Greek Seasoning Grilled Chicken Thighs

Let's get the grill fired up and make something fun! This dish is full of flavor and  beautiful. Make it for friends or family. 

Serve with a green salad for a light dinner, and slice up the leftovers for wraps the next day.

Ingredients

• 4 Tbsps. Turkish Aleppo Pepper
• 1/2 cup plus 2 Tbsp. Water, divided
• 1 Lemon, for zesting and juicing
• 2 Lemons, sliced for grilling
• 2 lbs. boneless, skinless Chicken thighs
• 1 cup Greek yogurt, full fat
• 3 Tbsps. Greek Seasoning Extra Virgin Olive Oil
• 2 Tbsps. Tomato paste
• 1 tsp. Ground Cumin
• 6 garlic cloves, crushed 
• 2 tsp. Sea Salt

Directions

1. Combine Aleppo Pepper and 2 Tbsp of warm water and steep for 5 minutes. Stir to form a paste.
2. Zest 1 lemon and put the zest in a bowl large enough to hold all ingredients. Juice lemon into that same bowl. Add all ingredients except the chicken and 2 sliced lemons into the large bowl to create marinade and stir thoroughly.
3. Add chicken to the marinade and cover. Refrigerate and allow to marinate for at least 2 hours and up to 2 days.
4. 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.
5. 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 olive oil, salt, and pepper and grill on both sides until grill marks develop. Season with salt and pepper to taste.
7. Garnish with freshly chopped parsley, chopped chives, or an additional shake of Aleppo Pepper.