The Comfort of Juicy Middle Eastern Grilled Chicken with Toum Recipe
There’s something deeply satisfying about biting into tender, flavorful chicken kissed by the grill’s smoky char. This Juicy Middle Eastern Grilled Chicken with Toum Recipe captures that magic, blending bold spices with bright citrus and the velvety punch of toum—a luscious garlic sauce that’s both creamy and fresh.
I love how this dish invites you to slow down, soak in the aroma of garlic and cumin, and enjoy each juicy, charred bite. Whether you’re cooking for a weekend family meal or a casual dinner party, this recipe never fails to bring warmth and excitement to the table.
You’ll notice the skin-on, bone-in chicken keeps all those flavors locked in, resulting in crispy edges and a juicy middle that’s truly crave-worthy. Pairing it with toum creates a perfect balance—garlicky, tangy, and silky smooth.
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What Makes It Irresistible
- Layered flavor: Comforting, rich, and beautifully balanced.
- Easy method: Steps designed for any skill level.
- Adaptable: Works with pantry swaps and seasonal twists.
- Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
- Chicken thighs or breasts: I always reach for skin-on, bone-in pieces; they stay juicy and flavorful on the grill.
- Olive oil: Adds richness and helps tenderize the meat gently.
- Lemon juice: Brightens the entire dish and tenderizes the chicken naturally.
- Garlic: Integral to both marinade and toum, bringing aromatic depth and boldness.
- Ground cumin & paprika: These spices paint the chicken with warm, earthy, and smoky notes.
- Salt & black pepper: The essential foundation for seasoning and flavor enhancement.
- Vegetable or sunflower oil: A neutral base for the toum sauce to build its creamy texture without overpowering.
- Fresh parsley & sumac powder (optional): Adds freshness and a tangy zing for garnish, perfect for a lively pop of flavor.
- Pita bread: Ideal for scooping up toum and juicy chicken bites – trust me, it’s addictive.
Prep Before You Begin
Plan at least 2 hours for marinating the chicken to soak up its flavors fully. Mise en place saves time—you’ll want all your ingredients measured out and your grill prepped to hit that perfect medium-high heat (around 400°F). Having a food processor ready makes crafting that silky toum sauce a breeze. Trust me, organizing ahead frees you up to enjoy the cooking rhythm instead of scrambling.
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Tools & Setup
Here’s what you’ll want on hand so your Juicy Middle Eastern Grilled Chicken with Toum Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Juicy Middle Eastern Grilled Chicken with Toum Recipe
- Whisk the marinade: In a bowl, vigorously combine olive oil, lemon juice, minced garlic, cumin, paprika, salt, and black pepper until the mixture is smooth and aromatic—about 30 seconds. The scents will fill your kitchen and hint at the delicious meal ahead.
- Marinate the chicken: Pat your chicken dry before coating each piece thoroughly with the marinade. Cover the bowl tightly and refrigerate for at least 2 hours—overnight is even better to deepen the flavors.
- Prepare the grill: Heat your grill to medium-high, aiming for approximately 400°F. Give the grates a good scrub and brush on a light layer of oil to prevent sticking.
- Grill the chicken: Place the chicken skin-side down on the grill. Listen to the sizzle as the heat crisps the skin to a golden, lightly charred finish. Grill for 6–7 minutes each side, until the edges start to caramelize and the internal temperature hits 165°F for safe, juicy perfection.
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Expert Tips to Nail It
Small adjustments that make a big difference in texture, timing, and flavor so your Juicy Middle Eastern Grilled Chicken with Toum Recipe turns out reliably amazing.
- Make the toum sauce: Add garlic cloves and salt into your food processor. Pulse until finely chopped and aromatic, roughly 20–30 seconds. Then, with the machine running, alternate slowly drizzling in your oil and lemon juice. This slow technique emulsifies the sauce to a thick, creamy texture that’s light as air — the hallmark of perfect toum.
- Rest the chicken: Transfer the grilled chicken to a platter and let it rest for 5 minutes. This helps redistribute juices, so every bite is juicy and tender, not dry.
- Slice and serve: Cut the chicken into generous pieces and plate alongside your toum sauce, fresh parsley, and a sprinkle of sumac. If you have pita bread on hand, get ready to scoop and savor. This combo is a contrast of textures and flavors you won’t get enough of.
Creative Variations for Juicy Middle Eastern Grilled Chicken with Toum Recipe
- Swap the chicken cuts: Try bone-in chicken drumsticks or even turkey thighs for a slightly different texture but just as much flavor.
- Add a smoky twist: Toss some smoked paprika or a pinch of Aleppo pepper into the marinade for that subtle heat and depth.
