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.
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.
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.
Recipe FAQs and Expert Tips
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.
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 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 (
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
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Barbecued Sumac Chicken
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!
Tina says
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!
Hilda Sterner says
Thank you, Tina! I'm glad to hear you and your husband enjoyed the sumac chicken. Thank you also for the review!
Novi says
I made this chicken and then used the left over bits to make gravy. It was amazing! Thank you for a great recipe!
HildaSterner says
I love that idea, I will have to give that a try. Thanks for the review!
Mariam says
I made this sumac chicken using thighs and it was sooooo delicious! I 100%
recommend this!
HildaSterner says
Thank you, Mariam! I really appreciate your feedback! 😘