Mediterranean Tkemali Chicken Thighs
Tkemali is a Georgian sour plum sauce traditionally made with cherry plums, garlic, coriander, and fresh herbs. In this Mediterranean twist, juicy chicken thighs are marinated and glazed with a vibrant homemade or store-bought tkemali sauce, then roasted with aromatic spices and fresh herbs. It’s tangy, savory, and slightly sweet — perfect for serving with couscous, rice, or grilled vegetables.
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Serves: 4
Ingredients
For the Chicken:
8 bone-in, skin-on chicken thighs (or boneless if preferred)
1 tbsp olive oil
Salt and black pepper, to taste
1 tsp ground coriander
1/2 tsp smoked paprika
1/2 tsp cumin
1/4 tsp chili flakes (optional)
For the Tkemali Sauce (Quick Version):
1 cup unsweetened plum preserves or fresh pitted plums (blended)
2 cloves garlic, minced
1 tbsp fresh dill, chopped
1 tbsp fresh cilantro, chopped
1 tsp white wine vinegar or lemon juice
1/4 tsp ground coriander
Salt and pepper, to taste
(Or use 1/2 cup of authentic bottled tkemali sauce, available in specialty stores)
Optional Garnishes:
Extra fresh herbs (dill, cilantro, parsley)
Lemon wedges
Crushed walnuts or pomegranate seeds (for Georgian-style flair)
Instructions
Make the Tkemali Sauce:
In a small saucepan, heat plum preserves (or puréed plums) with garlic, vinegar or lemon juice, coriander, and herbs.
Simmer over low heat for 5–7 minutes until thickened slightly. Season with salt and pepper.
Set aside to cool. (Can be made ahead.)
Prepare and Marinate the Chicken:
Pat chicken dry and season with salt, pepper, coriander, cumin, smoked paprika, and optional chili flakes.
Rub with olive oil and 2–3 tablespoons of the cooled tkemali sauce. Let marinate 15–30 minutes (or overnight for deeper flavor).
Sear the Chicken:
Preheat oven to 400°F (200°C).
Heat a large oven-safe skillet over medium-high heat. Add chicken skin-side down and sear for 4–5 minutes until golden brown.
Flip and sear the other side for 2–3 minutes.
Roast and Glaze:
Transfer skillet to the oven (or transfer chicken to a baking dish).
Roast for 20–25 minutes or until the chicken is fully cooked (internal temp 165°F/74°C).
Brush chicken with more tkemali sauce in the last 5 minutes for a sticky glaze.
Serve:
Garnish with fresh herbs, lemon wedges, and optional toppings.
Serve with couscous, herbed rice, roasted vegetables, or grilled flatbread.
Tips for Success
Use skin-on, bone-in thighs for maximum flavor:
They stay juicy and crisp up beautifully when seared and roasted.
Marinate for extra flavor:
Even just 30 minutes helps infuse the chicken with the tangy plum and herb flavors. Overnight marinating = even better.
Homemade vs. store-bought tkemali:
If you can’t find fresh sour plums, use unsweetened plum preserves or puréed canned plums as a base for a quick sauce.
Don’t over-reduce the sauce:
Tkemali should be slightly runny, not too thick like BBQ sauce. It should glaze the chicken lightly.
Check internal temperature:
Use a meat thermometer to ensure chicken reaches 165°F (74°C). Always rest it for 5 minutes before serving.
Variations
Spicy Kick
Add more chili flakes or stir a spoon of harissa or Aleppo pepper into the sauce.
Citrus Burst
Add grated lemon zest or orange zest to the marinade for a fresh Mediterranean lift.
Sweeter Touch
Stir in 1 tsp honey or pomegranate molasses to the sauce for a sweet-and-tangy balance, especially if your plums aren’t very sweet.
Fresh Herb Upgrade
Add mint, tarragon, or oregano to the tkemali sauce for a Mediterranean-Greek flavor twist.
Grilled Version
Grill the chicken over medium-high heat and baste with tkemali during the last few minutes. Perfect for outdoor cooking!
Tkemali Chicken Bowl
Shred the roasted chicken and serve in bowls with bulgur, grilled veggies, pickled onions, and a drizzle of tkemali for a modern meal-prep-friendly option.
Q&A – Frequently Asked Questions
Q: What is Tkemali sauce made of?
A: Traditional Tkemali is made from sour plums (usually green or red cherry plums), garlic, coriander, dill, and mint. It’s tangy, slightly sweet, and deeply herbal.
Q: Can I use store-bought plum sauce instead?
A: Yes, but choose unsweetened or low-sugar varieties, as many Asian-style plum sauces are sweeter and thicker. Add fresh herbs, garlic, and vinegar to bring it closer to Tkemali.
Q: What cuts of chicken work best?
A: Bone-in, skin-on thighs or drumsticks are ideal for flavor and juiciness. You can also use boneless thighs or even chicken breasts, but adjust cook time accordingly.
Q: Can I make this vegetarian or vegan?
A: Yes! Use the same sauce to marinate and glaze roasted eggplant slices, cauliflower steaks, or grilled tofu.
Q: How long can I store leftovers?
A: Store in an airtight container in the fridge for up to 3–4 days. Reheat gently to avoid drying out the chicken.
Nutrition Information (Per Serving — Based on 4 servings)
May vary depending on sauce ingredients and chicken size.
Calories: ~420 kcal
Protein: 28g
Fat: 30g
Saturated Fat: 7g
Carbohydrates: 8g
Sugar: 5g (from plums/preserves)
Fiber: 1g
Sodium: ~380mg
Cholesterol: 130mg
Nutritional Highlights:
High in protein and iron
Naturally gluten-free
Rich in antioxidants from plums and herbs
Lower in sugar than most sweet-glazed chicken dishes
Conclusion
Mediterranean Tkemali Chicken Thighs blend the best of Georgian sour plum flavor with Mediterranean spices and herbs for a bold, rustic, and aromatic dish. The result is juicy, golden-seared chicken coated in a tangy, herby, lightly sweet sauce — perfect for pairing with simple sides like couscous, lentil salads, or grilled flatbreads. Whether you’re exploring new regional flavors or reinventing a family dinner, this dish delivers uniqueness with ease.