I love the East Coast on a Summer evening. And nothing says Summer to me like a BBQ on a warm evening.
This is one of my favorite BBQ recipes. A little heat, a lot of flavor. Serve with roasted bell peppers and a potato salad (I am usually unimpressed by potato salad but will post a recipe below from Blue Apron that I just made with capers, creme fraiche, and lemon juice with diced shallots that change my mind) and call it a successful BBQ!
This recipe is from Epicurious.com. Enjoy!
- 1 1/2 tablespoons Aleppo pepper* or 2 teaspoons dried crushed red pepper plus 2 teaspoons Hungarian sweet paprika, plus additional Aleppo pepper or paprika for sprinkling
- 1 cup plain whole-milk Greek-style yogurt** (8 ounces)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons tomato paste
- 2 teaspoons coarse kosher salt
- 1 teaspoon freshly ground black pepper
- 6 garlic cloves, peeled, flattened
- 2 unpeeled lemons; 1 thinly sliced into rounds, 1 cut into wedges for serving
- 2 1/4 pounds skinless boneless chicken (thighs and/or breast halves), cut into 1 1/4-inch cubes
- Special equipment: Flat metal skewers
If using Aleppo pepper, place in large bowl and mix in 1 tablespoon warm water. Let stand until thick paste forms, about 5 minutes. If using dried crushed red pepper and paprika combination, place in large bowl and stir in 2 tablespoons warm water and let stand until paste forms, about 5 minutes. Add yogurt, olive oil, red wine vinegar, tomato paste, 2 teaspoons coarse salt, and 1 teaspoon black pepper to spice mixture in bowl; whisk to blend. Stir in garlic and lemon slices, then chicken. Cover and chill at least 1 hour. Do ahead Can be made 1 day ahead. Keep chilled.
Prepare barbecue (medium-high heat). Thread chicken pieces on metal skewers, dividing equally. Discard marinade in bowl. Sprinkle each skewer with salt, pepper, and additional Aleppo pepper or paprika. Brush grill rack with oil. Grill chicken until golden brown and cooked through, turning skewers occasionally, 10 to 12 minutes total. Transfer skewers to platter. Surround with lemon wedges and serve.
*A slightly sweet Syrian pepper with a moderate heat level; available at some specialty foods stores and from wholespice.com.
**A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe’s and Whole Foods markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.
Aleppo pepper is sold finely ground or crushed into small flakes; either one will work well in this recipe.
Blue Apron’s Creme Fraiche Potato Salad
1/2 pound red potatoes
2 Tbs capers
1/3 cup creme fraiche
1 small bunch mint
Cut the potatoes into bite-sized pieces. Add the potatoes to the pot of boiling water. Cook 11 to 13 minutes, or until tender when pierced with a fork.
Pick the mint off the stems; discard the stems. Roughly chop the capers. Using a peeler, remove the rind of the lemon, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a bowl with the juice of all 4 lemon wedges and season with salt and pepper.
Make the crème fraîche sauce:
In a medium bowl, combine the crème fraîche, shallot-lemon juice mixture and half the mint (roughly chopping just before adding); season with salt and pepper to taste.
Drain potatoes thoroughly and return to the pot. Off the heat, add the capers and half the crème fraîche sauce; stir to combine and season with salt and pepper to taste. You will have extra sauce that goes well with salmon or more for the salad.