Yogurt-Marinated Chicken with Paprika for a little KICK!

Ingredients:
2 Tablespoons paprika
1/2 Tablespoons crushed red pepper
1 cup plain whole milk greek yogurt or honey if you prefer (8 ounces)
3 Tablespoons Extra virgin olive oil
2 Tablespoons red wine vinegar
2 Tablespoons tomato paste
2 teaspoons course kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon white pepper
6 garlic cloves crushed
2 unpeeled lemons thinly sliced into rounds or wedges
1 tablespoon sugar
2 and 1/4 pound boneless, skinless chicken breasts pounded so they are thin.

In a large bowl place paprika and crushed red pepper and mix in 1 tablespoon WARM water. Let stand until thick paste forms which will probably take about 5 minutes. Add yogurt, olive oil, red wine vinegar, tomato paste, coarse salt, black pepper, white pepper to the paprika paste and mix thoroughly. I like to use a spoon to mix but some use a whisk. Use whichever you prefer. Stir in garlic, sugar and lemons and then add the chicken. Typically i will either add everything to the bowl and chill and cover for an hour or put the chicken in a zip lock bag and pour the marinade over the top and refrigerate. You can marinate this chicken up to one day ahead of time if you prefer. If you do plan to marinate for more than 2 hours I would suggest using a little more sugar because you don't want the marinade too lemony or garlicky and it cuts that a little.
To cook - you can barbecue the chicken if you want but it will get a little messy so i suggest putting foil down. I prefer to use olive oil and sauté the chicken until it is golden on a moderate heat level and I don't like to flip it very often because it can lose its marinade. I also like to get it almost crispy and keep the chicken moist. I think this recipe is great paired with salad or a potato dish. You can also serve this recipe as Kebabs and add vegetables in between the chicken on the skewers.

ENJOY