Prep the Chicken Thighs
Start by rinsing the chicken thighs under cold water and scrubbing them lightly with salt. Rinse well and pat them completely dry with paper towels—this helps the skin crisp up later. Trim any excess fat or loose skin, but keep enough skin to cover the top of each thigh. Then, using a sharp knife, make a small slit along both sides of the main bone on each thigh. This helps the marinade penetrate deeper and ensures even cooking.

Marinate the Chicken
Place the cleaned and patted-dry chicken thighs into a large mixing bowl. Add all of the marinade ingredients directly into the bowl—olive oil, lemon juice and zest, garlic, za’atar, sumac, Aleppo pepper, sweet paprika, salt, and black pepper. Use your hands or tongs to mix everything thoroughly, making sure each piece is well coated and the seasoning gets into the slits near the bone. Cover the bowl and refrigerate for at least 2 hours, or up to 24 hours for deeper flavor. The longer it sits, the more deliciously infused the chicken becomes.

Grill the Chicken Thighs
Remove the chicken from the marinade and gently pat it dry—this step is crucial for getting that beautifully crispy skin. Preheat your grill to medium-high heat (about 375–400°F / 190–205°C) and set it up for two-zone cooking: one side with direct heat and the other for indirect heat. Start by placing the chicken skin-side down over direct heat and sear for 3–4 minutes, just until the skin is browned and crisp. Keep an eye out for flare-ups—if the fat drips and flames up, move the chicken slightly or lower the heat briefly. Once seared, transfer the thighs to the indirect heat zone, skin-side up. Close the grill lid and cook for another 20–25 minutes, or until the internal temperature reaches at least 165°F (74°C). For even better texture and tenderness, aim for 175–180°F (80–82°C).

Grill the Tomatoes and Onions
While the chicken is finishing on the grill, prep your veggies. Toss the halved tomatoes and thick-cut red onion wedges with a drizzle of olive oil, a sprinkle of za’atar, sumac, and a pinch of salt and pepper. About 10 minutes before the chicken is done, place the vegetables on the grill—either directly over the grates or in a grill basket. Cook until they’re softened, slightly charred, and caramelized. This timing lets everything finish together, so you can serve it all hot and fresh, straight from the grill.

Rest and Serve
Once the chicken is fully cooked, remove it from the grill and let it rest for about 5 minutes. This gives the juices time to redistribute throughout the meat, keeping every bite tender and juicy. Serve the chicken alongside the grilled tomatoes and onions, with your favorite sides like vermicelli rice, pita, or a crisp cucumber yogurt salad.Enjoy!