When I first saw this recipe on Food Network last year I couldn’t wait to try it. I had to order sumac and tahini on Amazon because I couldn’t find them in my local grocery store. Both were great purchases that I have used again and again. My kids have devoured this chicken every time I have made it!

Note: This tastes best when the chicken marinates overnight.

Recipe adapted from Food Network

Ingredients:

Chicken-

5 pounds skinless chicken thighs

5 tablespoons extra virgin olive oil

1-2 tablespoons sumac

2 teaspoons sea salt

1 teaspoon garlic powder

1/2 teaspoon ground black pepper

zest and juice from 1 lemon

Zucchini-

2 zucchini

brushing of olive oil

sprinkle of sumac

Yogurt Tahini Sauce-

1/2 cup nonfat plain Greek yogurt

2 tablespoons tahini

1 tablespoon fresh parsley

1 tablespoon honey

1 tablespoon extra virgin olive oil

1/4 teaspoon cumin

juice from 1/2 lemon

Directions-

Chicken-

1. Prepare marinade 1 day to 30 minutes in advance. Mix olive oil, sumac, salt, garlic, pepper, lemon zest, lemon juice in a bowl. Place chicken in a 9×13 dish. Pour marinade over chicken. Flip chicken a few times before serving. Refrigerate for at least 30 minutes or ideally overnight.
2. Grill chicken thighs for best flavor. I used my Ninja grill and cooked for 5-6 minutes per side. Let chicken rest before slicing. Top with yogurt tahini sauce or lemon juice.

Zucchini-

1. Slice zucchini in half horizontally.
2. Brush zucchini with olive oil. Sprinkle with sumac. Let marinate for 30 minutes.
3. I sautéed this on medium low heat for approximately 20 minutes rotating the zucchini every 5 minutes.
4. Top with yogurt tahini sauce or drizzle with lemon juice.

I served this with my arugula Christmas salad for adults and mac and cheese for the kids.

This also goes really well with basil couscous.