to marinate in the fridge for at least 2 hours or overnight, if you have time.
3. 3 Place the oil and onion in the ActiFry. Close the lid. Cook for 10 minutes.
4. 4 Add the marinated chicken, tomatoes, water, the rest of the yoghurt, sugar, and lemon juice. Stir with a wooden spoon. Close the lid. Leave to cook for 15 minutes.
5. 5 Serve hot, sprinkled with chopped coriander and accompanied with basmati rice or naan bread.

By T-fal Canada

Ingredients

• ✓ yogurt
• macaroni
• cheddar cheese
• butter
• tomato
• celery seed
• salt
• black pepper
• basil

Instructions

1. 1 In a large pot cook macaroni pasta in boiling salted water until al dente. Drain well.
2. 2 In a large saucepan over medium heat, melt the grated Cheddar cheese, plain yogurt, butter or margarine, and tomatoes. Cook until smooth. Add salt, black pepper, basil to taste, celery seed and cooked pasta to saucepan. Stir until blended.
3. 3 Turn off the heat and let sit for 10 minutes with lid on, stirring occasionally. Serve hot.

By Lucille Paquette

Ingredients

• ✓ yogurt
• coriander
• curry powder
• garam masala
• granulated garlic
• salt
• black pepper
• white vinegar
• chicken breast

Instructions

1. 1 Combine coriander, curry powder, garam masala, granulated garlic, salt, and black pepper in a glass bowl; stir in vinegar and yogurt to combine. Pour yogurt marinade into a large resealable plastic bag; add chicken breasts, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Cook on the preheated grill until chicken is no longer pink in centers and juices run clear, about 5 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By thedailygourmet

Ingredients

• ✓ yogurt
• olive oil
• yellow summer squash
• onion
• vegetable broth
• salt
• pepper
• lemon juice
• dill

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat and cook onion until soft and translucent, about 5 minutes. Add yellow squash. Cook and stir until starting to soften, about 5 minutes. Pour in broth and bring to a simmer. Cover, reduce heat, and simmer until soft, about 20 minutes.
2. 2 Puree soup using a stick blender until smooth. Let cool to lukewarm. Stir in yogurt and season with salt, pepper, and lemon juice. Stir in dill and chill in the refrigerator at least 4 hours. Serve chilled

By nch

Ingredients

• ✓ yogurt
• margarine
• curry powder
• leek
• potato
• apple
• vegetable broth
• salt
• pepper

Instructions

1. 1 In a medium saucepan over medium heat, melt butter. Stir in curry powder and cook 1 minute. Stir in leeks, potato and apples and cook 5 minutes. Pour in broth and bring to a boil. Cover, reduce heat and simmer 20 minutes.
2. 2 Puree in a blender or food processor, or using an immersion blender. Season with salt and pepper and serve with a swirl of yogurt.

By Michelle Boyd

Ingredients

• ✓ yogurt
• sweet potato
• olive oil
• sweet onion
• red bell pepper
• green chile pepper
• vegetarian ground beef
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place the sweet potato on a baking sheet and bake until tender, about 30 minutes.
3. 3 Heat olive oil in a skillet over medium heat. Cook and stir onion, red bell pepper, and chili pepper until very tender, about 15 minutes.
4. 4 Stir vegetarian ground beef into the skillet and cook until heated through, about 5 minutes.
5. 5 Slice cooked sweet potato in half lengthwise and top with the skillet mixture. Place yogurt on top and season with salt and black pepper.

By MOTTSBELA

Ingredients

• ✓ yogurt
• asparagus
• butter
• beef broth
• garlic powder
• mushroom
• cream cheese
• nutmeg
• black pepper

Instructions

1. 1 Cut asparagus into 1-inch pieces. Melt butter in a large skillet over medium-high heat. Add asparagus, broth, and garlic powder; cover and cook, stirring occasionally, until asparagus is crisp-tender, 5 to 7 minutes.
2. 2 Add mushrooms; cook until tender, 3 to 5 minutes. Reduce heat to low; add cream cheese, yogurt, nutmeg, and black pepper. Cook, stirring occasionally, until cream cheese melts, about 3 minutes.

By JoAnn Cambareri

Ingredients

• ✓ yogurt
• ground turkey
• cilantro
• bread crumb
• almond
• lemon juice
• garlic
• ginger
• salt
• garam masala
• chile paste

Instructions

1. 1 Combine ground turkey, yogurt, cilantro, bread crumbs, almonds, lemon juice, garlic, ginger, salt, garam masala, and chili paste with a spatula or clean hands.
2. 2 Shape turkey mixture into a ball; divide into 4 even pieces. Refrigerate for 1 hour.
3. 3 Form each turkey piece into a patty using damp hands. Refrigerate patties while grill heats.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Cook on the preheated grill until patties appear cooked about halfway up sides. Flip; cook until surface is cracked and juices start to rise to the top, 4 to 5 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By John Mitzewich

Ingredients

• ✓ yogurt
• beef sirloin steak
• beef top round steak
• vegetable oil
• onion
• cream of mushroom soup
• paprika
• sour cream
• egg noodle
• parsley

Instructions

1. 1 Slice beef into very thin strips.
2. 2 Heat half the oil in skillet over medium-high heat. Cook beef until browned, stirring often. Set beef aside.
3. 3 Add remaining oil. Add onion and cook over medium heat until tender. Pour off fat.
4. 4 Add soup and paprika. Heat to a boil. Stir in sour cream and return beef to skillet. Heat through. Serve over noodles. Sprinkle with parsley.

