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Driven by a passion that borders on obsession that developed in me at a very young age I always knew I was going to be a chef.

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Address:   Greenville, SC
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Chef Veera

Cajun Paprika Chicken Plate Focus

Chicken With A Kick!


Delicious, juicy, tender and with a kick, this chicken recipe makes a great weeknight meal, and you can slice leftovers to serve over a salad or stuff into a pita pocket with some cooling Tzatziki sauce.


This is a smokey and super flavorful marinade and I encourage you to be generous with the paprika as it adds a little warmth but tremendous depth of flavor. I like my chicken spicy, but feel free to reduce the level of heat by reducing or eliminating the cayenne pepper and sriracha sauce. The chicken will still be delectable from the paprika and all the spices in the rub.


I love marinading chicken in Greek yogurt, as it tenderizes the meat slowly and adds a delicious crust to the finished product. BE BRAVE and substitute the yogurt with ¼ cup of a high-quality extra virgin olive oil if you prefer — it will still taste amazing.


Who says grilling is for summer only!


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Cajun Paprika Spicy Chicken




2 lb boneless chicken breasts (cut each breast in half to increase surface area)

½ cup plain, low fat Greek yogurt

3 tablespoons O&V Cajun Paprika Rub *

2 tablespoons O&V Roasted Garlic grape seed oil *

2 tablespoon O&V Smoked Paprika *

1 teaspoon minced garlic

1 ½ tablespoons lemon juice

½ teaspoon fresh ground pepper

¼ teaspoon salt

1 teaspoon cayenne pepper (more for additional heat)

2 tablespoon Sriracha or hot sauce (optional and for additional heat)

Sprigs of parsley for garnish





Combine the Greek yogurt with the Cajun paprika rub, EVOO, Smoked Paprika, minced garlic, lemon juice, ground pepper, salt, cayenne pepper and sriracha if using. Mix well.


Place the chicken pieces in a gallon sized zippered plastic storage bag. Spoon the yogurt marinade over the chicken. Seal the bag and move the chicken pieces around till they are all well coated and the marinade is well distributed. Place the bag in the refrigerator for at least 2-3 hours, and as much as 8-10 hours.


Preheat grill to medium heat. Brush the grill grates with oil. Shake excess marinade off from the chicken pieces. Grill for 4-5 minutes on each side with the lid closed until browned and fully cooked.


Remove and serve over a salad, with naan or pita bread, or with steamed green vegetables





Serves 4

Active Time: 25 minutes Total Time: 25 minutes plus time for marinating (3-10 hours)





* Any high-quality unflavored EVOO will work well in place of the O&V Roasted Garlic grapeseed oil, just add a little more minced garlic to the marinade. The Cajun Paprika Rub has sea salt, coriander, garlic, pepper, mustard, chili flakes and some herbs like oregano, thyme, and marjoram along with a little paprika. Feel free to make up your own blend using these spices if you prefer, but regardless of the spice mix, make sure to go heavy on the Smoked Paprika. It provides a really wonderful depth of flavor.














Categories: Entrée, Appetizer, Poultry, Chicken, Cajun Paprika Rub, Smoked Paprika, Roasted Garlic Grape Seed Oil, Spicy Grilled Chicken, Easy Weeknight Meal, Weekend Meal Prep,




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