Roasted Chicken Thighs with Lemon and Aleppo Pepper
Aleppo Pepper is a beautiful, crushed pepper flake, bursting with salty, sour heat and sunny flavor. It’s been gaining traction in the US in recent years; it had a brief moment as a nouveau kitchen darling in the early 2000s before disappearing off shelves with the onset of the Syrian civil war. Now that this pepper is grown in a different region, it is available for sale again and is experiencing a culinary renaissance as more and more people become familiar with this alluring spice.
We decided to play Aleppo Pepper’s salt-tart flavor profile against the succulent flavor of chicken thighs. Inherently more flavorful than lean chicken breasts, the rich thigh meat provides a balance to the acidic highs and smoky pepper lows that Aleppo brings. We marinated this dish in yogurt to tenderize it even further, for an easy way to achieve fall-off-the-bone goodness. Garnish with something fresh and green, like parsley or chives, to lift the palate upward and balance all the deep, rich flavors. Serve this with a green salad for a light dinner, and slice up the leftovers for wraps the next day.
- 4 Tablespoons Aleppo Pepper
- 1/2 cup plus 2 Tablespoons water, divided
- 1 lemon, for zesting and juicing
- 1 cup full-fat Greek yogurt
- 3 Tablespoons plus a drizzle of olive oil, divided
- 2 Tablespoon tomato paste
- 1 teaspoon Ground Cumin
- 6 crushed garlic cloves
- 2 teaspoons plus a pinch of Fine Sea Salt, divided
- 2 pounds boneless, skinless chicken thighs
- 2 lemons, sliced for grilling
- Black Pepper Fine Grind to taste
1. Combine Aleppo Pepper and 2 Tablespoons of warm water and allow them to steep for 5 minutes. Stir to form a paste.
2. Zest 1 lemon and put zest in a bowl large enough to hold all ingredients. Juice the zested lemon into the bowl.
3. Add all ingredients except the chicken and 2 sliced lemons into the large bowl to create marinade and stir thoroughly.
4. Add chicken to the marinade and cover. Refrigerate and allow to marinate for at least 2 hours and up to 2 days.
5. Remove thighs from marinade; you don’t want a thick coating of yogurt on the chicken but some can remain. Grill thighs on a medium hot grill. Cook for 5-8 minutes per side, until grill marks have developed and meat is fully cooked to an internal temperature of 165°F. Set aside to rest.
6. Toss sliced lemons with a drizzle of olive oil, a pinch of salt, and black pepper to taste. Grill on both sides until grill marks develop.
7. Season with salt and pepper to taste. Top with freshly chopped parsley, chopped chives, or an additional shake of Aleppo Pepper.
