Brush the chicken on both sides with oil and season evenly with the paprika, pepper, and 1 teaspoon salt. Grill the chicken, smooth (skin) side down first, over direct medium heat, with the lid closed, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once and basting frequently with the larger quantity of sauce. Remove from the grill and let rest for 3 to 5 minutes. Cut the chicken lengthwise into thin slices. Place in a bowl with any accumulated juices. Add the reserved 2 tablespoons sauce and gently stir to coat.
Brush the chicken on both sides with oil and season evenly with the paprika, pepper, and 1 teaspoon salt. Grill the chicken, smooth (skin) side down first, over direct medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, 8 to 12 minutes, turning once and basting frequently with the larger quantity of sauce. Remove from the grill and let rest for 3 to 5 minutes. Cut the chicken lengthwise into thin slices. Place in a bowl with any accumulated juices. Add the reserved 2 tablespoons sauce and gently stir to coat.
Brush the chicken on both sides with oil and season evenly with the paprika, pepper, and 1 teaspoon salt. Grill the chicken, smooth (skin) side down first, over medium heat, with the lid closed, until the thickest part of the chicken registers 165°F, 8 to 12 minutes, turning once and basting frequently with the larger quantity of sauce. Remove from the grill and let rest for 3 to 5 minutes. Cut the chicken lengthwise into thin slices. Place in a bowl with any accumulated juices. Add the reserved 2 tablespoons sauce and gently stir to coat.