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.
