Yogurt-Marinated Chicken with Aleppo Pepper
Pairs Well With
1½ tablespoons Aleppo pepper
1 tablespoon warm water
1 cup plain whole milk Greek yogurt
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons tomato paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 garlic cloves, peeled and chopped
2 unpeeled lemons, thinly sliced
2¼ pounds boneless chicken thighs
Place Aleppo pepper in large bowl and mix in 1 tablespoon warm water. Let stand for 5 minutes. Add yogurt, olive oil, red wine vinegar, tomato paste, salt and black pepper. Whisk to blend. Stir in garlic and lemon slices, then chicken. Let sit for 30 minutes. Prepare barbecue and grill until cooked through. Serve with Zucchini Ribbon Salad (see recipe below).
Zucchini Ribbon Salad
3 to 4 fresh zucchini
¼ cup fresh squeezed lemon juice
¼ cup olive oil
¼ cup shaved parmesan shards
¼ cup toasted pine nuts
Kosher salt and freshly ground pepper to taste
Using a vegetable peeler, make long ribbons of each zucchini. In bowl, mix together lemon juice, olive oil, salt and pepper. Mix in cheese and pine nuts and toss together with the zucchini.
Our former winery hospitality coordinator, Shelley Hutchison, created this deceptively simple dish that pairs wonderfully with the 2014 Russian River Pinot Noir. For her efforts, Shelley wins a magnum of this appellation blend.