Description
These Grilled Chicken Thighs with Sumac, Pickled Onions, and Charred Lemon are bursting with Middle Eastern flavors. Marinated in a tangy mix of sumac, Aleppo pepper, coriander, and allspice, the juicy chicken thighs are grilled to perfection, served alongside smoky charred lemons, warm pita bread, tangy pickled onions, and creamy tzatziki sauce. This recipe is perfect for a flavorful and vibrant outdoor meal.
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
- Make the marinade: In a food processor fitted with a blade, combine the quartered onion, garlic cloves, sumac, Aleppo pepper, coriander, ground allspice, lemon juice, and olive oil. Pulse several times until you get a thick, chunky marinade.
- Season the chicken: Pat the chicken thighs dry with paper towels and season both sides generously with kosher salt and black pepper.
- Marinate the chicken: Place the chicken thighs into a zip-top bag, pour the prepared marinade over them, close the bag, and massage to coat all pieces evenly. Refrigerate for at least 30 minutes, up to overnight, turning occasionally to redistribute the marinade.
- Grill lemons and pita bread: Preheat a gas grill to medium-high and lightly oil the grates. Place lemon halves cut side down on the grill and cook until char marks form. Brush the pita bread with olive oil on both sides and grill about 40 seconds per side until soft and slightly charred. Remove and set aside.
- Grill the chicken thighs: Shake off excess marinade and arrange chicken thighs on the hot grill. Cover and cook for 5 minutes, then flip, cover again, and grill an additional 3 to 5 minutes until the internal temperature reaches at least 165°F at the thickest part.
- Rest the chicken: Transfer the grilled chicken to a large serving platter and let rest for about 5 minutes to lock in juices.
- Serve: Sprinkle extra sumac over the chicken, top with pickled red onions, and add the grilled lemons and pita bread on the side. Serve remaining pickled onions and tzatziki sauce in bowls alongside for dipping.
Notes
- For best flavor, marinate the chicken overnight if time allows.
- If you don’t have a grill, the chicken can be cooked on a grill pan or broiled in the oven.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F for food safety.
- Sumac adds a tangy, lemony flavor but can be substituted with extra lemon juice in a pinch.
- Allowing the chicken to rest after grilling helps retain its juices and keeps it moist.
