A zesty marinade of Mediterranean spices infuses chicken thighs with tart, garlicky, savory, and incredibly aromatic flavors. The irresistible tang of the sumac makes this chicken recipe a total crowd-pleaser, add grilled Pita , a big squeeze of charred lemon, and a drizzle of creamy-tangy Tzatziki Sauce for dinner you’ll make on repeat!
Photo Credits: Ali Redmond
These simple grilled chicken thighs were inspired by a traditional Palestinian recipe called Musakhan , where whole bone-in chicken pieces are loaded with deeply savory, warming flavor and served with Taboon Flatbreads and stewed onions.
The original recipe is a perfect dish as-is: so rich and comforting! But with the sunny weather l wanted something light and lemony, so I decided to give it my own twist. I keep the Middle Eastern-style flavor profile with warming spices like coriander and allspice but lean into the tang of the sumac with a hit of fresh lemon juice in the marinade.
A scattering of pickled red onions and refreshing tahini sauce further lighten the dish, giving it a boldly bright flavor. (You can make these yourself as the chicken marinates, or use a store-bought version.) Think of this sumac grilled chicken as the perfect mash-up between Musakhan and Chicken Shawarma . And I will say no one was mad about it!
- Grilled Chicken Thigh Ingredients
- Ingredient Spotlight
- How to Make Grilled Chicken Thighs
- What to Serve with Sumac Grilled Chicken Thighs
- More Grilled Chicken Recipes
- Try our all-natural Sumac!
- Grilled Chicken Thighs with Sumac, Pickled Onions, and Charred Lemon Recipe
Grilled Chicken Thigh Ingredients
These grilled chicken thighs may be simple to make, but they’re filled with the incredible flavors of my childhood. Thankfully, these once exotic ingredients are fairly easy to find at a well-stocked grocery store (or online). You’ll need:
- Onion and garlic add that sweet and savory punch. I used yellow onions because their sweetness is a nice complement to the tangy sumac, but white onion, red onion, or shallot would also work well.
- Seasoning: Sumac adds tang (more on that below). Aleppo pepper adds a mild kick, but standard red chili flakes are a worthy substitute (keep in mind they’re stronger). Coriander and ground allspice add a warming earthy flavor. Stock up on all of these spices and more at our spice shop !
- Lemon: The juice cuts the richness and tenderizes the meat. Serving with grilled lemons for squeezing adds incredible smoky and bright flavor–plus a nice wow factor.
- Extra virgin olive oil enriches the marinade and allows the seasonings to permeate the meat. A high-quality extra virgin variety is essential–see my favorites at our shop .
- Chicken: I love juicy, tender, and essentially fail-proof chicken thighs, but any cut you prefer will work with this recipe. Simply adjust the cooking time so the thickest part reads 165°F (chicken breasts will cook a bit faster). And if you love chicken thighs as much as I do, check out our round up of Easy Chicken Thigh Recipes for Weeknight Dinners Done Right.
- Kosher salt and black pepper enhance the flavor.
- Pita bread: Make your own Homemade Pita or use a high-quality store-bought version.
- Pickled red onions: These Pickled Red Onions with sumac go perfectly and only need an hour to pickle, but you can use store-bought pickled onions if you’d like. Go for a tart version rather than a sweet pickled onion.
- Tzatziki Sauce: This tangy, creamy yogurt sauce brings the chicken to the next level. For a dairy-free version, Tahini sauce is equally as delicious.
Ingredient Spotlight
Sumac is a Mediterranean pantry staple that’s tangy, earthy, slightly sour, and a bit smoky. Made from the dried flower of the Rhus Coriaria shrub, it’s an underused wonder-spice that you’ll want to put on everything: salad dressings, sprinkle on fresh fruit, chicken, fish, the list goes on!
- READ MORE: What Is Sumac? Uses And Recipes
- TRY IT: Order all natural sumac from our spice shop.
