Sumac Chicken
This Mediterranean sumac chicken recipe delivers a tangy, aromatic burst of flavor, featuring sumac—a citrusy spice that brings a refreshing twist to chicken. Paired with a marinade of herbs, garlic, and lemon, this dish captures the essence of the Mediterranean and is perfect for any meal, whether grilled or oven-roasted. Serve with grilled pita, tzatziki sauce, and fresh herbs for a complete Mediterranean feast.
Equipment
- Food processor
- Zip-top bag or shallow dish for marinating
- Grill or baking pan (for oven roasting)
- Large serving platter
- Optional: Digital meat thermometer
- Optional: Grilling tools (if using a grill)
Ingredients
- For the chicken marinade:
- 2.5 pounds skin-on bone-in chicken thighs
- 2-3 tablespoons sumac
- 2-3 Meyer lemons juice and zest
- 4-6 garlic cloves minced
- 1 medium red onion diced
- 1 teaspoon allspice
- 1 teaspoon dried thyme
- 1 teaspoon cumin
- 1/4 cup olive oil
- Salt and black pepper to taste
- Optional: 1 teaspoon Aleppo pepper for heat
- For serving:
- 4-6 pieces of pita bread
- 1/2 cup pickled red onions
- 1 cup tzatziki sauce
- 2 tablespoons fresh thyme
- 1/4 cup fresh parsley
Instructions
- Prepare the marinade: In a food processor, combine sumac, lemon juice and zest, minced garlic, red onion, allspice, thyme, cumin, olive oil, and a pinch of salt and pepper. Blend until smooth.
- Marinate the chicken: Pat the chicken dry and score the skin. Rub the marinade all over the chicken, ensuring it’s evenly coated. Place in a zip-top bag or shallow dish, cover, and refrigerate for 1 to 3 hours, or up to 24 hours for more flavor.
- Cook the chicken:
- Grill method: Preheat grill to medium-high. Remove excess marinade from chicken. Grill for 5 minutes per side, covered, until internal temperature reaches 165°F.
- Oven method: Preheat oven to 425°F. Place lemon slices and fresh thyme in a baking pan. Arrange the marinated chicken skin-side up on top. Roast for 45-50 minutes, flipping halfway through. For crispy skin, broil for a few minutes at the end.
- Serve: Let the chicken rest for 5 minutes before serving. Plate with warm pita, tzatziki sauce, pickled red onions, and a sprinkle of fresh herbs like parsley and thyme.
Notes
For the best flavor, marinate the chicken for at least 4 hours but no more than 24 hours.
You can substitute regular lemons for Meyer lemons, but Meyer lemons offer a sweeter flavor.
For a smokier taste, try grilling the chicken over wood chips or a charcoal grill.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on a skillet.
This recipe pairs wonderfully with Mediterranean side dishes like cucumber salad or grilled vegetable kabobs.
You can substitute regular lemons for Meyer lemons, but Meyer lemons offer a sweeter flavor.
For a smokier taste, try grilling the chicken over wood chips or a charcoal grill.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on a skillet.
This recipe pairs wonderfully with Mediterranean side dishes like cucumber salad or grilled vegetable kabobs.