Cooking for 6 people
Ingredients
-
extra lemons for serving
- 2 lb.
boneless, skinless chicken thighs
-
chopped parsley, for garnish
- 1 1/2 tbsp.
Aleppo pepper (Note: If you can’t find Aleppo pepper, you can substitute a mixture of paprika and red pepper flakes, using less red pepper flakes depending on how much spice you like)
- 1 tbsp.
warm water
- 1 cup
plain whole-milk Greek-style yogurt
- 3 tbsp.
extra-virgin olive oil
- 1 tbsp.
red wine vinegar
- 2 tbsp.
tomato paste
- 4 cloves
garlic, smashed and coarsely chopped
- 1
lemon (zest and juice)
-
kosher salt and ground pepper, to taste
1Food Prep
In a large mixing bowl, combine the Aleppo pepper with a tablespoon of warm water. Stir and set aside for at least 5–10 minutes.
Next, add the yogurt, olive oil, vinegar, tomato paste, garlic and lemon juice and zest into the mixing bowl. Stir well and season to taste with salt and pepper.
Then, season the chicken thighs with salt and pepper, add them to the bowl, and toss to coat well.
Finally, cover the bowl and refrigerate. Marinate for at least 1 hour or overnight.
2Grill Prep
Fuel: We recommend Kingsford™ Original Charcoal Briquets
Method: Direct-Heat Grilling
Temp: 450°F (High Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Remove the chicken from the marinade and place it on the grate, directly over the coals.
Grill for about 5–7 minutes per side, or until the chicken thighs are cooked through and reach an internal temperature 165°F on a digital meat thermometer.
Sprinkle with chopped parsley and serve with extra lemons for squeezing. Enjoy.
For safe meat preparation, reference the USDA website.
