Chicken With Sumac(Jujeh Al Sammak)

"Middle Eastern (Arabian) grilled chicken. Simple but delicious!"
photo by Artandkitchen photo by Artandkitchen
photo by Artandkitchen
Ready In:




  • Place the chicken pieces in a dish.
  • Mix the remaining ingredients together, pour over chicken.
  • Marinate for several hours or overnight.
  • Grill or barbecue, turning 3 or 4 times and basting frequently with the marinade until the chicken is browned.

Questions & Replies

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  1. Artandkitchen
    I discovered summac only one year ago and I can really say that it was really delicious in this recipe.<br/>After this treatment (rub and marinate for 3 hours) the chicken resulted tender and really tasty.<br/>I barbequed it using wood as I find that this still gives the best taste.<br/>Thanks a lot for your recipe!
  2. rosslare
    Extremely tasty chicken! Needs sufficient salt, 2 teaspoons was good for us. Served with Harissa Yogurt Sauce, yum!
  3. Sooty_Cat
    This is awesome. I love Middle Eastern food and this has a really authentic taste. Very easy to prepare, and good with any cut of chicken; I have used breast fillets, drumsticks and thighs and they are all yummy. Thanks!
  4. graffeetee
    this was tasty and so simple! i did it in my convection oven since it's not yet bbq season here, but this will be part of my warm weather repertoire later this year. i used skinless boneless chicken thighs and they worked fine. also used granulated toasted onion instead of the grated due to my overly sensitive eyes. thanks for the recipe!
  5. barrdbarrbarr
    Tasty!! Loved it :) I convection baked it at 375°F and it turned out really well. Thank for sharing!!


  1. UmmBinat
    Five stars! DH, DD (toddler) and I liked this a lot. I used a whole chicken cut in 4 and an extra garlic clove. I used a little less ground cinnamon. For the salt and pepper I used freshly ground black pepper and sea salt. I marinated it for a day cooking it the same night in an oven under broil for most of the time until little black showed on the tips of the chicken then I covered it with aluminum foil and turned the oven to 350F until done. I served this on top of Recipe #136535 using toasted slivered blanched almonds instead of the cashews as we are mainly a bread free home. Along with this I also served Recipe #140618 and Recipe #322921 for a great Lebanese/Palestinian meal, masha Allah. I will definitely make this again.


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