Barbecued Sumac Chicken
The best chicken marinade you'll ever try!
Servings: 6 people
Calories: 614kcal
Ingredients
Marinade
- ¼ cup olive oil
- ¼ cup lemon juice
- 2 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1½ tablespoon sumac powder
- 5 cloves crushed garlic
- 1 teaspoon crushed red pepper (optional)
- 3 lbs chicken thighs, breast, or drumsticks
Instructions
Prepare marinade
- Add marinade ingredients to a small bowl or measuring cup. Whisk to combing the ingredients.
- Defrost the chicken, if frozen, and rinse thoroughly. Add chicken to a bowl then pour the marinade over the chicken and mix to really infuse the seasoning into the chicken pieces. Pour into a large plastic ziplock bag. Marinate for at least four hours, or overnight.
- Barbecue chicken over low to medium heat until cooked through. Turn the chicken pieces a few times to make sure they cook evenly and keep from burning. The skin should be nice and crispy, but not burned.
Notes
- See post for oven instructions!
- 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!
- Sumac chicken Leftovers can be stored in the fridge, in an airtight container, for up to 4 days.
Nutrition
Serving: 2pieces | Calories: 614kcal | Carbohydrates: 4g | Protein: 38g | Fat: 48g | Saturated Fat: 12g | Cholesterol: 190mg | Sodium: 1144mg | Fiber: 1g | Sugar: 0g