Za'atar Chicken
Boneless chicken thighs are marinated in za’atar, herbs, lemon, and garlic, then grilled until juicy and charred. Topped with a creamy lemon garlic yogurt sauce and fresh parsley, this Mediterranean-inspired dinner is quick, healthy, and full of flavor.
Servings: 4 people
Calories: 479kcal
Ingredients
Marinade And Chicken
- 5 garlic cloves grated or minced
- 1 lemon zested
- ¾ cup plain whole-milk yogurt
- ¼ cup parsley chopped
- 3 tablespoons extra-virgin olive oil plus more for serving
- 1 tablespoon za'atar plus more for serving
- 1 tablespoons fresh oregano or marjoram, chopped
- 1 ¾ teaspoons salt
- ¼ teaspoon ground black pepper
- 2 ¼ pounds boneless, skinless chicken thighs
Sauce
- ⅔ cup whole-milk yogurt
- 1 garlic clove minced or grated
- 1 lemon zested, and juiced
- salt to taste
- pepper to taste
Instructions
Marinade
- In a large bowl or container, stir together the yogurt, garlic, lemon zest, parsley, oil, za'atar, oregano, salt, and pepper.5 garlic cloves, 1 lemon, ¾ cup plain whole-milk yogurt, ¼ cup parsley, 3 tablespoons extra-virgin olive oil, 1 tablespoon za'atar, 1 tablespoons fresh oregano, 1 ¾ teaspoons salt, ¼ teaspoon ground black pepper
- Add the chicken and combine until well coated.2 ¼ pounds boneless, skinless chicken thighs
- Cover and refrigerate for at least 2 hours or overnight.
Sauce
- While the chicken marinates, make the sauce.
- In a small bowl, combine the yogurt, garlic, lemon zest, lemon juice and season with salt and pepper.⅔ cup whole-milk yogurt, 1 garlic clove, 1 lemon, salt, pepper
- Refrigerate until ready to use.
Cook
- When the chicken is ready to cook, light the grill to medium heat or heat your broiler with the rack near the top.
- Remove the chicken from the bowl and shake off any excess.
- Grill or broil on one side until charred, about 5-8 minutes. Flip and grill or broil for another 5-8 minutes, until the chicken is just cooked through. The internal temperature should be 165℉.
- To serve, place the chicken on a platter and drizzle with olive oil. Add a squeeze of lemon juice. Top with chopped parsley and serve it with the yogurt sauce.
Notes
Marinate for the best flavor
While the chicken can marinate for as little as an hour, I found during testing that letting it sit for at least 2 hours or overnight gives the garlic, lemon, and za’atar time to really penetrate the meat. The yogurt also helps tenderize the chicken so it stays juicy on the grill. Use boneless chicken thighs
Chicken thighs work especially well here because they stay moist and develop nice charred edges when grilled or broiled. If you prefer chicken breasts, they will work, but keep a close eye on the cooking time so they don’t dry out. Don’t wipe off all the marinade
Shake off the excess marinade before cooking, but leave a thin coating on the chicken. That yogurt mixture helps create flavor and encourages light caramelization as the chicken cooks. Use a thermometer for perfect chicken
Chicken thighs are done when they reach 165°F, but I like to pull them off the grill right at that point so they stay tender and juicy. Leftovers make great lunches
This chicken slices beautifully and can be used the next day in salads, grain bowls, or wraps with fresh vegetables and herbs.
While the chicken can marinate for as little as an hour, I found during testing that letting it sit for at least 2 hours or overnight gives the garlic, lemon, and za’atar time to really penetrate the meat. The yogurt also helps tenderize the chicken so it stays juicy on the grill. Use boneless chicken thighs
Chicken thighs work especially well here because they stay moist and develop nice charred edges when grilled or broiled. If you prefer chicken breasts, they will work, but keep a close eye on the cooking time so they don’t dry out. Don’t wipe off all the marinade
Shake off the excess marinade before cooking, but leave a thin coating on the chicken. That yogurt mixture helps create flavor and encourages light caramelization as the chicken cooks. Use a thermometer for perfect chicken
Chicken thighs are done when they reach 165°F, but I like to pull them off the grill right at that point so they stay tender and juicy. Leftovers make great lunches
This chicken slices beautifully and can be used the next day in salads, grain bowls, or wraps with fresh vegetables and herbs.
Nutrition
Calories: 479kcal | Carbohydrates: 12g | Protein: 53g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 254mg | Sodium: 1289mg | Potassium: 899mg | Fiber: 3g | Sugar: 6g | Vitamin A: 535IU | Vitamin C: 36mg | Calcium: 195mg | Iron: 4mg
