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Add marinade ingredients to a small bowl or measuring cup. Whisk to combing the ingredients.
Defrost the chicken, if frozen, and rinse thoroughly. Add chicken to a bowl then pour the marinade over the chicken and mix to really infuse the seasoning into the chicken pieces. Pour into a large plastic ziplock bag. Marinate for at least four hours, or overnight.
Barbecue chicken over low to medium heat until cooked through. Turn the chicken pieces a few times to make sure they cook evenly and keep from burning. The skin should be nice and crispy, but not burned.
If you prefer, you can bake the marinated sumac chicken in the oven, just follow these easy steps!
Preheat your oven to 400 degrees F.
Line a rimmed baking sheet with heavy aluminum foil and lightly spray with cooking oil.
Place chicken thighs on the tray and bake on the middle rack for 45 minutes to an hour, or until the chicken is cooked through and the skin is nice and crispy.