By Campbell's Kitchen

Ingredients

• ✓ yogurt
• green onion
• olive oil
• white wine vinegar
• oregano
• cumin
• salt
• paprika
• black pepper
• cayenne pepper
• chicken breast
• spearmint

Instructions

1. 1 Whisk yogurt, green onion, olive oil, vinegar, oregano, cumin, salt, paprika, black pepper, and cayenne pepper together in a large glass or ceramic bowl. Add chicken breasts; toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator 1 hour to overnight.
2. 2 Preheat the oven to 500 degrees F (260 degrees C). Grease a shallow baking dish.
3. 3 Remove chicken from marinade and shake off excess. Discard remaining marinade. Place chicken in the prepared baking dish.
4. 4 Bake in the preheated oven until chicken is no longer pink in centers and the juices run clear, about 25 minutes, turning occasionally. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Garnish with mint before serving.

By l miller

Ingredients

• ✓ yogurt
• top sirloin
• orange zest
• ginger root
• cayenne pepper
• red bell pepper
• red onion
• olive oil
• pineapple
• orange
• butter
• brown sugar
• rum

Instructions

1. 1 Place beef cubes, yogurt, orange zest, ginger, and cayenne pepper in a large resealable plastic freezer bag, squeeze out excess air, and seal the bag. Massage the bag until beef is well coated. Marinate in the refrigerator at least 2 hours.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Remove beef from marinade; shake off excess. Discard remaining marinade. Thread bell peppers, onion, and beef cubes onto skewers; brush with olive oil.
4. 4 Place pineapple and orange in the center of a large piece of heavy-duty aluminum foil; dot with butter, sprinkle with brown sugar, and drizzle with rum. Bring long sides of foil together and seal well; fold up and seal each end.
5. 5 Cook kabobs and fruit packets on the preheated grill, covered, turning kabobs occasionally, until beef is done to your liking and fruit is soft and glazed, about 10 minutes.

By Alberta Rose

Ingredients

• ✓ yogurt
• mayonnaise
• paprika
• seasoned salt
• cranberry
• celery
• green apple
• grape
• pecan
• chicken
• black pepper
• whole wheat bread
• bread roll

Instructions

1. 1 Mix mayonnaise, yogurt, paprika, and seasoned salt together in a bowl; fold in cranberries, celery, apple, grapes, and pecans. Stir in chicken and season with black pepper.
2. 2 Spoon the chicken salad onto 8 slices of bread and top with remaining slices, or store in an airtight container in the refrigerator for up to 2 days.

By peloquinswife

Ingredients

• ✓ yogurt
• olive oil
• cabbage
• onion
• black pepper
• milk
• egg
• vegetable oil
• flour
• baking powder
• baking soda
• butter

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Cook and stir cabbage and onion in hot oil until soft and fragrant, about 10 minutes. Season with pepper. Set aside to cool.
2. 2 Whisk together yogurt, milk, eggs, and vegetable oil in a large bowl until evenly blended. Stir together flour, baking powder, and baking soda in another large bowl; make a well in the center. Pour yogurt mixture into the well and stir until batter is well combined. Fold in cooled cabbage and onion.
3. 3 Melt butter in a large skillet over medium heat. Pour 1/4 cupfuls of batter into the hot skillet and cook until bubbles appear on the surface. Flip with a spatula and cook until browned on the other side.

By MRSPINK

Ingredients

• ✓ yogurt
• sweet potato
• sunflower oil
• red onion
• garlic
• black bean
• barbecue sauce
• shallot
• salt
• lemon juice
• cilantro
• aluminum foil

Instructions

1. 1 Preheat the grill to medium heat.
2. 2 Wrap the sweet potatoes in Reynolds Wrap® Aluminum Foil individually so they are completely covered. Place them onto the grill, cover and cook for 45 minutes to 1 hour. You want the potatoes to feel very soft inside the foil. When they are done, remove them from the grill and keep them in the foil until ready to assemble and serve.
3. 3 Make the beans while the potatoes are baking. Heat oil in a medium-sized pan over medium heat. Add the onions and cook for 7 to 10 minutes until soft and starting to brown. Add the garlic and cook for another 2 minutes. Then add the beans and BBQ sauce. Stir to combine the ingredients, bring the heat to low and continue cooking for another couple of minutes to heat all of the ingredients.
4. 4 Make the cilantro cream. Place the yogurt, shallots, salt and lemon juice into a food processor and pulse several times until smooth. Add in the cilantro leaves and pulse a couple of times just until they are chopped and incorporated.
5. 5 Assemble the potatoes. Cut a slit down the center lengthwise of the potato and gently pull the sides apart just enough to create a well for the beans. Then add a couple spoonfuls of the BBQ beans and finish with a drizzle of the cilantro cream. Garnish with some roughly chopped cilantro leaves.

