Grilled Aleppo Pepper Chicken Thighs

3 tablespoons Aleppo pepper (crushed or flakes) or substitute Maras Pepper, or substitute 4 teaspoons dried crushed red pepper plus 4 teaspoons Hungarian sweet paprika

2 cups plain whole-milk Greek-style yogurt ( 16 ounces)

4 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

4 tablespoons tomato paste

1 tablespoon coarse kosher salt

¼ teaspoon freshly ground black pepper

10 to 12 garlic cloves, flattened and skins removed

2 unpeeled lemons, sliced into thin rounds.

4 pounds skinless boneless chicken thighs

Directions at panningtheglobe.com

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