A zesty marinade of Mediterranean spices infuses chicken thighs with tart, garlicky, savory, and incredibly aromatic flavors. The irresistible tang of the sumac makes this chicken recipe a total crowd-pleaser, add grilled Pita, a big squeeze of charred lemon, and a drizzle of creamy-tangy Tzatziki Sauce for dinner you’ll make on repeat! 

Grilled sumac chicken thighs on a serving platter with pickled red onions, grilled lemon halves, tzatziki sauce, and pita bread.
Photo Credits: Ali Redmond

These simple grilled chicken thighs were inspired by a traditional Palestinian recipe called Musakhan, where whole bone-in chicken pieces are loaded with deeply savory, warming flavor and served with Taboon Flatbreads and stewed onions. 

The original recipe is a perfect dish as-is: so rich and comforting! But with the sunny weather l wanted something light and lemony, so I decided to give it my own twist. I keep the Middle Eastern-style flavor profile with warming spices like coriander and allspice but lean into the tang of the sumac with a hit of fresh lemon juice in the marinade. 

A scattering of pickled red onions and refreshing tahini sauce further lighten the dish, giving it a boldly bright flavor. (You can make these yourself as the chicken marinates, or use a store-bought version.) Think of this sumac grilled chicken as the perfect mash-up between Musakhan and Chicken Shawarma. And I will say no one was mad about it! 

Table of Contents
  1. Grilled Chicken Thigh Ingredients 
  2. Ingredient Spotlight
  3. How to Make Grilled Chicken Thighs 
    1. Marinate the Chicken
    2. Grill the Chicken 
  4. What to Serve with Sumac Grilled Chicken Thighs
  5. More Grilled Chicken Recipes
  6. Try our all-natural Sumac!
  7. Grilled Chicken Thighs with Sumac, Pickled Onions, and Charred Lemon Recipe
Ingredients for grilled sumac chicken thighs including chicken thighs, onion garlic, sumac, aleppo pepper, coriander, allspice, lemon, olive oil, salt, black pepper, pita, pickled red onions, tzatziki sauce.

Grilled Chicken Thigh Ingredients 

These grilled chicken thighs may be simple to make, but they’re filled with the incredible flavors of my childhood. Thankfully, these once exotic ingredients are fairly easy to find at a well-stocked grocery store (or online). You’ll need: 

  • Onion and garlic add that sweet and savory punch. I used yellow onions because their sweetness is a nice complement to the tangy sumac, but white onion, red onion, or shallot would also work well. 
  • Seasoning: Sumac adds tang (more on that below). Aleppo pepper adds a mild kick, but standard red chili flakes are a worthy substitute (keep in mind they’re stronger). Coriander and ground allspice add a warming earthy flavor. Stock up on all of these spices and more at our spice shop!
  • Lemon: The juice cuts the richness and tenderizes the meat. Serving with grilled lemons for squeezing adds incredible smoky and bright flavor–plus a nice wow factor. 
  • Extra virgin olive oil enriches the marinade and allows the seasonings to permeate the meat. A high-quality extra virgin variety is essential–see my favorites at our shop
  • Chicken: I love juicy, tender, and essentially fail-proof chicken thighs, but any cut you prefer will work with this recipe. Simply adjust the cooking time so the thickest part reads 165°F (chicken breasts will cook a bit faster).
  • Kosher salt and black pepper enhance the flavor. 
  • Pita bread: Make your own Homemade Pita or use a high-quality store-bought version.  
  • Pickled red onions: These Pickled Red Onions with sumac go perfectly and only need an hour to pickle, but you can use store-bought pickled onions if you’d like. Go for a tart version rather than a sweet pickled onion. 
  • Tzatziki Sauce: This tangy, creamy yogurt sauce brings the chicken to the next level. For a dairy-free version, Tahini sauce is equally as delicious. 
Chicken thighs being grilled on an outdoor grill.

Ingredient Spotlight

Sumac is a Mediterranean pantry staple that’s tangy, earthy, slightly sour, and a bit smoky. Made from the dried flower of the Rhus Coriaria shrub, it’s an underused wonder-spice that you’ll want to put on everything: salad dressings, sprinkle on fresh fruit, chicken, fish, the list goes on! 

A close up of grilled sumac chicken thighs on a serving platter with pickled red onions, grilled lemon halves, tzatziki sauce, and pita bread.

How to Make Grilled Chicken Thighs 

The first step is to get your chicken marinating so it has time to soak up all the flavor. A couple of hours in your fridge is ideal, but even 30 minutes on your counter will make a big difference. 

