Sumac Chicken Thighs With Yogurt And Herb Salad
Sumac Chicken Thighs With Yogurt And Herb Salad is a vibrant Middle Eastern-inspired dish featuring juicy, bone-in, skin-on chicken thighs marinated in tangy sumac and grilled to crispy perfection. Paired with a cooling, creamy herb salad made from fresh parsley, mint, dill, cucumber, and plain yogurt, this recipe balances warm spices with refreshing textures. Quick and easy to prepare, it’s a wholesome, flavorful meal perfect for weeknights or special occasions.
- Prep Time: 10 minutes (plus 30 minutes marinating)
- Cook Time: 15 minutes
- Total Time: 55 minutes (including marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling / Pan Frying
- Cuisine: Middle Eastern
- Diet: Gluten-Free, High-Protein
Ingredients
Scale
For the Chicken Marinade
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons sumac spice
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
For the Yogurt and Herb Salad
- 1 cup plain full-fat yogurt
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh mint, finely chopped
- 1/4 cup fresh dill, finely chopped
- 1/2 cucumber, diced
- 1 tablespoon fresh lemon juice
- 1 small clove garlic, minced (or to taste)
- Salt, to taste
- Black pepper, to taste
- Olive oil, a drizzle (optional)
Instructions
- Prepare the Marinade: In a mixing bowl, combine the sumac spice, olive oil, fresh lemon juice, minced garlic, salt, and black pepper to form a flavorful marinade. Coat the chicken thighs thoroughly in this mixture, cover, and refrigerate for at least 30 minutes or up to 4 hours to allow flavors to meld.
- Mix the Yogurt and Herb Salad: While the chicken marinates, finely chop parsley, mint, and dill. Dice the cucumber into small pieces. In a separate bowl, combine the plain yogurt with the chopped herbs, cucumber, lemon juice, minced garlic, salt, and pepper. Stir well until evenly combined and refreshing.
- Cook the Chicken Thighs: Heat a grill pan or skillet over medium-high heat. Place the marinated chicken thighs skin-side down and cook for 5-7 minutes until the skin turns crispy and golden brown. Flip the thighs and continue cooking for another 6-8 minutes, or until the internal temperature reaches 165°F (74°C).
- Serve and Enjoy: Plate the hot chicken thighs alongside a generous portion of the yogurt and herb salad. Garnish with extra fresh herbs or a sprinkle of sumac for additional color and aroma. Serve immediately and savor the fresh, tangy flavors.
Notes
- Pat chicken skin dry before marinating to achieve optimal crispiness when cooking.
- For deeper flavor, marinate the chicken overnight in the refrigerator.
- Use full-fat yogurt for a creamier texture in the salad.
- Fresh herbs significantly elevate the brightness and aroma of the salad; avoid dried herbs.
- Let the cooked chicken rest for a few minutes before serving to retain juiciness.
Nutrition
- Serving Size: 1 chicken thigh with salad
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1.5 g
- Protein: 30 g
- Cholesterol: 115 mg