Aleppo Pepper Chicken Bites

Don’t miss my slow cooker steak bites, za’atar crusted chicken with farro, spinach and red bean shakshuka and pink beetroot hummus.

Aleppo Pepper Chicken Bites Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Boneless skinless chicken thighs: Juicy, forgiving and hard to overcook, although you can use chicken breasts instead if preferred.
Greek yogurt: Tenderizes the chicken and makes a cool, creamy sauce.
Garlic: Sharp aroma that lifts the marinade.
Olive oil: Helps sear the meat and enriches the sauce.
Honey: Honey in the marinade adds sweetness and caramelizes in the pan to give a smoky, grilled flavor to the chicken.
Lemon juice: Adds a bright acidity to balance the spices.
Spices: The Aleppo pepper and paprika combination brings gentle heat and warm color. Aleppo peppers are mildly spicy with a fruity, slightly tangy note and gentle warmth. Find Aleppo pepper flakes in specialty foods stores or on Amazon.
Mint: Offers a fresh, cooling finish for the yogurt sauce.

How to Make Aleppo Pepper Chicken Bites

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Make the marinade: Whisk yogurt, olive oil, honey, Aleppo pepper, paprika, garlic and lemon juice until smooth.
Coat the chicken: Toss chicken pieces in the marinade until evenly coated and let it sit so the flavors soak in. Discard marinade when done.
Mix the sauce: Combine yogurt, olive oil, lemon juice and mint until creamy.
Sear the chicken: Heat oil in a pan, add chicken in a single layer and cook to golden brown on both sides.
Finish cooking: Stir until the pieces are cooked through and well glazed.
Serve: Transfer to a platter and spoon over the minted yogurt sauce.

Substitutions and Variations

Gluten-free: The recipe is naturally gluten-free. Serve with rice or gluten-free flatbread or naan bread.
Dairy-free: Use unsweetened coconut yogurt for both marinade and sauce.
Spicier: Add a pinch of cayenne or use additional Aleppo pepper in the spice mixture.
Herb swap: Use fresh dill or parsley instead of the mint.
Different tang: Swap the lemon juice for red wine vinegar.
Lean cut: Chicken breast works if cooked just to doneness.
Different cooking method: Thread chicken pieces on metal skewers for grilling or air frying and brush thighs generously with oil, turning skewers occasionally, so they char. Chicken skewers are fun to make and everyone loves food on sticks! Alternatively you could roast chicken pieces in a shallow baking dish in the oven.

Serving Suggestions

Appetizers: Enjoy air fryer veggie skewers with honey butter and/or tzatziki.
Side dishes: Garnish your Aleppo chicken cubes with lemon wedges or lemon slices, and perhaps a sprig of fresh mint, and serve with honeycomb bread, Greek salad or orzo salad.
Dessert: Finish with baklava crinkle.

How to Store

Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Freeze: You can freeze the chicken in an airtight container for up to 3 months. Don’t freeze the yogurt sauce as it will separate and go watery.
Thaw: Defrost it in the refrigerator overnight.
Reheat: Reheat the chicken in a skillet over medium heat or in the oven to preserve its texture.