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Grilled Chicken Thighs with Sumac, Pickled Onions, and Charred Lemon Recipe

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3.9 from 8 reviews

This flavorful recipe features juicy grilled chicken thighs marinated in a zesty blend of sumac, Aleppo pepper, and aromatic spices. Served with tangy pickled onions, charred lemons, and warm pita bread, it offers a perfect balance of smoky, spicy, and fresh flavors ideal for a delicious Mediterranean-inspired meal.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

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
  • 1/4 cup extra virgin olive oil (plus more for brushing)

Chicken

  • 8 to 10 boneless skinless chicken thighs (about 2 pounds)
  • Kosher salt
  • Black pepper

For Grilling and Serving

  • 2 large lemons, halved
  • Pita bread
  • Pickled red onions
  • Tzatziki sauce

Instructions

  1. Make the marinade: In the bowl of a food processor fitted with a blade, combine the yellow onion, garlic, sumac, Aleppo pepper, coriander, allspice, lemon juice, and 1/4 cup olive oil. Pulse several times until the mixture forms a thick, chunky marinade.
  2. Season the chicken: Pat the chicken thighs dry with paper towels. Season both sides generously with kosher salt and black pepper to enhance the flavor.
  3. Marinate: Place the chicken thighs into a resealable plastic bag. Pour the prepared marinade over the chicken, seal the bag, and massage gently to coat all pieces evenly. Refrigerate for at least 30 minutes, or up to overnight, turning the bag occasionally to redistribute the marinade.
  4. Grill the lemons and pita bread: Preheat a gas grill to medium-high heat and lightly oil the grates. Place lemon halves cut side down on the grill and cook until char marks appear. Brush pita bread with olive oil on both sides, then grill each side about 40 seconds until soft and slightly charred. Remove and set aside.
  5. Grill the chicken thighs: Remove chicken from the marinade and shake off excess. Arrange thighs on the hot grill, cover, and cook for 5 minutes. Flip, cover again, and grill for an additional 3 to 5 minutes or until chicken is cooked through, reaching an internal temperature of 165°F at the thickest part.
  6. Rest: Transfer grilled chicken to a large serving platter and let it rest for about 5 minutes to allow juices to redistribute for maximal tenderness.
  7. Serve: Sprinkle additional sumac over the chicken. Top with a generous handful of pickled onions. Arrange the grilled lemons and pita bread alongside. Serve extra pickled onions and tzatziki sauce in small bowls for dipping.

Notes

  • For best flavor, marinate the chicken overnight to allow the spices to penetrate thoroughly.
  • Use a meat thermometer to ensure chicken is cooked safely to 165°F without overcooking.
  • If you do not have a gas grill, a grill pan on the stovetop can be used, but smoky char will differ slightly.
  • Sumac can be found at Middle Eastern grocers or specialty spice shops; it adds a tart, lemony tang.
  • Leftover grilled chicken is great for sandwiches or salads the next day.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Mediterranean
  • Diet: Gluten Free

Find it online: https://dishiary.com/grilled-chicken-thighs-with-sumac-pickled-onions-and-charred-lemon-recipe/