Sumac Spiced Chicken

Prep time

Cook time

Total time


This delicious marinade infuses the chicken with a delicate tomato flavour and gives it a gorgeous reddish colour. Using leftover marinade to baste the chicken during grilling keeps it moist and eliminates the need for using oil.
Recipe type: Entree
Cuisine: Middle Eastern
Serves: 6

  • 2 lb (900g) skinned* Zamzam (bone in) chicken thighs
  • 8 cloves garlic
  • 1 small onion, quartered
  • 10 oil free sun dried tomato halves
  • ¼ cup each: low fat plain yogurt, vinegar, lemon juice
  • 1 tsp each, ground: cumin, cinnamon, black pepper, ginger, paprika, red chilli powder (cayenne pepper)
  • ½ tsp each, ground: allspice, sumac
  • Salt to taste

  1. Place chicken in large mixing bowl. Make a few deep gashes in each piece for marinade to seep in.
  2. Combine remaining ingredients, except sumac in food processor or blender until well minced.
  3. Pour over chicken, tossing well to coat. Cover and refrigerate overnight or for at least 4 hours.
  4. When ready to grill, heat barbecue to medium. Lift chicken out of marinade, spreading leftover marinade over top.
  5. Grill for about 30 min, or until chicken is cooked through, turning chicken once.
  6. Sprinkle sumac over top.

Serving Idea: Serve with whole-wheat couscous and herbed chopped tomato, red onion and cucumber salad.

Chef’s Tip: For a change of flavour, add 2 tbsp chopped fresh parsley or mint to the chicken marinade.

* Chicken weights taken after removing skin

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