Juicy Middle Eastern Grilled Chicken with Toum and Sumac Recipe

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Warm & Familiar Juicy Middle Eastern Grilled Chicken with Toum and Sumac Recipe

There’s something wonderfully comforting about gathering around a grill, the smoky warmth teasing your senses while the rich aroma of garlic and spices fills the air. This Juicy Middle Eastern Grilled Chicken with Toum and Sumac Recipe is a beautiful celebration of those flavors—think tender, charred chicken kissed by the bright zest of lemon and the creamy punch of toum. I love when simple ingredients come together to create something so soulful and satisfying.

You’ll notice how the bold spices and tangy sumac elevate this dish beyond everyday grilled chicken. It’s a perfect recipe for sharing, whether you’re feeding a family dinner or impressing friends at a weekend cookout. Plus, the velvety toum sauce is so light and garlicky, it adds just the right amount of richness without overwhelming the juicy meat.

Let’s walk through every step so you can nail that perfect balance of char and succulence, with tips to make the process smooth and rewarding. You’re going to love how effortlessly the flavors come together, and how this recipe turns your grill into a hotspot for Middle Eastern magic.

Ingredient Breakdown

• Chicken thighs or breasts (skin-on, bone-in): Keeps the meat juicy during grilling and adds depth to flavor.
• Olive oil: Tenderizes and enhances the marinade’s richness.
• Lemon juice: Adds brightness and helps break down proteins for tenderness.
• Garlic: Infuses the marinade and toum with bold, aromatic punch.
• Ground cumin: Offers warm, earthy undertones that ground the flavor.
• Paprika: Brings gentle smokiness and vibrant color.
• Salt & black pepper: Essential balance of seasoning to elevate all ingredients.
• Vegetable or sunflower oil: Neutral oils keep the toum light and creamy without overpowering garlic.
• Ice water: Helps throttle toum’s texture, making it fluffy not greasy.
• Fresh parsley: Adds a refreshing crunch and color contrast.
• Sumac powder: A tangy, lemony spice that perfectly complements grilled meats.
• Pita bread: Ideal for scooping up every last bit of toum and savoring the meal.

Before You Start

Like any great dish, prep is everything. Take a moment to gather all your ingredients and equipment so you’re not scrambling mid-cook. I recommend patting the chicken dry before marinating to ensure the marinade clings beautifully, and chilling the chicken for at least 2 hours to deeply soak in flavor. Meanwhile, get your grill ready and make sure the grates are clean and well-oiled — this helps prevent sticking and creates those irresistible grill marks.

How to Make Juicy Middle Eastern Grilled Chicken with Toum and Sumac Recipe

1. Whisk together the marinade ingredients: In a bowl, combine olive oil, lemon juice, crushed garlic, cumin, paprika, salt, and black pepper. Mixing it until smooth releases those fragrant spices early on and ensures even coating on your chicken.
2. Coat the chicken: Pat your thighs dry (this helps the marinade adhere), then rub the marinade over each piece with your hands. Cover and refrigerate for at least 2 hours. This resting time lets flavors deeply infuse while tenderizing the meat for juicy bites.
3. Preheat the grill: Aim for medium-high heat (~400°F). Scrub grates clean, then lightly oil to prevent sticking. A hot, well-prepped surface sears perfectly, locking in juices and giving that signature char.
4. Grill the chicken: Place the chicken skin-side down first. You’ll love the sensation of gentle crackling as fat renders and skin crisps. Grill for 6–7 minutes per side until you get those crisp-edged char marks and the internal temperature reaches 165°F. This ensures safety without drying out the meat.
5. Start the toum: While the chicken grills, add the garlic cloves and salt to your food processor. Pulse 20–30 seconds until finely chopped and fragrant—the garlicky aroma here is pure magic.
6. Make it lush and creamy: With the processor running, drizzle in vegetable oil slowly, alternating with lemon juice, to create a thick, velvety emulsion. The ice water helps keep it light and prevents the sauce from becoming oily or heavy. It’s all about patience here; the slow drizzle makes all the difference.

7. Rest and slice: Once grilled, transfer the chicken to a platter and let it rest for 5 minutes. Resting lets the juices redistribute so each bite is tender and succulent. Slice and arrange for a stunning presentation.
8. Plate and garnish: Serve with dollops of toum, a sprinkle of fresh parsley for color and crunch, and dust of tangy sumac. Warm pita on the side is perfect for scooping up every last creamy, juicy bit.

Flavor Variations for Juicy Middle Eastern Grilled Chicken with Toum and Sumac Recipe

• Spice it up: Add a pinch of Aleppo pepper or chili flakes in the marinade for a gentle heat kick.
• Herb swap: Try fresh cilantro or mint instead of parsley for a fresh twist in garnishing.
• Sweet touch: Add a drizzle of pomegranate molasses before serving for sweet-tart complexity.
• Veggie boost: Grill some sliced eggplant or bell peppers alongside chicken for a full Middle Eastern grill experience.
• Creamier toum: Blend in a spoonful of Greek yogurt to the toum for a tangier, softer sauce that kids will adore.

Storage, Freezer & Reheat Tips

• Store leftover grilled chicken in an airtight container in the fridge for up to 3 days. It stays juicy but reheat gently to preserve tenderness.
• Toum sauce keeps in the fridge for up to 5 days. Stir gently before serving again to bring back its creamy texture.
• Freeze cooked chicken (without toum) for up to 3 months. Thaw overnight in the fridge and reheat on a low grill or in the oven wrapped in foil to keep moisture.
• Avoid freezing toum sauce, as texture may separate after thawing.

Juicy Middle Eastern Grilled Chicken with Toum and Sumac Recipe FAQs

• Can I use boneless, skinless chicken? Yes, but you may lose some juiciness—consider shorter grilling time and careful marinating.
• What if I don’t have a grill? You could roast the chicken in the oven at 425°F for 20–25 minutes, flipping halfway through.
• Is toum the same as garlic aioli? Similar in creaminess but toum is traditionally made without egg yolks and is punchier on garlic and lemon.
• How hot should the grill be? Medium-high, about 400°F, is ideal for quick searing without drying out the chicken.
• Can I make toum without a food processor? Yes, using a mortar and pestle, but it’s more labor-intensive and takes longer to achieve that silky texture.

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