By Reynolds KitchensR

Ingredients

• ✓ yogurt
• butter
• onion
• butternut squash
• apple
• potato
• ginger root
• white pepper
• water
• apple cider
• brown sugar
• pecan

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until softened, about 4 minutes. Add squash, apples, potato, ginger, and white pepper; stir in water. Cover and bring to a boil; reduce heat to low and simmer until potatoes are tender, 12 to 15 minutes.
2. 2 Transfer soup, in batches, to the bowl of a food processor or blender; pulse until smooth. Return puréed soup to the saucepan; repeat with remaining chunky soup. Stir apple cider and brown sugar into puréed soup; heat to boiling.
3. 3 Garnish servings with a dollop of yogurt; sprinkle with pecans.

By dakota kelly

Ingredients

• ✓ yogurt
• tilapia fillet
• taco seasoning mix
• olive oil
• taco shell
• lime juice
• sugar
• lime zest
• salt
• coleslaw mix
• cilantro
• jalapeno pepper
• tomato

Instructions

1. 1 Season tilapia fillets with taco seasoning.
2. 2 Heat oil in a 12-inch skillet over medium heat. Cook fish in hot oil until fish flakes easily with a fork, 3 to 4 minutes per side. Remove from heat and cut into bite-size pieces.
3. 3 Preheat oven to 325 degrees F (165 degrees C).
4. 4 Heat taco shells in preheated oven until crisp, about 5 minutes.
5. 5 Mix yogurt, lime juice, sugar, lime zest, and salt together in a large bowl. Stir in coleslaw mix, cilantro, and jalapeno; let stand 5 minutes.
6. 6 Spoon about 1/4 cup fish and 1/4 cup coleslaw mixture into each taco shell. Top each with 1 tablespoon tomato.

By irvinetustin

Ingredients

• ✓ yogurt
• black bean
• chicken broth
• cooking spray
• onion
• garlic
• tomato
• green chile pepper
• lime juice
• cumin
• red pepper flakes
• cilantro

Instructions

1. 1 Empty 1 can black beans into a blender. Pour in chicken broth. Cover and purée until smooth. Set aside.
2. 2 Heat a large saucepan coated with cooking spray over medium-high heat; cook and stir onion and garlic in the saucepan until onion is tender, about 5 minutes. Stir remaining 1 can black beans and liquid, tomatoes, yogurt, lime juice, cumin, red pepper flakes, and puréed beans into onion mixture; bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally. Garnish with cilantro to serve.

By judy2304

Ingredients

• ✓ yogurt
• ranch dressing mix
• buttermilk
• taco seasoning mix
• romaine lettuce
• red pepper
• black bean
• white corn
• sweet onion
• green chile pepper
• tomato
• cheddar cheese
• avocado
• cilantro

Instructions

1. 1 Mix dressing mix, buttermilk, yogurt, and taco seasoning mix together in a mixing bowl.
2. 2 Line a large serving bowl with the torn lettuce.
3. 3 Mix roasted peppers, black beans, corn, onion, and green chiles together in a bowl. Spread mixture over the lettuce. Top with tomatoes; sprinkle with Cheddar cheese. Arrange avocado slices in an overlapping circle. Garnish with cilantro. Serve with dressing on the side.

By Anne Z

Ingredients

• ✓ yogurt
• rosemary
• parsley
• garlic
• lemon
• leg of lamb
• onion
• olive oil
• rosemary
• salt
• black pepper
• parsley
• garlic
• lemon

Instructions

1. 1 To make the marinade: Combine yogurt, 4 sprigs rosemary, 1/2 bunch parsley, 1/2 head garlic, and zest from 1 ½ lemons in a large glass or ceramic bowl. Add lamb and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 to 48 hours.
2. 2 To roast the lamb: The next day, preheat the oven to 400 degrees F (200 degrees C).
3. 3 Spread onions on bottom of a roasting pan. Remove lamb from marinade; rinse, pat dry, and set aside. Discard marinade.
4. 4 Combine olive oil, 4 sprigs rosemary, salt, pepper, 1/2 bunch parsley, 1/2 head garlic, and zest from 1 ½ lemons in a food processor; pulse until mixture becomes a smooth paste. Rub lamb with paste; place on top of onions in the roasting pan.
5. 5 Bake in the preheated oven for 20 minutes, then reduce the temperature to 325 degrees F (165 degrees C). Continue baking until desired doneness, 40 to 50 minutes for medium-rare. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C).

By Ginna Rodriguez

Ingredients

• ✓ yogurt
• garlic
• paprika
• olive oil
• hot chile paste
• cayenne pepper
• chicken
• salt
• olive oil
• sherry vinegar
• ketchup
• hot chile paste
• paprika
• salt
• pepper

Instructions

1. 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. 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. 3 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
4. 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. 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. 6 Grill chicken, skin-side down, on the preheated grill for 4 minutes with grill lid closed.
7. 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. 8 Spoon sherry vinegar mixture over cooked chicken and serve.

By John Mitzewich