Juicy Middle Eastern Grilled Chicken with Toum and Sumac Recipe
Experience the bold flavors of the Middle East with this juicy grilled chicken marinated in a vibrant blend of spices and olive oil, perfectly paired with silky, garlicky toum sauce. This recipe offers a delightful combination of tender, smoky chicken and a creamy, tangy sauce that’s sure to become a family favorite, served alongside fresh parsley, sumac, and warm pita bread for an authentic and irresistible meal.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
Ingredients
For the Chicken Marinade
- 4 pieces chicken thighs or breasts, skin-on, bone-in
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Toum Sauce
- 4 cloves garlic
- 1 cup vegetable or sunflower oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 cup ice water
Optional Garnishes
- 1/4 cup fresh parsley, chopped
- 1 teaspoon sumac powder
- 1 loaf pita bread
Instructions
- Prepare the Marinade: In a bowl, whisk together olive oil, lemon juice, minced garlic, ground cumin, paprika, salt, and black pepper until the mixture is smooth and aromatic, about 30 seconds.
- Marinate the Chicken: Pat the chicken pieces dry with paper towels. Coat them evenly with the prepared marinade, making sure every piece is well covered. Cover the bowl and refrigerate for at least 2 hours to allow the flavors to infuse the meat.
- Preheat the Grill: Heat your grill to medium-high heat, around 400°F (204°C). Scrub the grill grates clean and lightly oil them to prevent sticking.
- Grill the Chicken: Place the chicken skin-side down on the hot grill. Grill for 6 to 7 minutes on one side, until the edges develop nice char marks. Flip the chicken and grill for another 6 to 7 minutes, or until the internal temperature reaches 165°F (74°C) and juices run clear.
- Make the Toum Sauce: Add garlic cloves and salt to the food processor and pulse for 20 to 30 seconds until the garlic is finely chopped. While the processor is running, slowly drizzle in the vegetable oil in a thin, steady stream, alternating with fresh lemon juice to emulsify the sauce. Continue blending until the sauce is thick and creamy. Slowly add ice water to lighten the texture if needed.
- Rest and Serve: Transfer the grilled chicken to a platter and let it rest for 5 minutes to allow juices to redistribute. Slice the chicken and serve with toum sauce, garnished with fresh parsley and a sprinkle of sumac powder. Offer warm pita bread on the side for a perfect scoop.
Notes
- For best results, marinate the chicken overnight to maximize flavor and tenderness.
- If you don’t have a grill, you can also cook the chicken on a grill pan over medium-high heat on the stovetop.
- Use a food thermometer to check the chicken’s internal temperature for safe and juicy results.
- Toum sauce can be stored in an airtight container in the refrigerator for up to a week.
- Adjust the amount of garlic in the toum sauce to suit your taste preference for pungency.
- Sumac powder adds a tangy, citrusy note but can be omitted if unavailable.
