Smoked Sumac Chicken

Name: Hähnchen Sumac Geräuchert
Total time: 2 h
Ingredients: 20 g Sumac gemahlen; 10 g Za'atar Gewürzmischung; 18 g Meersalz; 6 g Knoblauchpulver; 20 ml Olivenöl; 4 g Schwarzer Pfeffer gemahlen; 5 g Zwiebelpulver

Spice MixPoultryHot SmokingEasy2.5-4 hrs74-76 °C120-140 °CBeech + Apple

Sumac gives the chicken a characteristic fruity-tart acidity that harmonizes wonderfully with the mild smoke of beech wood. Together with onions and za'atar, it creates a Middle Eastern-inspired smoking experience. Especially recommended for chicken legs or spatchcock chicken.

Ingredients(for 1 kg)

Ground sumac20 g

Za'atar spice blend10 g

Sea salt18 g

Garlic powder6 g

Olive oil20 ml

Ground black pepper4 g

Onion powder5 g

Instructions

Rubbing & Resting

10 min + 1–8 hrs

Stir all dry spices with olive oil into a paste. Pat chicken dry and evenly coat with the paste. Let rest covered in the refrigerator.

Smoking

2.5–3.5 hrs

Preheat smoker to 120–140 °C and add beech and apple wood. Smoke chicken until internal temperature reaches 74–76 °C. Avoid opening the smoker too often to maintain stable temperature.

Resting & Serving

10 min

Let chicken rest for 10 minutes. Drizzle with fresh lemon juice and garnish with parsley and red onion rings if desired.

Pro Tip

After smoking, drizzle with freshly squeezed lemon juice and garnish with fresh parsley and thin red onion rings – this further enhances the sumac tartness.

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