Lemon Sumac Grilled Chicken Thighs

Lemon Sumac Grilled Chicken Thighs

The fragrance of sumac tangled with fresh lemons makes for a very Mediterranean dish.
  • Prep Time 1 hr + 24 hr cure time


  • 4-5 Chicken Thighs

  • 6 garlic cloves

  • Juice of two lemons

  • 4 T sumac

  • 2 T soy sauce

  • 2 T good Dijon mustard (we use Maille)

  • 2 T brown sugar

  • 2 T olive oil


  1. Put everything except the chicken thighs into your processor and blend until smooth.

  2. Pour into a sealable plastic bag and place the thighs inside.

  3. Make sure the chicken is completely covered and place in the fridge for 24 hours, turning and tossing occasionally.

  4. Start one side of your grill on high. Place the chicken away from direct heat, skin side up, for 15 minutes until the fat starts to render.  Grill another 15 minutes, and then finish off skin side down on the hotter side.  Remove from the grill when the internal temp away from the bone reads 160.  Let rest before serving.

  5. Sprinkle with fresh lime juice and a sprinkle of sumac.

  6. Serve with garlicky roasted peppers sprinkled with kosher salt.

chef lydia demonstrates her cooking skills
The Chef
DeBragga's Corporate Chef - Lydia Liebchen