Aleppo Pepper Chicken Bites
Juicy bite sized chicken pieces are seared until bronzed and tossed with a cool, minty yogurt sauce. Aleppo pepper brings warm, gentle heat and a little fruitiness to this mouthwatering dish.
Servings: 4
Equipment
- Box Grater or Garlic Press
- Skillet Large
Ingredients
- 1 Cup Greek yogurt plain full-fat
- 3 Cloves garlic grated
- 5 Tablespoons olive oil
- 2 Teaspoons honey
- 1 ½ Teaspoons Aleppo pepper flakes dried
- 1 Teaspoon ground paprika
- 1 Teaspoon salt
- ¼ Teaspoon black pepper freshly ground
- 1 ½ Pounds chicken thighs boneless and skinless, cut into chunks
- 1 Tablespoon mint leaves fresh, minced
- juice of a lemon
Instructions
Marinate the Chicken
- In a large bowl, mix ⅓ cup of the Greek yogurt with grated garlic, 1 tablespoon of the olive oil, the honey, Aleppo pepper, paprika, ¾ teaspoon salt, black pepper, and half the lemon juice until well combined.
- Add the chicken chunks to the bowl and toss to coat evenly with the marinade.
- Cover and let it marinate for 15 minutes.
Make the Yogurt Sauce
- In a small bowl, add the remaining ⅔ cup Greek yogurt, 3 tablespoons olive oil, the remaining lemon juice, ¼ teaspoon salt, and fresh mint.
- Mix well and set aside.
Cook the Chicken
- Preheat a large skillet over a medium-high heat.
- Add 1 tablespoon olive oil and swirl to coat the pan evenly.
- Arrange the chicken pieces in a single layer and cook undisturbed until deeply browned and easily released from the pan, 3 or 4 minutes.
- Flip the chicken pieces and cook on the other side for another 3 or 4 minutes.
- Stir frequently and continue cooking until the chicken is evenly browned and cooked through, another 2 or 3 minutes.
Serve and Enjoy
- Transfer the chicken to a serving plate and serve hot with the minted yogurt sauce.
Notes
Use full-fat yogurt: It clings better and protects the meat.
Make extra sauce: The minty yogurt sauce doubles as a great dip for vegetables or pita chips, so feel free to make a little extra!
Cut evenly: Similar size chunks cook at the same pace. I find 1 to 1 ½-inch pieces are perfect.
Don’t over-marinate: Avoid marinating the chicken for more than 30 minutes, as the acid in the lemon juice can begin to break down the chicken and affect its texture.
Preheat the pan: Ensure your skillet is properly preheated before adding the chicken. This helps to develop a good sear and prevents excessive sticking, though a little sticking is fine and adds flavor.
Don't crowd the skillet: Sear in batches for the best crust.
Let it release: Flip when the chicken lifts easily from the pan.
Make extra sauce: The minty yogurt sauce doubles as a great dip for vegetables or pita chips, so feel free to make a little extra!
Cut evenly: Similar size chunks cook at the same pace. I find 1 to 1 ½-inch pieces are perfect.
Don’t over-marinate: Avoid marinating the chicken for more than 30 minutes, as the acid in the lemon juice can begin to break down the chicken and affect its texture.
Preheat the pan: Ensure your skillet is properly preheated before adding the chicken. This helps to develop a good sear and prevents excessive sticking, though a little sticking is fine and adds flavor.
Don't crowd the skillet: Sear in batches for the best crust.
Let it release: Flip when the chicken lifts easily from the pan.
Nutrition
Calories: 574kcal | Carbohydrates: 6g | Protein: 33g | Fat: 46g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 25g | Trans Fat: 0.1g | Cholesterol: 169mg | Sodium: 732mg | Potassium: 451mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 435IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 2mg
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