Chicken With Sumac (Jujeh Al Sammak): A Taste of the Middle East

The scent of sumac always takes me back to my travels through Jordan. I remember stumbling upon a small family-run restaurant in Amman, the air thick with the aroma of grilling meat and fragrant spices. The owner, a warm woman with kind eyes, insisted I try her Jujeh Al Sammak. The chicken, infused with the tangy sumac, was unlike anything I’d ever tasted – a simple dish elevated by the perfect balance of flavors, and served with the warmest hospitality. It’s a culinary memory I cherish, and one I’m excited to share with you.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20-30 minutes
• Total Time: 35-45 minutes
• Servings: 4
• Dietary Type: Dairy-Free

Ingredients

• 1 kg chicken thighs
• 1 small onion, grated
• 2 garlic cloves, crushed
• 3 tablespoons olive oil
• 2 teaspoons ground sumac
• 1 teaspoon ground cinnamon
• Pepper, to taste
• Salt, to taste

Equipment Needed

• Mixing Bowl
• Grill or Barbecue
• Tongs

Instructions

1. Place the chicken pieces in a large mixing bowl.

2. In a separate small bowl, combine the grated onion, crushed garlic, olive oil, ground sumac, ground cinnamon, salt, and pepper. Mix well until a cohesive marinade forms.

3. Pour the marinade over the chicken in the mixing bowl, ensuring that each piece is thoroughly coated.

4. Cover the bowl with plastic wrap and marinate in the refrigerator for several hours, or preferably overnight, to allow the flavors to fully penetrate the chicken. The longer the marinating time, the more flavorful and tender the chicken will be.

5. Preheat your grill or barbecue to medium-high heat. If using a gas grill, ensure all burners are lit. For charcoal grills, wait until the coals are glowing red with a light coating of ash.

6. Remove the chicken from the refrigerator and let it sit at room temperature for about 15 minutes before grilling. This helps the chicken cook more evenly.

7. Carefully place the marinated chicken thighs on the preheated grill. Ensure they are spaced apart to allow for even cooking.

8. Grill the chicken, turning it every 5-7 minutes to ensure even browning and prevent burning. While grilling, frequently baste the chicken with the remaining marinade from the bowl. This will help keep the chicken moist and add extra flavor.

9. Continue grilling the chicken for a total of 20-30 minutes, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer inserted into the thickest part of the thigh to check for doneness. The juices should run clear when pierced with a fork.

10. Once the chicken is fully cooked and beautifully browned, remove it from the grill and let it rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful final product.

Expert Tips & Tricks

• Maximize Flavor: For the most intense flavor, marinate the chicken for at least 12 hours, or even up to 24 hours.
• Don’t Overcrowd the Grill: Grilling in batches prevents overcrowding, which lowers the grill temperature and steams the chicken instead of searing it.
• Prevent Sticking: Lightly oil the grill grates before placing the chicken on them to prevent sticking.
• Spice it Up: Add a pinch of cayenne pepper or red pepper flakes to the marinade for a touch of heat.
• Herbaceous Twist: Incorporate fresh herbs like chopped parsley or cilantro into the marinade for added freshness.

Serving & Storage Suggestions

Serve your Jujeh Al Sammak hot off the grill, garnished with a sprinkle of fresh parsley and a lemon wedge for squeezing. This dish pairs wonderfully with fluffy rice, grilled vegetables, or a simple salad. For a traditional Middle Eastern experience, serve it alongside hummus, baba ghanoush, and warm pita bread.

Leftover cooked chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through, or microwave in short intervals to prevent drying out. While you can technically freeze it, the texture of marinated chicken thighs may change after thawing, so it’s best enjoyed fresh or within a few days.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	30g	46%
Saturated Fat	8g	40%
Cholesterol	150mg	50%
Sodium	200mg	9%
Carbohydrates	5g	2%
Fiber	1g	4%
Sugar	2g	–
Protein	40g	80%

Variations & Substitutions

• Boneless, Skinless Chicken: While chicken thighs provide the best flavor and moisture, you can substitute with boneless, skinless chicken breasts for a leaner option. Adjust cooking time accordingly, as breasts cook faster.
• Lemon Sumac: Enhance the citrus notes by adding the zest of one lemon to the marinade.
• Vegetarian Option: While this recipe is centered around chicken, consider using the same marinade for grilling halloumi cheese or chunks of eggplant for a vegetarian alternative. The sumac and cinnamon complement these ingredients beautifully.

FAQs (Frequently Asked Questions)

Q: Can I use sumac substitute if I don’t have it?
A: While sumac is a key ingredient that gives the dish its distinctive tangy flavor, you can try a mix of lemon zest and a pinch of salt as a substitute, but the flavor profile will be different.

Q: How do I know when the chicken is fully cooked?
A: The safest and most accurate way to check doneness is to use a meat thermometer. Insert it into the thickest part of the thigh, avoiding the bone. The internal temperature should reach 165°F (74°C).

Q: Can I bake the chicken instead of grilling?
A: Yes, you can bake the chicken in a preheated oven at 400°F (200°C) for approximately 25-30 minutes, or until cooked through. Basting with the marinade during baking will help keep the chicken moist.

Q: What if my marinade is too thick?
A: If the marinade is too thick, add a tablespoon or two of olive oil or lemon juice to thin it out to a consistency that easily coats the chicken.

Q: Can I prepare the chicken ahead of time?
A: Absolutely! Marinating the chicken overnight is ideal. You can also grill the chicken a day ahead of time and reheat it before serving. However, grilling fresh is always best for optimal flavor.

Final Thoughts

Jujeh Al Sammak is more than just grilled chicken; it’s an invitation to experience the vibrant flavors and warm hospitality of the Middle East. I encourage you to try this recipe and discover the magic of sumac. Don’t be afraid to experiment with variations and make it your own. Share your creations with friends and family, and let the simple elegance of this dish bring joy to your table. Bon appétit!