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Ingredients
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extra lemons for serving
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2 lb. boneless, skinless chicken thighs
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chopped parsley, for garnish
Marinade
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1.5 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)
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1 tbsp. warm water
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1 cup plain whole-milk Greek-style yogurt
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3 tbsp. extra-virgin olive oil
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1 tbsp. red wine vinegar
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2 tbsp. tomato paste
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4 cloves garlic, smashed and coarsely chopped
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1 lemon (zest and juice)
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kosher salt and ground pepper, to taste
1 Food 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.

2 Grill Prep
- Fuel: We recommend Kingsford® Original Charcoal Briquets
- Method: Direct-Heat Grilling
- Temp: 450°F (High Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
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.

3 The 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.

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