Grilled Chicken with Yogurt, Hot Pepper, and Garlic

Name: Grilled Chicken with Yogurt, Hot Pepper, and Garlic
Yield: Serves 4
Cuisine: Turkey
Ingredients: 2 lemons, 1 thinly sliced crosswise, seeds removed, 1 cut into wedges, for serving; 6 cloves garlic, peeled and crushed with the side of a cleaver; Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper; 1½ pounds skinless, boneless chicken thighs or breasts, cut into 1 × 1 × ½-inch pieces; 1½ pounds skinless, boneless chicken thighs or breasts, cut into 1 × 1 × ½-inch pieces; 1½ pounds skinless, boneless chicken thighs or breasts, cut into 1 × 1 × ½-inch pieces; 1 cup Turkish- or Greek-style plain yogurt; 3 tablespoons extra-virgin olive oil; 2 tablespoons Aleppo pepper, or 2 teaspoons American-style hot red pepper flakes plus 4 teaspoons sweet paprika; 1 cup Turkish- or Greek-style plain yogurt; Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper; 2 tablespoons red wine vinegar; 2 tablespoons tomato paste; 2 tablespoons Aleppo pepper, or 2 teaspoons American-style hot red pepper flakes plus 4 teaspoons sweet paprika; 2 tablespoons Aleppo pepper, or 2 teaspoons American-style hot red pepper flakes plus 4 teaspoons sweet paprika

Preparation info

Serves
4

Difficulty
Medium

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

Every barbecue culture has its version of grilled chicken. Turkey’s uses a relatively small number of seasonings—yogurt, tomato paste, garlic, and Turkish red pepper—to create a mouth-blasting range of flavors. As in all good barbecue, there are multiple layers of flavor, first from the yogurt and tomato marinade, then from the crusting of salt and hot pepper flakes. And nobody does it better than Musa Dagdeviren, chef-owner of the restaurant Çiya, on the Asian side of Istanbul.

Ingredients

Asia
Turkey
Main course
Gluten-free
Spicy
Mediterranean

Ingredients

Method