Grilled Zaatar Chicken
Grilled chicken thighs marinated in a lemony za'atar herb yogurt sauce. Serve with grilled pita, rice, or grilled vegetables.
Ingredients
Marinade:
- 1/2 cup whole plain Greek yogurt
- 1/4 cup fresh cilantro leaves chopped
- 1 tablespoon fresh oregano leaves chopped
- 6 garlic cloves pressed
- the zest of 1 lemon
- 1 1/2 tablespoons za'atar
- 3 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 2-3 lbs boneless skinless chicken thighs
Yogurt Dip:
- 1/2 whole plain Greek yogurt
- 1 garlic clove pressed
- the juice of 1 lemon
- 1/4 teaspoon za'atar
- salt and pepper to taste
Other, for serving:
- olive oil
- 1 lemon
Instructions
- First, make your marinade. Add the Greek yogurt, cilantro leaves, oregano leaves, pressed garlic cloves, lemon zest, za'atar, olive oil, salt, and pepper to a large bowl. Stir to combine. Reserve the zested lemon for your yogurt dip.1/2 cup whole plain Greek yogurt, 1/4 cup fresh cilantro leaves, 1 tablespoon fresh oregano leaves, 6 garlic cloves, the zest of 1 lemon, 1 1/2 tablespoons za'atar, 3 tablespoons olive oil, 1 1/2 teaspoons salt, 1/2 teaspoon pepper
- Add the chicken and stir to coat evenly in the yogurt mixture.2-3 lbs boneless
- Cover and refrigerate overnight (at least 8 hours for the best flavor).
- When ready to cook, heat your grill to medium-high. Add the chicken to the grill for 5 to 8 minutes on each side, or until the chicken is slightly charred and reaches an internal temperature of 165 degrees F.
- Remove the chicken from the grill and set aside. In a small serving bowl, combine the yogurt dip ingredients.1/2 whole plain Greek yogurt, 1 garlic clove, the juice of 1 lemon, 1/4 teaspoon za'atar, salt and pepper
- Before serving, drizzle the chicken with olive oil and fresh lemon juice.olive oil, 1 lemon
- Serve with grilled pita, rice, or grilled vegetables.
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!