Grilled Chicken Thighs with Sumac, Pickled Onions, and Charred Lemon
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Marinating Time
30 mins
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Total Time
50 mins
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Servings
6
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Calories
1955 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Grilled Chicken Thighs with Sumac, Pickled Onions, and Charred Lemon
Description
The dish starts with making a marinade in a food processor blending yellow onion, garlic, sumac, Aleppo pepper, coriander, allspice, lemon juice, and olive oil into a coarse mixture. Chicken thighs are seasoned and then marinated in the mixture for 30 minutes up to overnight, allowing the spices and acidity to tenderize and infuse flavor.
On a medium-high gas grill, the marinated chicken is cooked until nicely charred and cooked through. Lemon halves are grilled cut-side down to develop charred sweetness and smokiness. Pita bread is brushed with olive oil and quickly grilled on both sides until soft and charred. The sumac’s citrusy tang and the warm spices impart a fragrant coating to the chicken, contrasting with the bright, charred lemon.
The chicken is served with pickled red onions and creamy tzatziki, and wrapped or eaten alongside the grilled pita for a refreshing and hearty meal featuring varied textures and Middle Eastern flavor notes.
Marinating for at least 30 minutes is recommended even if short on time to enhance the flavor. Excluding the pita and tzatziki, the nutritional information focuses on the marinated chicken itself.
Ingredients
For the Marinade
- 1 yellow onion quartered, medium
- 3 garlic large 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 chicken thigh about 2 pounds, boneless, skinless
- kosher salt
- black pepper
To Serve
- 2 lemon halved, large
- pita bread
- red onion pickled
- 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.
Notes
- Marinate chicken for at least 30 minutes; longer marinating up to overnight intensifies flavor.
- Grill lemon halves cut side down to add smoky char and balance to the marinated chicken.
- Serve with pickled onions and tzatziki sauce as complementary fresh and creamy elements.
- Brush pita bread with olive oil before grilling to achieve a soft, charred texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 1955 kcal
% Daily Value*
| Calories | 195.5kcal | 10% |
| Carbohydrates | 4.2g | 1% |
| Protein | 29.6g | 59% |
| Fat | 6.3g | 10% |
| Saturated Fat | 1.6g | 8% |
| Polyunsaturated Fat | 1.4g | 8% |
| Monounsaturated Fat | 2.2g | 11% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 143.1mg | 48% |
| Sodium | 141.1mg | 6% |
| Potassium | 435.7mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1.3g | 3% |
| Vitamin A | 141.3IU | 3% |
| Vitamin C | 11.5mg | 13% |
| Calcium | 27.6mg | 3% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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