Grilled Chicken Thighs with Sumac, Pickled Onions, and Charred Lemon Recipe
This vibrant recipe features tender boneless, skinless chicken thighs marinated in a flavorful mixture of sumac, Aleppo pepper, coriander, and allspice. Grilled alongside charred lemons and pita bread, the chicken is served with tangy pickled red onions and refreshing tzatziki, offering a perfect balance of smoky, tangy, and creamy flavors that make for an outstanding Mediterranean-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
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 grilling
Chicken
- 8 to 10 boneless skinless chicken thighs (about 2 pounds)
- Kosher salt, to taste
- Black pepper, to taste
For grilling and serving
- 2 large lemons, halved
- Pita bread, sufficient for 6 servings
- Pickled red onions (amount as desired)
- Tzatziki sauce (to serve)
Instructions
- Make the marinade: In the bowl of a food processor fitted with a blade, combine the quartered onion, garlic cloves, sumac, Aleppo pepper, coriander, ground allspice, lemon juice, and 1/4 cup of olive oil. Pulse several times until the mixture forms a thick, chunky marinade.
- 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.
- Marinate: Place the seasoned chicken thighs in a zip-top bag and pour the marinade over them. Seal the bag and massage it gently to ensure all chicken pieces are evenly coated. Refrigerate for at least 30 minutes, or up to overnight, turning the bag occasionally for even marination.
- Grill the lemons and pita bread: Preheat your gas grill to medium-high and lightly oil the grates to prevent sticking. Place the lemon halves cut side down on the grill and cook until char marks develop. Brush the pita bread lightly with olive oil on both sides, then grill for about 40 seconds per side until softened and charred. Remove both from the grill and set aside.
- Grill the chicken thighs: Shake off excess marinade from the chicken and arrange the thighs on the heated grill. Cover the grill and cook for 5 minutes. Flip the chicken, cover again, and grill for an additional 3 to 5 minutes until the internal temperature at the thickest part reaches at least 165°F. Remember the temperature will rise slightly while resting.
- Rest the chicken: Transfer the grilled chicken to a large platter and allow it to rest for about 5 minutes. This step ensures the juices redistribute for optimal tenderness.
- Serve: Sprinkle additional sumac over the rested chicken. Top with a generous handful of pickled red onions. Arrange the charred lemon halves and grilled pita alongside the chicken on the platter. Serve extra pickled onions and tzatziki sauce in bowls on the side for guests to enjoy.
Notes
- Marinating the chicken overnight enhances flavor and tenderness but 30 minutes is sufficient if short on time.
- If you don't have Aleppo pepper, substitute with a mild paprika or red pepper flakes for a similar smoky heat.
- Use a meat thermometer to ensure the chicken is cooked safely through without overcooking.
- Pickled red onions can be store-bought or homemade for added tang and crunch.
- This recipe is great for outdoor grilling but can be adapted to a grill pan on the stovetop if necessary.
- Leftover grilled chicken can be stored in the refrigerator for up to 3 days and used in wraps or salads.
