Fire-Roasted Red Pepper Hummus Marinated Chicken

We figured this out by accident. Had chicken thighs to marinate, almost no time, and a jar of Fire-Roasted Red Pepper sitting on the counter. We slathered it on and walked away. Came out better than anything we'd planned.

The Fire-Roasted Red Pepper Hummus Marinated Chicken

Thirty minutes to marinate, twenty-five to cook. The most useful thing we've found to do with a jar besides eating it straight.

What you need:

• One jar of Fire-Roasted Red Pepper hummus (use about half for the marinade, save the rest for dipping)
• 4 bone-in chicken thighs (boneless works too)
• Juice of one lemon
• 1 tablespoon olive oil
• Salt and black pepper
• Optional: fresh parsley or a second squeeze of lemon to finish

How to build it: Mix about half a cup of hummus with the lemon juice and olive oil in a bowl until smooth. Season chicken on both sides with salt and pepper. Coat the chicken all over in the marinade — don't be shy about it, you want real coverage. Let it sit in the fridge at least 30 minutes, or overnight if you're planning ahead. Grill over medium-high heat — bone-in thighs run about 6–7 minutes per side, pull at 165°F internal. Or roast at 425°F for 25–30 minutes until the skin is golden and cooked through. The hummus forms a crust on the outside. That crust is the best part. Serve with the reserved jar on the side.

Why it works: Hummus already has oil, lemon, garlic, and tahini in it — that's most of a marinade. The chickpea base acts as a tenderizer, keeping the meat juicy while the outside gets color. Fire-Roasted Red Pepper adds sweet, smoky depth that you'd normally spend twenty minutes building from scratch. The tahini is what makes the crust. You're not improvising — you're just letting the hummus do what it's already set up to do.

One note: Fire-Roasted Red Pepper is available online and at retailers — this is a weeknight recipe, no market trip required.

Make this and tag us on Instagram — @eatgoodhummus. I'd love to see it.

— Ian & Devon