Grilled Sumac Chicken

By The Mediterranean Dish · 60 min

Ingredients

Instructions

1. In a food processor with the blade, combine the onion, garlic, sumac, Aleppo pepper, coriander, allspice, lemon juice and enough olive oil to coat the chicken generously (about 1/4 cup). Pulse several times until it forms a thick, chunky marinade.
2. Pat the chicken thighs dry and season both sides well with kosher salt and black pepper.
3. Put the chicken in a zip-top bag, pour the marinade over it, close the bag and massage until every piece is coated. Refrigerate for 30 minutes up to overnight, turning the bag now and then.
4. Lightly oil the grates and heat a gas grill to medium-high. Grill the lemon halves cut side down until char marks form. Brush the pita with olive oil on both sides and grill for about 40 seconds per side, until soft and charred. Set aside.
5. Shake off excess marinade from the chicken and place the thighs on the hot grill. Cover and cook for 5 minutes, then turn, cover and grill for another 3 to 5 minutes until cooked through. The chicken is ready when the thickest part reaches at least 165°F; it will rise about 5 degrees while resting.
6. Transfer the chicken to a large platter and rest for about 5 minutes.
7. Sprinkle more sumac over the chicken, top with a handful of pickled red onions, and serve with the grilled lemons and pita.

Summarized from The Mediterranean Dish's video. Watch it for the details.