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sumac chicken
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4.75 from 12 votes

Barbecued Sumac Chicken

The best chicken marinade you'll ever try!
Prep Time15 mins
Cook Time30 mins
resting Time4 hrs
Total Time45 mins
Course: Main Dish
Cuisine: Assyrian, Middle Eastern
Servings: 4 people
Calories: 614kcal


  • 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


  • 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.


  • 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: 2pieces | Calories: 614kcal | Carbohydrates: 4g | Protein: 38g | Fat: 48g | Saturated Fat: 12g | Cholesterol: 190mg | Sodium: 1144mg | Fiber: 1g | Sugar: 0g