It has a lot of flavor, but isn't really spicy. The Aleppo is a pretty mild pepper. And I particularly liked how easy it was. Put the chicken in marinade in the morning, grill it that night.
After mixing the Aleppo with a little water you let it sit while you get the rest of the marinade together.
Full fat yogurt, salt and pepper, tomato paste, olive oil, red wine vinegar, lemon juice, and crushed garlic. Lots of garlic.
The Aleppo and water forms a thick paste. Whisk in the yogurt.
Then the liquids, salt and pepper, and finally the tomato paste.
I think the recipe says 6 cloves of garlic. There were only a few cloves left in the bulb I was using, so I just threw them all in.
Then pour the marinade over boneless, skinless chicken thighs and turn to coat. Into the fridge for the day, turning occasionally.
That evening, after turning on the grill to heat up, I took the chicken out and seasoned it with salt and pepper, and a little more Aleppo.
I used foil dipped in vegetable oil to oil the grates, and on to the grill the chicken went. The heat at medium high. 6 minutes each side (check temp with instant read thermometer).
A food stylist I'm not. Here is the plate of finished chicken.
And here it is on a little rice.
I wish you could smell this chicken. I wish you could taste this chicken. You would immediately plan to make it. It's delicious and the chicken is super juicy.
Here's the link.
http://www.epicurious.com/recipes/food/views/yogurt-marinated-chicken-kebabs-with-aleppo-pepper-353832