- Infuse floral notes: Stir in some finely chopped fresh rosemary or za’atar into the marinade for a fresh, herbal accent.
- Brighten up the toum: Add a teaspoon of white vinegar or a touch of mustard to the toum for an unexpected tanginess.
- Serve as wraps: Combine sliced grilled chicken, toum, pickled vegetables, and greens in flatbreads for a vibrant handheld meal.
- Make it a salad: Layer sliced chicken over a bed of arugula and roasted veggies, drizzled with toum as the dressing.
Storage, Freezing & Reheating
- Refrigerate leftovers: Store cooked chicken and toum separately in airtight containers for up to 3 days.
- Freeze chicken: Cooked grilled chicken freezes well for up to 2 months. Thaw overnight in the fridge before reheating gently to retain moisture.
- Reheat gently: Warm chicken in a low oven or covered skillet to avoid drying it out.
- Toum keeps fresh: Toum can be stored refrigerated for up to 5 days; whisk again before serving if it separates.
- Pro tip: Avoid microwaving toum as it can lose its creamy texture and fresh flavor.
Juicy Middle Eastern Grilled Chicken with Toum Recipe FAQs
- Can I use chicken breasts instead of thighs? Yes, chicken breasts work fine but consider pounding them slightly for even cooking since thighs are more forgivingly juicy.
- What if I don’t have a grill? You can bake the chicken at 425°F or cook it in a heavy skillet on the stovetop; just watch for char and moisture as closely.
- How long should I marinate the chicken? At least 2 hours for good flavor infusion, but overnight is ideal if you have the time.
- Can I make toum ahead of time? Absolutely, making it a day before deepens the flavor. Store well sealed in the fridge.
- Is toum very garlicky? Yes, but the oil and lemon mellow it beautifully. If you prefer milder garlic, reduce cloves slightly and adjust to taste.
Juicy Middle Eastern Grilled Chicken with Toum Recipe
Experience the bold and juicy flavors of Middle Eastern grilled chicken paired with a creamy, garlicky toum sauce. This recipe features marinated skin-on, bone-in chicken thighs grilled to perfection, complemented by a luscious toum garlic sauce that’s perfect for dipping or spreading on warm pita bread. Ideal for outdoor grilling enthusiasts looking for a vibrant and satisfying meal.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Middle Eastern
Ingredients
For the Chicken Marinade
- 4 pieces chicken thighs or breasts (skin-on, bone-in preferred for juicy grilling)
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Toum Sauce
- 4 cloves garlic
- 1 cup vegetable oil or sunflower oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 cup ice water
Optional Garnishes
- 1/4 cup fresh parsley, chopped
- 1 teaspoon sumac powder
- 1 loaf pita bread
Instructions
- Prepare the Marinade: In a bowl, whisk together olive oil, lemon juice, minced garlic, ground cumin, paprika, salt, and black pepper until the mixture is smooth and aromatic, approximately 30 seconds to blend the flavors well.
- Marinate the Chicken: Pat the chicken thighs dry to help the marinade stick better. Evenly coat the chicken pieces with the prepared marinade, cover the bowl, and refrigerate for at least 2 hours to allow deep flavor absorption.
- Preheat the Grill: Heat your grill to medium-high heat, about 400°F. Clean the grill grates thoroughly and lightly oil them to prevent the chicken from sticking during grilling.
- Grill the Chicken: Place the chicken skin-side down on the hot grill. Cook for 6–7 minutes per side, flipping once the edges start to char and the internal temperature reaches 165°F, ensuring the meat is fully cooked and juicy.
- Make the Toum Sauce: Add the garlic cloves and salt to a food processor. Pulse for 20–30 seconds until the garlic is finely chopped. With the processor running, slowly drizzle in the vegetable oil in a thin stream, alternating intermittently with lemon juice. Continue blending until the sauce is thick, creamy, and emulsified. Gradually add the ice water to keep the sauce light and smooth.
- Rest and Serve: Transfer the grilled chicken to a platter and let it rest for 5 minutes to retain its juices. Slice the chicken and serve it alongside the toum sauce, garnishing with fresh parsley and a sprinkle of sumac powder. Serve warm with pita bread for scooping.
Notes
- For best results, use bone-in, skin-on chicken thighs for maximum juiciness and flavor.
- The toum sauce can be made ahead and refrigerated, but bring it to room temperature before serving to restore creaminess.
- Adjust the garlic quantity in the toum sauce according to your preference if you want a milder or stronger garlic flavor.
- Sumac powder adds a tangy finish but can be omitted or substituted with lemon zest if unavailable.
- Ensure the grill is properly oiled to avoid sticking and to get crisp skin on the chicken.
