Barbecued Sumac Chicken

Cook Time

55 Mins

Cooking Method



Middle Eastern



Prep Time

720 Mins




8 Chicken Thighs, bone-in

1 tbsp Citrus Spice Rub

1/4 cup Lemon Juice

1/4 cup Olive Oil

1 Serrano Pepper, minced

1 tbsp Sumac

1 tsp Thyme, Dried

Cooking Instructions

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.

Wood Pellet Recommendation

In order to bring out the smoky contrast between tangy citrus-like flavors and the spiciness in this recipe, we recommend using our Competition Blend Hardwood Pellets.

Note: This recipe uses Louisiana Grills Citrus Spice Rub Seasoning.

  1. In a medium mixing bowl, whisk together the olive oil, lemon juice, Citrus Spice, Sumac, dried thyme, and minced serrano pepper.
  2. Place chicken in a large resealable plastic bag, then pour the marinade over. Allow to marinate overnight.
  3. 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.
  4. 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.
  5. Remove chicken from the grill and allow to rest for 10 minutes before serving warm.

Special Tools

  • Mixing Bowl
  • Whisk


Rotate chicken every 15 minutes for even cooking and lightly crisp skin.

Diet Info

  • Low Carb