Name: Aleppo-Chicken and Broccolini Grain Bowls
Total time: 40 minutes
Yield: 4 servings
Ingredients: ¼ cup sherry vinegar or red wine vinegar; 1 tsp. honey; 1 small red onion, thinly sliced; 1 large bunch broccolini; 1 Tbsp. extra-virgin olive oil, plus more for drizzling; 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more; Freshly ground pepper; 1 tsp. ground cumin; 1 tsp. smoked paprika; ¾ cup plain whole-milk Greek yogurt, divided; 2 Tbsp. Aleppo-style pepper, plus more for serving; 1½ lb. skinless, boneless chicken thighs (about 6 medium), patted dry; 1 cup bulgur

AleppoChicken and Broccolini Grain Bowls in white rimmed plate on a light blue fabric background

Photograph by Isa Zapata, food styling by Emilie Fosnocht, prop styling by Christina Allen

One part sheet-pan dinner, one part grain bowl—this quick dinner is modeled after the robustly flavorful Aleppo pepper–seasoned roast chicken at Callie in San Diego. Here, yogurt works double duty in the recipe, acting as a coating for Aleppo pepper–seasoned chicken thighs and a drizzle-able sauce for the final bowl. Broccolini roasts alongside the chicken on a single sheet pan, while thinly sliced red onions pickle and a cup of hearty bulgur steams on the stove.

What you’ll need

Instant-Read Thermometer
$35 At Thermoworks
Rimmed Baking Sheet
$30 $28 At Amazon
Small Saucepan
$160 At Amazon
French Wire Whisk
$20 At Amazon

Recipe notes

See Related Recipes and Cooking Tips

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Recipe notes

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