Grilled Aleppo Pepper Chicken with a Corn Salsa
- dkdspices
- Jun 27
- 3 min read
Why Grilled Aleppo Pepper Chicken?
Aleppo Pepper is a beautifully balanced chili offering a gentle, bright, fruity heat with subtle notes of sun-dried tomato. It’s milder than crushed red pepper flakes but far more complex, adding depth to a simple grilled chicken. If you’ve never cooked with it before, this recipe is the perfect introduction.
Grilled Aleppo Pepper Chicken
The chicken is generously coated in a simple marinade of olive oil, garlic, lemon juice, and a good spoonful of Aleppo Pepper. Let it sit for 20 - 30 minutes (or up to a few hours) to allow the flavors to soak in. When it hits the grill, the Aleppo pepper caramelizes slightly, creating a gorgeous crust that’s irresistibly savory.
Corn Salsa is the perfect side to the Grilled Aleppo Pepper Chicken
While the grilled Aleppo pepper chicken marinates, toss together a quick corn salsa. I highly recommend using fresh corn kernels when available (grilled or gently steamed for 4 minutes). Next, add diced red and orange bell peppers, tomatoes, red onion, green onions, cilantro (or parsley), and diced avocado with the juice of a whole lime and a pinch of salt. The avocado adds a soft, buttery texture that balances the brightness of the other ingredients. Finish it off with our SPICE + LEAF Aleppo Pepper and Sumac. It’s the perfect counterpoint to the warm spices of the chicken.
Deb's pro tip: Add the avocado just before serving to keep it fresh and vibrant — or toss it with a little extra lime juice if making ahead.
Bringing It All Together
Serve the grilled Aleppo pepper chicken sliced, topped generously with the corn and avocado salsa, and maybe a drizzle of extra virgin olive oil. It’s stunning on its own but also pairs beautifully with warm flatbread or tortilla chips. This dish is colorful, flavorful, and completely crowd-pleasing — everything summer cooking should be.
Recipe Time
Aleppo Spiced Chicken with Corn Salsa
by Debbie Kornberg
Ingredients
For the chicken
4 boneless, skinless chicken breasts
1 tbsp SPICE + LEAF Aleppo Pepper
1 tsp. SPICE + LEAF Sumac
2 cloves garlic, minced
Juice of 1 lemon
½ tsp salt
For the corn salsa
2 - 3 ears fresh corn, kernels cut off (grilled or steamed for 4 minutes)
1 red bell pepper, diced
1 orange bell pepper, diced
10 - 12 cherry tomatoes, diced
¼ cup diced red onion
¼ cup sliced green onions
¼ cup chopped fresh cilantro (or parsley)
Juice of 1 lime (Can add more if desired)
¼ tsp salt
½ tsp. SPICE + LEAF Sumac
2 Tbsp. SPICE + LEAF Premium Galili Olive Oil (Can add a little more if desired.)
1 ripe avocado, diced
Instructions
1. Marinate the chicken
In a large bowl, whisk together the olive oil, Aleppo pepper, minced garlic, lemon juice, & salt. Add the chicken and toss to coat. Cover and refrigerate for 20 - 30 minutes, or up to 3 hours.
2. Make the corn salsa
In a medium-sized bowl, combine the corn, bell peppers, tomatoes, red onion, green onions, and cilantro. Squeeze over the lime juice, add spices, sprinkle with salt, add olive oil, and toss well. Just before serving, gently fold in the diced avocado and drizzle with a bit of extra olive oil.
3. Grill the chicken
Preheat your grill (or grill pan) over medium-high heat. Before placing the chicken on the grill, add a little olive oil to the chicken, ensuring it does not stick to the grill grates. Next, grill the chicken for about 5-6 minutes per side, depending on the thickness of the chicken, or until cooked through and beautifully charred (internal temperature should reach 165°F). Let it rest a few minutes.
4. Serve
Lay the corn salsa on the platter - spread out. Next, slice the chicken and arrange on the platter. Serve with warm flatbread or tortilla chips.
Deb's Pro Tip: To keep the avocado looking fresh, dice it last and add it right before serving. If prepping ahead, toss the avocado cubes with a bit of extra lime juice to slow browning.
