Ingredients
Method
- In large bowl, combine chicken thighs with 1 tbsp olive oil, lemon zest/juice, 3 grated garlic cloves, brown sugar, 1 tsp salt, dried parsley, and onion powder.
- Refrigerate chicken for 30 minutes minimum.
- Preheat cast iron skillet (or grill) to high heat.
- Drizzle remaining 1 tbsp olive oil into skillet.
- Meanwhile, halve cherry tomatoes in small bowl, drizzle with 1 tbsp white balsamic vinegar and 0.25 tsp salt.
- In separate bowl, mix minced garlic with crushed sumac and remaining vinegar for shallot marination.
- When chicken is done marinating, sear on high heat until golden-brown and cooked through.
- To serve, assemble chicken with tomatoes, sumac onions, and drizzle of optional crema.
Notes
Marinate chicken up to 2 hours for deeper flavor.
Use fresh Italian parsley if available instead of dried.
Gluten-free option: verify vinegar brand contains no gluten.
Leftovers store well in fridge for 2-3 days.
Use fresh Italian parsley if available instead of dried.
Gluten-free option: verify vinegar brand contains no gluten.
Leftovers store well in fridge for 2-3 days.