Grilled za'atar chicken is marinated for 30 minutes (or less!) and can be made outdoors or on a grill pan on the stovetop. The herby spice blend is a delicious and easy way to revamp your grilling routine with just one ingredient!
I love using za'atar to season grilled chicken, it's a nice swap for the more traditional smoky, rubbed situations you might be used to. It's one of my family's favorite recipes, they like the tangy, earthy, and slightly nutty flavor of this Middle Eastern spice blend.
This light, savory yogurt sauce will change your life! It's a reminder that summer grilling doesn't have to be the same old spices and the same old sauces. And you know it's my jam to help you incorporate global flavors in a way that fits into your lifestyle, so try my grilled chimichurri chicken for another option!
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Ingredients you'll need
- Boneless, skinless chicken thighs or breasts: I prefer thighs because they stay moist and tender. Because they are the same thickness all the way through, they cook more evenly. Using skinless chicken allows the spice to be absorbed directly into the meat for better flavor.
- Za'atar spice: Za'atar is a spice blend used in many countries throughout the Middle East and the ingredients can vary from country to country, and even from house to house! In general, you'll likely find thyme and oregano, sesame seeds, and sumac, which gives it the signature tangy, bright flavor it's known for. You can find it at international grocery stores and order it online. Once you buy some, don't just save it for grilling, sprinkle it on salads, hummus, or vegetables like roasted butternut squash.
- Yogurt, lemon, parsley: The sauce is light and summery. The lemon juice and zest helps enhance the tangy flavor of the za'atar. You can use parsley, or any other soft herb like cilantro, tarragon, or chives. (Or try a mix!)
*Ingredients with measurements are listed in the recipe card below.
How to make grilled za'atar chicken
Step 1: Mix the za'atar and olive oil
Add the za'atar, olive oil, and salt to a mixing bowl and whisk to combine.
Does your za'atar have salt in it?
Za'atar sometimes has salt, sometimes it doesn't. Check the label and taste yours to judge how much salt you might need for the chicken. I generally recommend about 1 teaspoon of salt per pound of meat, but if your blend already includes salt, reduce that accordingly.
Step 2: Marinate the chicken
Stir the chicken and make sure it is rubbed evenly in the za'atar spice, then marinate it for at least 10 minutes and up to 30 minutes.
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Step 3: Grill it!
Grill the chicken on an outdoor grill or indoor grill pan, about 5-7 minutes per side, or until the internal temperature reaches 165°F.
Step 4: Make the sauce
Use a microplane grater to zest the lemon then juice it, chop the parsley with a good chef's knife. Add the lemon zest, juice, chopped parsley, yogurt and a pinch of kosher salt to a bowl and stir to combine.
Expert tips
- To keep the chicken from sticking to the grates: Make sure the grill is HOT! Whether you're cooking on an outdoor charcoal or gas grill or on an indoor grill pan, make sure it is screamin' hot. Then only flip when the meat releases easily.
- Don't overdo it on the za'atar spice blend: You may be tempted to add more, but when I tested this, too much spice caused it to burn before the chicken was finished grilling.
- Marinating is important: This allows time for the spices to bloom in the olive oil before grilling, giving the chicken much more flavor. Even 10 minutes will help.
- If you substitute chicken breasts, pound them: Place the breasts in a zip top bag or between two sheets of plastic wrap and use a meat tenderizer tool or a rolling pin to pound the thicker end of the breasts. You want them to be an even thickness even all the way through. This will help keep the chicken from drying out on one end while you wait for that thick part to cook.
Serving suggestions
I like to serve this with light, fresh salads that also have Middle Eastern or Mediterranean ingredients, like a chickpea salad, this Ottolenghi green bean salad, or a cool and crisp cucumber, tomato and feta salad. Some pita bread on the side would also be a good call!
More grilling recipes
Debra's Details: Za'atar is a delicious change up for grilled chicken!
- One spice blend does all the work!
- Quick marinating time, just 10-30 minutes.
- The yogurt sauce is light and refreshing and complements the za'atar.
- Make it with chicken thighs or chicken breasts.
- Gluten-free!
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Recipe
Za'atar Grilled Chicken with Lemon-Herb Yogurt Sauce
Equipment
Ingredients
Za'atar Chicken
- 2 pounds boneless, skinless chicken thighs (or boneless, skinless breasts, see note)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons za'atar
- 1½ teaspoons kosher salt (see note)
Yogurt Sauce
- ½ cup plain yogurt (regular or Greek)
- zest of one lemon
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons roughly chopped parsley (or other soft herb such as cilantro or chives)
- ¼ teaspoon kosher salt or sea salt
Instructions
- Combine the za'atar, olive oil, and salt in a mixing bowl. Add the chicken and stir or rub with your hands to make sure it is coated evenly with the spice, then marinate it for at least 10 minutes and up to 30 minutes.
- Grill the chicken on an outdoor grill or indoor grill pan, about 5-7 minutes per side, until it reaches an internal temperature of 165°F.
- Meanwhile, make the sauce. Use a microplane grater to zest the lemon then juice it, chop the parsley. Add the lemon zest, lemon juice, chopped parsley, yogurt and a pinch of kosher salt to a bowl and stir to combine.
- Serve the chicken topped with more chopped parsley and a dollop of sauce.
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Notes
- Check to see if your za'atar has salt in it: Za'atar sometimes has salt, sometimes it doesn't. Check the label and taste yours to judge how much salt you might need for the chicken. I generally recommend about 1 teaspoon of salt per pound of meat, but if your blend already includes salt, reduce that accordingly.
- Marinating is important: This allows time for the spices to bloom in the olive oil before grilling, giving the chicken much more flavor. Even 10 minutes will help.
- If you substitute chicken breasts, pound them: Place the breasts in a zip top bag or between two sheets of plastic wrap and use a meat tenderizer tool or a rolling pin to pound the thicker end of the breasts. You want them to be an even thickness even all the way through. This will help keep the chicken from drying out on one end while you wait for that thick part to cook.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
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