Marinate the Chicken

  • Make the marinade. To the bowl of a food processor fitted with a blade, add 1 quartered yellow onion, 3 large garlic cloves (peeled), 2 teaspoons sumac, 1 teaspoon Aleppo pepper, 1 teaspoon coriander, 1/2 teaspoon ground allspice, the juice of 1 lemon, and 1/4 cup olive oil. Close the lid and pulse several times until well combined into a thick, chunky marinade. The marinade for the grilled sumac chicken thighs in the bowl of a food processor fitted with a blade.
  • Season the chicken. Pat the 8 to 10 chicken thighs dry and season very well on both sides with kosher salt and black pepper. 
  • Marinate. Place the chicken in a zip-top bag and pour the marinade on top. Close the bag and massage so that all the chicken is well covered with the marinade. Refrigerate anywhere from 30 minutes and up to overnight, turning the bag over occasionally.The chicken thighs with the marinade in a plastic bag.

Grill the Chicken 

  • Grill the lemons and pita bread. Lightly oil the grates and heat your gas grill to medium-high. Arrange the lemon halves cut side down and grill until char marks form. Brush the pita bread with olive oil on both sides. Grill the pita for about 40 seconds per side or until soft and charred. Remove from the heat and set aside. Lemon halves being grilled on an outdoor grill.
  • Grill the chicken thighs. Shake excess marinade off the chicken and arrange the chicken thighs on the hot grill. Cover for 5 minutes, then turn the chicken over, cover, and grill until cooked through, another 3 to 5 minutes. Chicken is ready with its internal temperature, taken at the thickest part, is at least 165°F, and its temperature will raise by about 5 degrees as it rests. Chicken thighs being grilled on an outdoor grill.
  • Rest. Transfer the chicken to a large serving platter and rest for about 5 minutes. 
  • Serve. Sprinkle more sumac on top of the chicken, then pile a handful of pickled onions on top. Add the grilled lemons and pita to one side of the platter next to the chicken. Place the remaining pickled onions and tzatziki sauce in bowls to serve alongside. Grilled sumac chicken thighs on a serving platter with pickled red onions, grilled lemon halves, tzatziki sauce, and pita bread.

What to Serve with Sumac Grilled Chicken Thighs

You have most of the fixings covered with your Pita Bread and Tzatziki, but if you have a large enough grill, throw on Vegetable Kabobs alongside the chicken. For something refreshing on the side, serve with Mediterranean Cucumber Salad.

More Grilled Chicken Recipes

Browse all Mediterranean recipes.

Visit Our Shop.

Try our all-natural Sumac!

This tangy, smokey, slightly sour spice is just what you need to give your grilled chicken thighs some extra zing.

a jar of sumac from the mediterranean dish.
5 from 5 votes

Grilled Chicken Thighs with Sumac, Pickled Onions, and Charred Lemon

Suzy Karadsheh of The Mediterranean Dish. In the kitchenSuzy Karadsheh
A close up of grilled sumac chicken thighs on a serving platter with pickled red onions, grilled lemon halves, tzatziki sauce, and pita bread.
Inspired by Palestinian Musakhan, these juicy grilled chicken thighs may be easy but they're anything but simple: A bold marinade loads them with warming, bright, and citrusy flavors. Serve on a sunny day family-style, making room on a big platter for freshly grilled pita bread, tart sumac pickles, and creamy tzatziki. Doesn't get much better!
Prep – 10 minutes
Cook – 10 minutes
Marinating Time 30 minutes
Total – 50 minutes
Cuisine:
Middle Eastern
Serves – 6
Course:
Entree

Ingredients
  

For the 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
  • Extra virgin olive oil
  • 8 to 10 boneless skinless chicken thighs (about 2 pounds)
  • Kosher salt
  • Black pepper

To Serve

Instructions
 

  • Make the marinade. To the bowl of a food processor fitted with a blade, add the onion, garlic, sumac, Aleppo pepper, coriander, allspice, lemon juice, and enough olive oil to generously coat the chicken (I used 1/4 cup). Close the lid and pulse several times until well combined into a thick, chunky marinade.
  • Season the chicken. Pat the chicken thighs dry and season very well on both sides with kosher salt and black pepper.
  • Marinate. Place the chicken in a zip-top bag and pour the marinade on top. Close the bag and massage so that all the chicken is well covered with the marinade. Refrigerate anywhere from 30 minutes and up to overnight, turning the bag over occasionally.
  • Grill the lemons and pita bread. Lightly oil the grates and heat your gas grill to medium-high. Arrange the lemon halves cut side down and grill until char marks form. Brush the pita bread with olive oil on both sides. Grill the pita for about 40 seconds per side or until soft and charred. Remove from the heat and set aside.
  • Grill the chicken thighs. Shake excess marinade off the chicken and arrange the chicken thighs on the hot grill. Cover for 5 minutes, then turn the chicken over, cover, and grill until cooked through, another 3 to 5 minutes. Chicken is ready with its internal temperature, taken at the thickest part, is at least 165°F, and its temperature will raise by about 5 degrees as it rests.
  • Rest. Transfer the chicken to a large serving platter and to rest for about 5 minutes.
  • Serve. Sprinkle more sumac on top of the chicken, then pile a handful of pickled onions on top. Add the grilled lemons and pita to one side of the platter next to the chicken. Place the remaining pickled onions and tzatziki sauce in bowls to serve alongside.

