Let's get grilling

1 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. Add the yogurt, olive oil, vinegar, tomato paste, garlic, and lemon juice and zest. Stir well and season to taste with salt and pepper.
2 Season the chicken with salt and pepper as well, and then add to bowl; toss to coat well. Cover and let marinate for at least one hour, up to overnight.
3 Build a charcoal fire for direct grilling using Kingsford® Charcoal. Preheat the grill to 450°F, and brush grill grates with oil. Remove chicken from the marinade and place on the grate. Grill for about 5–7 minutes per side, or until cooked through. Sprinkle with parsley and serve with extra lemons, for squeezing. Enjoy!
Cooking for 6 people

Ingredients


  • 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)
    tablespoons
  • plain whole-milk Greek-style yogurt
    1 cup
  • extra-virgin olive oil
    3 tablespoons
  • red wine vinegar
    1 tablespoon
  • tomato paste
    2 tablespoons
  • garlic, smashed and coarsely chopped
    4 cloves
  • lemon (zest and juice)
    1
  • extra lemons for serving
  • kosher salt and ground pepper, to taste
  • boneless, skinless chicken thighs
    2 pounds
  • chopped parsley, for garnish

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