Yogurt Aleppo Pepper Marinated Grilled Chicken
Aleppo Marinated Grilled Chicken
1 package boneless skinless chicken thighs
1 1/2 T Aleppo pepper
1 T warm water
1 cup full fat plain yogurt
3 Tablespoons Olive Oil
2 Tablespoons red wine vinegar
2 Tablespoons tomato paste
2 tsp kosher salt
1 tsp freshly ground black pepper
6 crushed garlic cloves or big squeeze garlic paste
1 lemon, thinly sliced
Trim any extra fat from the chicken.
Blend the Aleppo pepper with 1 tablespoon of warm water and let it sit to form a thick paste as you prepare the rest of the marinade.
Blend the yogurt, olive oil, red wine vinegar, tomato paste with a whisk. Stir in the salt and pepper, And the Aleppo pepper. Mix in the garlic.
Place the chicken in a single layer in a non-reactive pan and pour over the marinade and turn the chicke to coat. Add one sliced lemon to the pan.
Cover and put in the fridge, at least four hours, but preferably all day. Turn occasionally.
Preheat your grill, and grill at medium high about 6 minutes each side—check temp with thermometer, looking for 165 Fahrenheit.