Grilled chicken thighs w/sumac, pickled onions,
Grilled chicken thighs seasoned with sumac, served with tangy pickled onions.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Thighs (boneless and skinless) | 800 | Grams |
| Sumac (ground) | 3 | Tbsp |
| Olive Oil (extra virgin) | 4 | Tbsp |
| Garlic (minced) | 4 | Clove |
| Lemon (juiced and zested) | 1 | Count |
| Red Onion (thinly sliced) | 2 | Count |
| White Vinegar | 250 | Milliliters |
| Sugar | 2 | Tbsp |
| Salt (divided) | 2 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
| Parsley (chopped) | 1 | Bunch |
Instructions
- In a bowl, mix sumac, olive oil, minced garlic, lemon juice, lemon zest, 1 teaspoon salt, and black pepper to create a marinade.
- Add chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours.
- In a saucepan, combine white vinegar, sugar, and 1 teaspoon salt. Bring to a boil, then pour over sliced red onions in a heatproof bowl. Let cool to room temperature, then refrigerate.
- Preheat the grill to medium-high heat. Grill the marinated chicken thighs for 6-7 minutes on each side or until fully cooked.
- Remove chicken from the grill and let it rest for 5 minutes before serving.
- Serve the grilled chicken thighs with pickled onions and garnish with chopped parsley.
Prep
- Marinate chicken thighs for at least 2 hours.
- Pickle onions and refrigerate for at least 1 hour.
Kitchen equipment
GrillHeatproof Bowl