Name: Sumac Chicken Thighs With Yogurt And Herb Salad
Prep time: 10 min
Cook time: 15 min
Total time: 55 min
Cuisine: Middle Eastern
Ingredients: 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; 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)

If you’re craving a dish that bursts with tangy zest and fresh herbal notes, then you’re in for a treat with Sumac Chicken Thighs With Yogurt And Herb Salad. This recipe features tender, juicy chicken thighs marinated in aromatic sumac, paired with a cool, vibrant salad loaded with crisp herbs and creamy yogurt. The harmonious blend of warm spices and refreshing textures delivers an unforgettable Middle Eastern-inspired meal that’s as simple to prepare as it is delightful to eat.

Why You’ll Love This Recipe

Bold Flavor Fusion: The tart sumac brilliantly accents the chicken, creating a unique, mouthwatering profile.
Simple Ingredients: With pantry staples and fresh herbs, this recipe is both accessible and wholesome.
Fast and Easy: Quick marinating and grilling make this a perfect weeknight dinner or weekend treat.
Healthy and Balanced: Lean protein meets crisp, vitamin-rich salad for a wholesome meal.
Highly Customizable: Adapt herbs and spice levels to suit your own taste for a personal twist.

Ingredients You’ll Need

This dish shines because of its straightforward yet essential ingredients, each lending distinct flavors, textures, and colors that make the Sumac Chicken Thighs With Yogurt And Herb Salad truly special and inviting.

Chicken Thighs: Bone-in, skin-on for juicy results and crispy skin when cooked.
Sumac Spice: A tangy, lemony Middle Eastern spice that brightens the chicken flavor.
Plain Yogurt: Creamy base for the herb salad, adds cooling contrast and richness.
Fresh Herbs: Parsley, mint, and dill contribute vibrant green color and fresh aroma.
Garlic: Adds pungent depth to both marinade and salad dressing.
Lemon Juice: Enhances zestiness, balancing out the richness of chicken and yogurt.
Olive Oil: For marinating and dressing, gives a smooth, fruity undertone.
Cucumber: Crisp texture and subtle flavor to complement the herbs.
Salt and Pepper: Basic seasonings to perfectly enhance every ingredient.

Variations for Sumac Chicken Thighs With Yogurt And Herb Salad

This recipe is wonderfully adaptable, allowing you to swap or add ingredients easily to fit dietary preferences, seasonal produce, or whatever’s in your kitchen.

Spicy Kick: Add red pepper flakes or harissa to the marinade for more heat.
Dairy-Free Option: Replace yogurt with coconut cream or cashew-based yogurt for a creamy, vegan salad.
Alternative Proteins: Try skinless chicken breasts or firm tofu as a vegetarian alternative with adjusted cooking times.
Additional Veggies: Include cherry tomatoes or radishes in the herb salad for color and crunch.
Grain Bowl Style: Serve over quinoa or bulgur for a heartier, filling meal.

Succulent Sumac Chicken Thighs Paired with Herb Yogurt Salad

How to Make Sumac Chicken Thighs With Yogurt And Herb Salad

Step 1: Prepare the Marinade

In a mixing bowl, combine sumac, olive oil, lemon juice, garlic, salt, and pepper to create a flavorful marinade. Toss the chicken thighs in this mixture, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor infusion.

Step 2: Mix the Yogurt and Herb Salad

While the chicken marinates, finely chop fresh parsley, mint, and dill. Dice cucumber into small pieces. In a bowl, mix the plain yogurt with the chopped herbs, cucumber, a squeeze of lemon juice, a touch of garlic, salt, and pepper. Stir until everything is evenly combined and refreshing.

Step 3: Cook the Chicken Thighs

Heat a grill pan or skillet over medium-high heat. Place the marinated chicken thighs skin-side down first, cooking for 5-7 minutes until the skin is crispy and golden brown. Flip and cook for another 6-8 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Step 4: Serve and Enjoy

Plate the hot chicken thighs alongside a generous helping of the yogurt and herb salad. Garnish with extra fresh herbs or a sprinkle of sumac for added vibrancy. Dive into this fresh, tangy, and tender delight!

Pro Tips for Making Sumac Chicken Thighs With Yogurt And Herb Salad

Pat Chicken Dry: Dry skin helps achieve that coveted crispy texture when cooking.
Marinate Longer: For maximum flavor, marinate the chicken overnight when possible.
Use Full-Fat Yogurt: Creamier yogurt enhances the salad’s texture and mouthfeel.
Fresh Herbs Matter: Opt for fresh rather than dried herbs to elevate the salad’s brightness.
Rest the Chicken: Allow cooked chicken to rest for a few minutes to keep it juicy.

How to Serve Sumac Chicken Thighs With Yogurt And Herb Salad

Garnishes

Sprinkle extra sumac or chopped fresh mint on top just before serving for a beautiful pop of color and an aromatic lift that excites the senses.

Side Dishes

This dish pairs wonderfully with warm pita bread, roasted vegetables, or a light couscous salad, complementing the sumac’s tartness and yogurt’s creaminess.

Creative Ways to Present

Serve the chicken on a large platter with the yogurt herb salad scattered on top like a fresh, creamy blanket. Alternatively, build individual plates with a bed of greens or grains to handpick every bite.

Make Ahead and Storage

Storing Leftovers

Store cooked chicken thighs and the yogurt herb salad separately in airtight containers in the fridge for up to 3 days to preserve freshness and texture.

Freezing

Freeze marinated but uncooked chicken thighs for up to one month; thaw in the fridge before cooking. The yogurt and herb salad does not freeze well and is best made fresh.

Reheating

Reheat the chicken gently in a preheated oven at 350°F (175°C) for 10-12 minutes or until warmed through to retain juiciness without drying.

FAQs

What is sumac and where can I find it?

Sumac is a tangy, lemony spice common in Middle Eastern cuisine, available in most grocery stores or specialty spice shops.

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts tend to dry out faster, so watch the cooking time carefully and consider marinating longer.

Is this recipe gluten-free?

Absolutely! The recipe contains no gluten-containing ingredients, making it suitable for gluten-free diets.

Can I prepare this recipe without a grill pan?

Yes, a regular skillet or oven roasting will work perfectly well for cooking the chicken thighs.

How do I store leftover yogurt and herb salad?

Keep it in an airtight container in the fridge and consume within 2 days for the freshest taste and texture.

Final Thoughts

Sumac Chicken Thighs With Yogurt And Herb Salad is truly a celebration of fresh, vibrant flavors that lift your everyday meals to something special. Whether you’re cooking for family, friends, or just yourself, this recipe’s ease, wholesomeness, and bright taste make it a new favorite worth savoring again and again. Go ahead and try it tonight—your taste buds will thank you!

Sumac Chicken Thighs With Yogurt And Herb Salad

Author: Brooklyn
Total Time: 55 minutes (including marinating time)
Yield: 4 servings 1x
Diet: Gluten-Free, High-Protein

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Description

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.

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.

Prep Time: 10 minutes (plus 30 minutes marinating)
Cook Time: 15 minutes
Category: Main Course
Method: Grilling / Pan Frying
Cuisine: Middle Eastern