- BEST SUBSTITUTE: It’s hard to make sumac chicken without sumac, but in a pinch you can grate on lemon zest just before serving.
How to Make Grilled Chicken Thighs
The first step is to get your chicken marinating so it has time to soak up all the flavor. A couple of hours in your fridge is ideal, but even 30 minutes on your counter will make a big difference.
Marinate the Chicken
- Make the marinade. To the bowl of a food processor fitted with a blade, add 1 quartered yellow onion, 3 large garlic cloves (peeled), 2 teaspoons sumac, 1 teaspoon Aleppo pepper, 1 teaspoon coriander, 1/2 teaspoon ground allspice, the juice of 1 lemon, and 1/4 cup olive oil. Close the lid and pulse several times until well combined into a thick, chunky marinade.
- Season the chicken. Pat the 8 to 10 chicken thighs dry and season very well on both sides with kosher salt and black pepper.
- Marinate. Place the chicken in a zip-top bag and pour the marinade on top. Close the bag and massage so that all the chicken is well covered with the marinade. Refrigerate anywhere from 30 minutes and up to overnight, turning the bag over occasionally.
Grill the Chicken
- Grill the lemons and pita bread. Lightly oil the grates and heat your gas grill to medium-high. Arrange the lemon halves cut side down and grill until char marks form. Brush the pita bread with olive oil on both sides. Grill the pita for about 40 seconds per side or until soft and charred. Remove from the heat and set aside.
- Grill the chicken thighs. Shake excess marinade off the chicken and arrange the chicken thighs on the hot grill. Cover for 5 minutes, then turn the chicken over, cover, and grill until cooked through, another 3 to 5 minutes. Chicken is ready with its internal temperature, taken at the thickest part, is at least 165°F, and its temperature will raise by about 5 degrees as it rests.
- Rest. Transfer the chicken to a large serving platter and rest for about 5 minutes.
- Serve. Sprinkle more sumac on top of the chicken, then pile a handful of pickled onions on top. Add the grilled lemons and pita to one side of the platter next to the chicken. Place the remaining pickled onions and tzatziki sauce in bowls to serve alongside.
What to Serve with Sumac Grilled Chicken Thighs
You have most of the fixings covered with your Pita Bread and Tzatziki, but if you have a large enough grill, throw on Vegetable Kabobs alongside the chicken. For something refreshing on the side, serve with Mediterranean Cucumber Salad .
More Grilled Chicken Recipes
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Grilled Chicken Kabobs with Zesty Garlic Marinade
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Grilled Chicken Kofta
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Grilled Chicken Drumsticks
Browse all Mediterranean recipes .
Visit Our Shop .
Try our all-natural Sumac!
This tangy, smokey, slightly sour spice is just what you need to give your grilled chicken thighs some extra zing.
Ingredients1x2x3x
For the Marinade
- ▢ 1 medium yellow onion, quartered
- ▢ 3 large garlic cloves
- ▢ 2 teaspoons sumac, plus more for garnish
- ▢ 1 teaspoon Aleppo pepper
- ▢ 1 teaspoon coriander
- ▢ 1/2 teaspoon ground allspice
- ▢ 1 lemon, juiced
- ▢ Extra virgin olive oil
- ▢ 8 to 10 boneless skinless chicken thighs (about 2 pounds)
- ▢ Kosher salt
- ▢ Black pepper
To Serve
- ▢ 2 large lemons, halved
- ▢ Pita bread
- ▢ Pickled red onions
- ▢ Tzatziki sauce
Instructions
- Make the marinade. To the bowl of a food processor fitted with a blade, add the onion, garlic, sumac, Aleppo pepper, coriander, allspice, lemon juice, and enough olive oil to generously coat the chicken (I used 1/4 cup). Close the lid and pulse several times until well combined into a thick, chunky marinade.
- Season the chicken. Pat the chicken thighs dry and season very well on both sides with kosher salt and black pepper.