Video

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and spices used in this recipe.
  • Note: If you don’t have the time to marinate this chicken for several hours, even 30 minutes will be good to help flavor the chicken. 
  • Nutritional calculation does not include the pita or tzatziki. 

Nutrition

Calories: 195.5kcalCarbohydrates: 4.2gProtein: 29.6gFat: 6.3gSaturated Fat: 1.6gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 2.2gTrans Fat: 0.03gCholesterol: 143.1mgSodium: 141.1mgPotassium: 435.7mgFiber: 1gSugar: 1.3gVitamin A: 141.3IUVitamin C: 11.5mgCalcium: 27.6mgIron: 1.5mg
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I’m Suzy; born and bred right on the shores of the Mediterranean. I’m all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you’re here…
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5 from 5 votes

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Comments

  1. Tawanna says:

    5 stars
    This was amazing. I made eight boneless chicken thighs and put them on my Blackstone grill. My husband ate four and wanted more lol. This will definitely be in my menu rotation. This was my first time using Sumac and it was outstanding.

  2. Elba Caldero says:

    I love of your recipes they all delicious

    1. TMD Team says:

      Thanks so much, Elba!

  3. Brian says:

    How many grams of onion should I add to the marinade? I know that the recipe calls for one medium onion. I like to try to be more exact and consistent in my recipes so I can produce a consistent result. The onions where I live are MASSIVE! Would it be about 120 grams?

    1. TMD Team says:

      Hi, Brian! Based on some quick research, yes, a medium onion would be 110-120 grams. Hope you enjoy the recipe!

      1. Brian says:

        Thanks for responding! I can’t wait to try this recipe.

  4. Renee says:

    5 stars
    I opted to cook mine in the oven at 400℉ for 30 min, then use my grill pan to sear the chicken and everything else. It was delicious. I made the pickles too to top it with. It was perfect! Definitely adding this to the rotation!

  5. Shelly says:

    I have not tried this yet but was wondering if this marinade would be good with the Mediterranean Couscous Salad or Mediterranean Cucumber Tomato Salad or if it would be to overpowering? Thinking of pairing it with Egyptian Hawawshi or Middle Eastern Ground Beef Pita Sandwich.

    Just looking for ways to change things up a little.

    1. TMD Team says:

      Hi, Shelly. I’m just a little confused by your question. Are you asking if the entire chicken recipe would a pair well with either of those salads, or if you could use the marinade in place of their dressings?

      1. Shelly says:

        The marinade in place of the dressing for either of those salads.

  6. Chantal Rodriguez says:

    Hi! Can I cook this chicken on stove top?

    Thanks!

    1. TMD Team says:

      Sure, Chantal. That would work!

  7. Angela says:

    5 stars
    Wow! Made this tonight for dinner and my family ate it all up! The flavor party going on is no joke. Thank you for the delicious recipe. This will definitely go into the rotation 🙂

    1. TMD Team says:

      Wonderful! This recipe is most definitely a “flavor party!”

  8. Francheska Wortman says:

    5 stars
    This was AWESOME! Did just as you said.
    Served with grilled pita, grilled lemon, pickled onions and tzatziki sauce.
    In addition we grilled romaine lettuce hearts with olive oil and Balsamic glaze. Chopped it up. It is now a favorite grilled meal of ours. Thank you!

  9. Lindsay says:

    5 stars
    Made this tonight and it turned out amazing! I wish I could post a photo because it was so pretty!

  10. Justine Burney says:

    Hi Suzy,

    Thank you for sharing this recipe. Unfortunately I live in an apartment and don’t have access to a grill. Will this work in the oven or air fryer? I love sumac and would like to try this recipe

    1. TMD Team says:

      Hi, Justine! Sure! I think you could definitely do this one in an air fryer in a pinch! Enjoy!

  11. Naomi says:

    This looks good! Can you use this recipe with chicken cutlets?
    Can I bake or broil it?
    Thank you.

    1. TMD Team says:

      Hi, Naomi. You can definitely use chicken cutlets here, and it’s totally fine to bake or broil if you prefer.