FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
grilled chicken thighs recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: High Protein
Description
Grilled bone-in chicken thighs are marinated in aromatic spices and topped with a bright, tangy sumac-yogurt sauce for a flavorful and juicy meal.
Ingredients
- 4 bone-in, skin-on chicken thighs (1.75–2.2 lbs total)
- 60 ml (1/4 cup) olive oil, divided
- 30 ml (2 tbsp) fresh lemon juice, divided
- 6 cloves garlic, minced, divided
- 10 g (2 tsp) smoked paprika
- 5 g (1 tsp) ground cumin
- 5 g (1 tsp) ground coriander
- 7 g (1.5 tsp) fine sea salt, divided
- 2 g (0.5 tsp) freshly ground black pepper
- 240 ml (1 cup) plain whole milk yogurt
- 10 g (2 tsp) sumac, divided
- 15 ml (1 tbsp) cold water (optional)
- 15 g (1/4 cup packed) fresh mint leaves, finely chopped
- 15 g (1/4 cup packed) fresh flat-leaf parsley leaves, finely chopped
Instructions
- Marinate the Chicken: Pat the chicken thighs thoroughly dry with paper towels. In a medium bowl, combine 30 ml (2 tbsp) of olive oil, 15 ml (1 tbsp) of lemon juice, 4 cloves of minced garlic, smoked paprika, cumin, coriander, 5 g (1 tsp) of salt, and black pepper. Rub the marinade over the chicken, cover, and refrigerate for at least 30 minutes, or up to 4 hours.
- Prepare the Yogurt Drizzle: While the chicken marinates, whisk together the yogurt, 5 g (1 tsp) of sumac, 2 cloves of minced garlic, the remaining 15 ml (1 tbsp) of lemon juice, and the remaining 2 g (0.5 tsp) of salt in a small bowl. Add cold water, if needed, to achieve a thick but pourable consistency. Refrigerate until ready to serve.
- Preheat Grill: Preheat an outdoor grill to medium-high heat (about 400°F / 200°C). Remove the chicken from the refrigerator and let it sit at room temperature for 15 minutes before grilling to ensure even cooking. Lightly oil the preheated grill grates with the remaining 30 ml (2 tbsp) olive oil to prevent sticking.
- Grill Chicken Thighs: Place the chicken thighs skin-side down on the preheated grill. Cook for 6-8 minutes, undisturbed, until the skin is deeply golden brown and crisp. Flip the chicken and continue grilling for 10-15 minutes more, or until an instant-read thermometer inserted into the thickest part of the meat reads 165°F (74°C).
- Rest and Serve: Transfer the grilled chicken to a cutting board and allow it to rest for 5-10 minutes. Serve the chicken thighs with a generous amount of the chilled sumac-yogurt sauce, then sprinkle with the fresh mint, parsley, and remaining sumac.
Notes
For the crispiest skin, ensure the chicken thighs are completely dry before marinating and start grilling skin-side down without moving them for the first 6-8 minutes. Letting the chicken rest after grilling is crucial for juicy results.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 thigh
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg