Sumac-Marinated Grilled Cornish Chicken

Grilled chicken is a year-round favorite at our home, and this sumac-marinated chicken is one of my specialties. The tart, lemony tang of sumac brightens the marinade and pairs beautifully with yogurt, garlic, and smoked paprika. For this recipe I prefer Cornish hens (small whole chickens) because they cook quickly and stay tender; kids and adults alike love them. If you don’t have Cornish chickens, you can substitute whole chickens, breasts, or thighs—adjust cooking time accordingly.

Sumac is a common spice in the Middle East, especially in the Levant. It has a pleasant, tangy acidity that can replace or complement lemon juice in marinades, dressings, and rubs. Using ground sumac in the marinade gives the chicken a subtle fruitiness and a gentle sour note that cuts through the richness of the meat.

Ingredients

• 3 whole Cornish chickens (about 4 pounds total). Substitute with whole chicken pieces if preferred.
• 1 large yellow onion, minced
• 1 tablespoon minced garlic (about 3 cloves)
• 1 cup plain yogurt
• 1 tablespoon dried rosemary
• 1 tablespoon smoked paprika
• 1 tablespoon ground sumac
• 1/4 cup olive oil
• 1 tablespoon vinegar
• Salt and freshly ground black pepper, to taste

Method

1. In a large mixing bowl, whisk together the minced onion, garlic, yogurt, dried rosemary, smoked paprika, ground sumac, olive oil, vinegar, and a good pinch of salt and pepper. Taste the marinade and adjust seasoning as needed.
2. Pat the chickens dry. Gently loosen the skin over the breast and legs and spread some of the marinade under the skin and over the flesh. Rub the remaining marinade over the outside of each bird, inside the cavity, and on the skin.
3. Place the marinated chickens in a covered container or a resealable bag and refrigerate for at least 2 hours, ideally overnight, so the flavors can penetrate the meat.
4. Prepare your grill for medium direct heat. If you prefer, you can also roast the chickens in a 400°F (200°C) oven on a roasting rack.
5. Before grilling, toss any vegetables you plan to serve—such as sliced bell peppers, zucchini, or onions—with a little olive oil, a pinch of sumac, salt, and pepper. These can be grilled alongside the chickens on a grill pan or directly on the grates.
6. Grill the Cornish chickens until cooked through, turning occasionally so they brown evenly. Smaller birds cook faster; check for doneness by ensuring the juices run clear or by using an instant-read thermometer (the safe internal temperature for poultry is 165°F / 74°C in the thickest part).
7. Remove the chickens from the grill and let them rest for 5–10 minutes before serving to allow juices to redistribute.

Tips and Variations

• If you like a brighter citrus note, add the zest of one lemon to the marinade or finish the cooked chicken with a squeeze of fresh lemon.
• For a smokier flavor, use smoked paprika as listed, or finish briefly over a hotter part of the grill to develop charred edges.
• Serve with grilled vegetables, a fresh salad, rice, or flatbread. A simple yogurt dip with extra sumac makes a nice accompaniment.
• Leftovers keep well in the refrigerator for 2–3 days. Reheat gently in the oven to preserve moisture, or shred for salads and sandwiches.

This sumac-marinated Cornish chicken is an easy, flavorful option for a family grilling night or a casual dinner. The combination of yogurt and sumac keeps the meat moist while adding a distinctive tang that complements a variety of sides. Try it for your next barbecue or weeknight meal — it’s consistently a crowd-pleaser. Original post was published March 2nd, 2013.