Turkish · Dinner
Grilled Chicken Thighs with Sumac Onions
Bone-in chicken thighs marinated in olive oil, lemon and oregano, then grilled over direct heat until the skin blisters and chars. Served with red onion tossed in sumac, parsley and pomegranate molasses. The sharp onion cuts through the smoky, charred meat.
$4
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
398Calories
34.5gProtein
24.7gFat
7.2gCarbs
3.6gSugar
1.5gFiber
398mgSodium
252mgChol
5.9gSat Fat
498mgPotassium
50mgCalcium
2.4mgIron
0.8mcgVitamin B12
11mgVitamin C
Goes well with
Sauvignon Blanc
local
Turkish Ayran
international
gluten-free
low-carb
low-calorie
herb-salt
gluten-free
Instructions
1
Prep
Pat the chicken thighs dry and place in a bowl with olive oil, lemon juice, garlic, dried oregano, salt and black pepper, turning to coat.
2
Marinate
Cover and refrigerate for 30 minutes so flavors penetrate the meat.
3
Grill
Cook chicken skin-side down over medium-high heat for 16–18 minutes total, turning once, until skin chars and juices run clear.
4
Plate
Set grilled chicken on a plate. Toss the red onion with sumac, parsley and pomegranate molasses, pile alongside chicken, and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz220g, about 1.5 bone-in thighs chicken thigh
- 2 tbsp2 tbsp olive oil, plus extra for grilling
- 2 tbsp2 tbsp lemon juice
- 4 cloves4 cloves garlic
- 1 tsp1 tsp dried oregano
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 11 small red onion
- 2 tsp2 tsp sumac
- 2 tbsp2 tbsp parsley
- 2 tsp2 tsp pomegranate molasses
- 22 lemon wedge, for serving
