Yogurt-Marinated Chicken

 Original recipe from epicurious.com
Ingredients:

• 1 1/2 tablespoons Aleppo pepper* OR 2 teaspoons dried crushed Cayenne pepper plus 2 teaspoons sweet paprika
• 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 and minced
• 1 unpeeled lemon; thinly sliced into rounds, 
• 1 1/4 pounds skinless boneless chicken breasts

Directions:

Place Cayenne pepper and sweet paprika in a 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. NOTE:  I marinated the chicken for 24 hours, in a gallon-sized Ziploc freezer baggie in the refrigerator.

Prepare barbecue (medium-high heat). Discard marinade in bowl.  Brush grill rack with oil or use a non-stick cooking spray. Grill chicken until golden brown and cooked through, approximately 10 to 12 minutes on each side. I served the chicken with cilantro/lime Jasmine rice and cucumber/tomato Greek salad.