Mike Tomkins’ simple and flavourful grilled chicken thighs marinated in yoghurt and sumac. Served with creamy homemade hummus, sumac onions and flatbreads.
For super juicy chicken, make sure to spot-check it using your Thermapen and remove from the heat at 74 °C.
This recipe is part of Mike Tomkins’ Summer Salad series.
Ingredients
Serves 2-3
For the saffron chicken
- 6 chicken thighs
- 1 white onion, grated
- 200g 10% fat Greek yoghurt
- 1g bloomed saffron
- 1 lemon, juiced
For the sumac onions
- 1 red onion, finely sliced
- 1 lemon, juiced
- 1 tbsp sumac
- A small handful of fresh parsley, finely chopped
- Pinch of salt
For the hummus
- 250g chickpeas
- 60ml lemon juice
- 1 garlic clove
- 50ml olive oil
- Large pinch of salt
- 12 ice cubes
Method
- Combine the chicken thighs with the marinade ingredients and leave in the fridge for 2-24 hours before cooking.
- To make the onions, combine all of the ingredients and leave to rest for at least an hour.
- To make the hummus, combine all of the ingredients in a food processor and blitz until smooth and creamy.
- Thread the chicken thighs onto skewers. The skewers are best cooked on the BBQ but can be grilled in your oven instead if you prefer. Either way, cook the cook the chicken until it reaches an internal temperature of 74 °C on your Thermapen.
- Serve with warm flatbreads, salad and your homemade hummus and sumac onions.
