Grilled Sumac Chicken with Iraqi Flatbread

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken marinated in sumac and Middle Eastern spices, grilled to perfection and served with warm, soft Iraqi flatbread. This middle eastern-inspired chicken ready in about 105 minutes pairs boneless chicken thighs, olive oil, sumac for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.4 (14 ratings) Prep: 90 min Cook: 15 min Serves 4 Middle Eastern cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 4 tbsp olive oil, 2 tbsp sumac, 1 tsp ground cumin, 1 tsp ground coriander, 3 minced garlic cloves, 3 tbsp lemon juice, 1 1/2 tsp salt, and 1 tsp black pepper. Add 1.5 lbs boneless chicken thighs and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 1 hour.
  2. Step 2: To prepare flatbread, dissolve 1 tsp active dry yeast and 1 tsp sugar in 3/4 cup warm water. Let sit for 5 minutes until foamy.
  3. Step 3: In a mixing bowl, combine 2 cups all-purpose flour and 1 tsp salt. Add yeast mixture and 2 tbsp olive oil, stirring to form a soft dough. Knead on floured surface for 8 minutes until smooth. Place in an oiled bowl, cover, and let rise for 1 hour until doubled.
  4. Step 4: Preheat grill or grill pan to medium-high heat. Divide dough into 6 equal pieces, roll each into a 6-inch circle.
  5. Step 5: Grill chicken thighs for 5-6 minutes per side until cooked through and nicely charred.
  6. Step 6: Meanwhile, cook flatbreads on a hot dry skillet for about 2 minutes per side until puffed and golden.
  7. Step 7: Serve grilled chicken on warm flatbread with optional sides like yogurt or salad.

Frequently asked questions

How long does Grilled Sumac Chicken with Iraqi Flatbread take to make?

Total time is about 105 minutes (90 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Sumac Chicken with Iraqi Flatbread?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless chicken thighs from drying out.

Can I substitute ingredients in Grilled Sumac Chicken with Iraqi Flatbread?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Sumac Chicken with Iraqi Flatbread for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Sumac Chicken with Iraqi Flatbread?

Middle Eastern chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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