Grilled Lemon Sumac Chicken & Potatoes with Kalamata Lebne Sauce

Tart floral sumac spiced paired with citrusy lemon for a flavor-loaded marinade to create the juiciest chicken with a salty creamy kalamata olive lebne sauce to top it off!

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Grilled Lemon Sumac Chicken & Potatoes with Kalamata Lebne Sauce


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  1. Add chicken breasts to a large bowl or bag with 1/4 cup of the marinade and let sit together in the fridge for 2-3 hours
  2. Bring a large pot of water to a boil then add salt and the baby potatoes
  3. Boil the potatoes for about 12 minutes or until a fork is pierced into them and comes out easily.
  4. While the potatoes cook, stir together the oil, lemon, sumac, salt, and pepper in a large bowl.
  5. Once the potatoes are cooked, drain and let cool before handling them – either slicing for the grill or keeping them whole for the grill pan/cast iron skillet to smash.
  6. Once the grill is preheated, add the chicken and potatoes and cook for 6-8 minutes on each side
  7. Pull the chicken off the grill and let it rest for 3-5 minutes then add the hot potatoes into the bowl with the lemon oil and toss until fully coated.
  8. Plate, sprinkle with parsley, drizzle with the kalamata labneh sauce and enjoy

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