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    You Are Here Home » Entree Recipes

    Published: Apr 19, 2017 Updated: May 20, 2021 by Hilda Sterner | This post may contain affiliate links 6 Comments

    Barbecued Sumac Chicken

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    sumac chicken pin

    This Barbecued Sumac Chicken recipe is the bomb! The sumac in the marinade lends a beautiful, tangy flavor, while the garlic, thyme, and crushed red pepper flakes do their own magic! I often serve this chicken with Low Carb Cheesy Brussel Sprouts or serve it as Musakhan, on flatbread.

    grilled sumac chicken on a blue plate

    Why This Recipe Works

    This grilled chicken recipe is very straightforward, and best of all, you don't need any cooking skills to succeed! But don't let that detail fool you, it's definitely not just another barbecued chicken recipe. 

    My husband, Scott, recently gave me the best compliment when I grilled Sumac Chicken for dinner. He said it was the best chicken he's ever had!

    If you're following a Keto or Low Carb lifestyle, this chicken recipe fits in both categories! And if you're one of those lucky people that doesn't need to diet, this chicken is perfect for you too!

    How to Make This Recipe

    Mix all the ingredients, except the chicken, and pour it into a large plastic ziplock bag.

    Defrost the chicken, if frozen, and rinse thoroughly.

    Add the chicken to the marinade bag, making sure all the pieces are immersed in the marinade. Marinate for at least four hours, or overnight.

    •  marinade in a bowl
    • chicken marinating in a plastic bag

    Barbecue chicken until cooked through, turning the chicken pieces a few times to make sure they cook evenly. The skin should be nice and crispy, but not burned.

    • chicken on the grill
    • grilled sumac chicken on the bbq
    • grilled chicken on the grill

    Recipe FAQs and Expert Tips

    What Does Sumac Taste Like?

    Sumac powder has a sour, lemony taste. It's a great substitute in recipes that call for lemon, especially when used in marinades.

    If you're like me and love the flavor of lemons, you can use a combination of lemon juice and sumac powder for an extra lemony flavor.

    What is Sumac and How is it Used?

    You may not be familiar with the spice known as Sumac. This tasty powder can be found in most Middle Eastern markets. But if you don't have access to one, there's always Amazon!

    Sumac starts off as a small, low tree, or shrub, that grows in East Asia, Africa, and North America. "Sumac" means "red" in Arabic, and similarly, in Assyrian, the word for "red" is "smuka."

    The flowers (fruit) of this sparsely-leaved plant are called "Sumac Bobs." The fruit of some of the species is ground into a sour, crimson-colored powder.

    This powder, known as "sumac,"  is used in many Middle Eastern recipes. For this reason, you'll see it on a regular basis in my recipes.

    You want my advice? Just go ahead and purchase some now, you'll need it often! To learn more about sumac, check out the following article.

    sumac plant

    • Sumac should be stored in the freezer to last longer. The flavor can deteriorate over time if not frozen.
    • Add sumac to any recipe that needs a lemony flavor, but be aware that sumac doesn't dissolve completely and will be visible in the dish.
    • For best results, marinate the chicken for a minimum of four hours, or overnight.
    • This marinade gives the chicken skin a delicious, crispy flavor and texture. Just this once, don't toss the skin, eat it!

    Serving Suggestions

    This barbecued sumac chicken goes great with just about everything! I like to serve it with Tasty Mashed Potatoes (Merchanos), Vermicelli Rice, and Tabouli. Because this is not really a "traditional Middle Eastern recipe," you don't have to limit the sides to Middle Eastern options.

    This means it goes just as well with grilled corn on the cob or Potato Salad. Another great idea is to drizzle the chicken with Balsamic Vinegar Glaze.


    Related Recipes

    • Grilled Boneless Chicken Thighs
    • The Best Sumac Substitute Option
    • Sheet Pan Chicken Fajitas
    • Chicken Shawarma Plate Recipe

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    sumac chicken

    Barbecued Sumac Chicken

    The best chicken marinade you'll ever try!
    4.75 from 12 votes
    Print Pin Rate
    Course: Main Dish
    Cuisine: Assyrian, Middle Eastern
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    resting Time: 4 hours
    Total Time: 45 minutes
    Servings: 4 people
    Calories: 614kcal
    Author: Hilda Sterner

    Ingredients

    • ¼ cup olive oil
    • ¼ cup lemon juice
    • 1 ½ teaspoon salt
    • 1 teaspoon black pepper
    • 1 teaspoon dried thyme
    • 2 teaspoon sumac
    • 4 cloves crushed
    • 1 serrano pepper minced (or 1 tsp. crushed pepper flakes)
    • 8 chicken thighs

    Instructions

    • Mix all the ingredients, except the chicken, and pour into a large plastic ziplock bag.
    • Defrost the chicken, if frozen, and rinse thoroughly.
    • Add the chicken to the marinade bag, making sure all the pieces are immersed in the marinade. Marinate for at least four hours, or overnight.
    • Barbecue chicken until cooked through, turning the chicken pieces a few times to make sure they cook evenly. The skin should be nice and crispy, but not burned.

    Notes

    • Sumac should be stored in the freezer to last longer. The flavor can deteriorate over time if not frozen.
    • Add sumac to any recipe that needs a lemony flavor, but be aware that sumac doesn't dissolve completely and will be visible in the dish.
    • For best results, marinate the chicken for a minimum of four hours, or overnight.
    • This marinade gives the chicken skin a delicious, crispy flavor and texture. Just this once, don't toss the skin, eat it!

    Nutrition

    Serving: 2pieces | Calories: 614kcal | Carbohydrates: 4g | Protein: 38g | Fat: 48g | Saturated Fat: 12g | Cholesterol: 190mg | Sodium: 1144mg | Fiber: 1g | Sugar: 0g
    Tried this Recipe? Pin it for Later!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!
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    Reader Interactions

    Comments

    1. Tina says

      August 21, 2021 at 4:31 pm

      5 stars
      My husband loved it and he does not favor chicken. I followed the recipe but just used a tsp of salt. This recipe is a keeper. Thank you!

      Reply
      • Hilda Sterner says

        August 21, 2021 at 4:39 pm

        Thank you, Tina! I'm glad to hear you and your husband enjoyed the sumac chicken. Thank you also for the review!

        Reply
    2. Novi says

      May 16, 2020 at 12:03 pm

      I made this chicken and then used the left over bits to make gravy. It was amazing! Thank you for a great recipe!

      Reply
      • HildaSterner says

        May 16, 2020 at 2:31 pm

        I love that idea, I will have to give that a try. Thanks for the review!

        Reply
    3. Mariam says

      May 03, 2020 at 5:41 pm

      5 stars
      I made this sumac chicken using thighs and it was sooooo delicious! I 100%
      recommend this!

      Reply
      • HildaSterner says

        May 03, 2020 at 5:43 pm

        Thank you, Mariam! I really appreciate your feedback! 😘

        Reply

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