Barbecued Sumac Chicken
For a unique twist on your grilled chicken, try this simple and rustic Middle Eastern-inspired Barbecued Sumac Chicken. A traditional spice used in the Middle East, sumac has a tangy, citrus-like flavor that makes it the perfect pairing for poultry dishes. In this recipe, bone-in chicken thighs are marinated in a mixture of lemon, sumac, thyme and serrano peppers. The thighs are grilled until tender and lightly charred. Serve over simple basmati rice or a leafy green salad to complete the meal.
8 Chicken Thighs, bone-in
1/4 cup Lemon Juice
1 Serrano Pepper, minced
1 tsp Thyme, Dried
1 tbsp Citrus Spice Rub
1/4 cup Olive Oil
1 tbsp Sumac
Note: This recipe uses Louisiana Grills Citrus Spice Rub Seasoning.
- In a medium mixing bowl, whisk together the olive oil, lemon juice, Citrus Spice, Sumac, dried thyme, and minced serrano pepper.
- Place chicken in a large resealable plastic bag, then pour the marinade over. Allow to marinate overnight.
- Fire up your Louisiana Grills pellet grill on SMOKE mode and let it run with lid open for 10 minutes then preheat to 300° F. If using a gas or charcoal grill, set it up for medium-low heat.
- Remove chicken thighs from marinade and place directly on the grill grate. Barbecue the chicken for 45 to 55 minutes, until an internal temperature of 165° F is reached.
- Remove chicken from the grill and allow to rest for 10 minutes before serving warm.
- Mixing Bowl
Rotate chicken every 15 minutes for even cooking and lightly crisp skin.