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grilled Aleppo pepper chicken on a platter with grilled lemons

Grilled Aleppo Pepper Chicken Thighs

  • Author: Lisa
  • Total Time: 22 mins
  • Yield: 8 servings 1x


This recipe is adapted from a recipe in Bon Appetit

The most tender and delicious grilled chicken thighs ever! A very easy recipe and always a huge crowd pleaser.


  • 3 tablespoons Aleppo pepper (crushed or flakes) or substitute Maras Pepper, or substitute 4 teaspoons dried crushed red pepper plus 4 teaspoons Hungarian sweet paprika
  • 2 cups plain whole-milk Greek-style yogurt (16 ounces)
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 4 tablespoons tomato paste
  • 1 tablespoon coarse kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 10-12 garlic cloves, flattened and skins removed
  • 2 unpeeled lemons, sliced into thin rounds.
  • 4 pounds skinless boneless chicken thighs


  1. In a large bowl combine the 3 tablespoons Aleppo pepper with 2 tablespoons warm water. Stir and let sit for 5 minutes for the water to be absorbed. (if using red pepper flakes and paprika, combine 4 teaspoons of each in the bowl with 4 tablespoons warm water)
  2. Add the next six ingredients to the bowl: Yogurt, oil, vinegar, tomato paste, salt, and pepper. Stir thoroughly to combine.
  3. Next mix in the garlic and lemon slices. Add the chicken and stir to fully combine all ingredients.
  4. Cover bowl with plastic wrap and chill for at least an hour (and up to a day)
  5. Preheat the barbecue to medium-high heat. Rub oil over the grates. Sprinkle chicken with salt and pepper. Grill the chicken about 6 minutes per side, or until cooked through.
  6. Serve with grilled lemons and garlic. Enjoy!
  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Category: Main Dish
  • Method: Grill
  • Cuisine: Turkish

Keywords: barbecued chicken thighs, grilled chicken thighs, marinated grilled chicken thighs, grilled boneless chicken thighs