Yogurt-Marinated Chicken with Aleppo Pepper


  • 1 1/2 tablespoons Aleppo pepper (If you don’t have Aleppo pepper you can use a mixture of 2 teaspoons dried crushed red pepper plus 2 teaspoons paprika)
  • 1 cup plain Greek-style yogurt (I use Fage or Oikos yogurt)
  • 3 tablespoons of extra-virgin olive oil or coconut oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons tomato paste
  • 2 teaspoons sea salt
  • 1 teaspoon pepper
  • 6 cloves of garlic, minced
  • 2 lemons


1. Place Aleppo pepper (or red pepper/paprika mixture) in large bowl and mix in 1 tablespoon warm water. Let stand until thick paste forms, about 5 minutes. Add yogurt, olive oil, red wine vinegar, tomato paste, 2 teaspoons coarse salt, and 1 teaspoon black pepper to spice mixture in bowl; whisk to blend. Stir in garlic and lemon slices and place mixture in a bag and add chicken. Marinade in the fridge either overnight or at least 1 hour.

2. Grill chicken on medium to medium-high heat until golden brown and cooked through, about 10 to 12 minutes.

Also makes a great recipe for kabobs!


6 responses to “Yogurt-Marinated Chicken with Aleppo Pepper

  1. I’ve been wondering what to do with Aleppo pepper I bought! Thanks for sharing, once again! I love me some yogurt-marinated chicken.

  2. I’ve never marinated my chicken with yogurt, great recipe! 😀

  3. I love the yogurt in the marinade! Extra protein 🙂

  4. Pingback: Black Pepper | Find Me A Cure

  5. Pingback: $15 for $30 Worth of Spice Blends, Olive Oils, Vinegars, and More at Galena Garlic Company | KomiDaily

  6. Pingback: Bourbon Chicken Recipe « The Cooking Channel

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