Perfect for summer grilling and so delicious! I like to spatchcock a whole chicken and throw this on my smoker for 45 minutes. You can also eliminate the yogurt for a dairy-free version and add a bit of water to get a nice paste to spread over the chicken.
What You’ll Need:
1 1/2 Tablespoons Aleppo pepper *
(or 2 teaspoons dried crushed red pepper plus 2 teaspoons Hungarian sweet paprika)
1 cup (8 ounces) plain Greek yogurt (optional)
2 Tablespoons extra virgin olive oil
2 Tablespoons red wine vinegar
2 Tablespoons tomato paste
2 heaping teaspoons garlic, minced
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon onion powder
1/4 teaspoon cayenne pepper
3 Tablespoons lemon juice
2 teaspoons coarse sea salt
1 teaspoon pepper, freshly ground
2 lemons, cut into wedges for serving
2 – 3 lbs. whole chicken, cut along the spine and flattened
What to Do:
If using Aleppo pepper, first place in a small bowl and mix in 1 tablespoon warm water. Let stand until thick paste forms, about 5 minutes.
If using dried crushed red pepper and paprika, place in small bowl and stir in 2 tablespoons warm water and let stand until paste forms, or about 5 minutes.
Add yogurt, olive oil, red wine vinegar, tomato paste, garlic, cumin, coriander, onion powder, cayenne pepper, lemon juice, 2 teaspoons coarse salt and 1 teaspoon black pepper; whisk until well-blended. If eliminating yogurt, add 2 Tablespoons warm water to paste and mix well.
Spread rub over entire chicken. I like to lift the skin up and put some of the rub directly on the breast and thighs. Save remaining rub and set aside. Cover chicken and chill several hours or minimum 1 hour before grilling.
Heat grill to medium–high heat. Spray grill grate with olive oil and place chicken on grill, cover, and baste every 15 minutes with remaining rub until chicken is tender, or about 45 minutes total.
Transfer to wooden platter, cover chicken and let rest 10 minutes. Cut chicken into several pieces, surround with lemon wedges and serve. Enjoy!
* You can find Aleppo Pepper in specialty spice store finely ground or crushed flakes either work.