- Marinate. Place the chicken in a zip-top bag and pour the marinade on top. Close the bag and massage so that all the chicken is well covered with the marinade. Refrigerate anywhere from 30 minutes and up to overnight, turning the bag over occasionally.
- Grill the lemons and pita bread. Lightly oil the grates and heat your gas grill to medium-high. Arrange the lemon halves cut side down and grill until char marks form. Brush the pita bread with olive oil on both sides. Grill the pita for about 40 seconds per side or until soft and charred. Remove from the heat and set aside.
- Grill the chicken thighs. Shake excess marinade off the chicken and arrange the chicken thighs on the hot grill. Cover for 5 minutes, then turn the chicken over, cover, and grill until cooked through, another 3 to 5 minutes. Chicken is ready with its internal temperature, taken at the thickest part, is at least 165°F, and its temperature will raise by about 5 degrees as it rests.
- Rest. Transfer the chicken to a large serving platter and to rest for about 5 minutes.
- Serve. Sprinkle more sumac on top of the chicken, then pile a handful of pickled onions on top. Add the grilled lemons and pita to one side of the platter next to the chicken. Place the remaining pickled onions and tzatziki sauce in bowls to serve alongside.
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and spices used in this recipe.
- Note: If you don’t have the time to marinate this chicken for several hours, even 30 minutes will be good to help flavor the chicken.
- Nutritional calculation does not include the pita or tzatziki.
Nutrition
Grilled Chicken Thighs with Sumac, Pickled Onions, and Charred Lemon
Ingredients
For the Marinade
- 1 medium yellow onion, quartered
- 3 large garlic cloves
- 2 teaspoons sumac, plus more for garnish
- 1 teaspoon Aleppo pepper
- 1 teaspoon coriander
- 1/2 teaspoon ground allspice
- 1 lemon, juiced
- Extra virgin olive oil
- 8 to 10 boneless skinless chicken thighs (about 2 pounds)
- Kosher salt
- Black pepper
To Serve
- 2 large lemons, halved
- Pita bread
- Pickled red onions
- Tzatziki sauce
Instructions
- Make the marinade. To the bowl of a food processor fitted with a blade, add the onion, garlic, sumac, Aleppo pepper, coriander, allspice, lemon juice, and enough olive oil to generously coat the chicken (I used 1/4 cup). Close the lid and pulse several times until well combined into a thick, chunky marinade.
- Season the chicken. Pat the chicken thighs dry and season very well on both sides with kosher salt and black pepper.
- Marinate. Place the chicken in a zip-top bag and pour the marinade on top. Close the bag and massage so that all the chicken is well covered with the marinade. Refrigerate anywhere from 30 minutes and up to overnight, turning the bag over occasionally.
- Grill the lemons and pita bread. Lightly oil the grates and heat your gas grill to medium-high. Arrange the lemon halves cut side down and grill until char marks form. Brush the pita bread with olive oil on both sides. Grill the pita for about 40 seconds per side or until soft and charred. Remove from the heat and set aside.
- Grill the chicken thighs. Shake excess marinade off the chicken and arrange the chicken thighs on the hot grill. Cover for 5 minutes, then turn the chicken over, cover, and grill until cooked through, another 3 to 5 minutes. Chicken is ready with its internal temperature, taken at the thickest part, is at least 165°F, and its temperature will raise by about 5 degrees as it rests.
- Rest. Transfer the chicken to a large serving platter and to rest for about 5 minutes.
- Serve. Sprinkle more sumac on top of the chicken, then pile a handful of pickled onions on top. Add the grilled lemons and pita to one side of the platter next to the chicken. Place the remaining pickled onions and tzatziki sauce in bowls to serve alongside.
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and spices used in this recipe.
- Note: If you don’t have the time to marinate this chicken for several hours, even 30 minutes will be good to help flavor the chicken.
- Nutritional calculation does not include the pita or tzatziki.
Nutrition
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