Za'atar Grilled Chicken with Lemon-Herb Yogurt Sauce

Course: Main Dish

Cuisine: Middle Eastern

Diet: Gluten Free

Keyword: grilled za'atar chicken, za'atar grilled chicken, za'atar spice chicken

Prep Time: 5

Cook Time: 15

Marinating time: 30

Total Time: 50

Servings:

Calories: 389kcal

Grilled za'atar chicken is rubbed with a Middle Eastern spice blend and marinated for only 10-30 minutes. Grill outdoors or on a grill pan inside.

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)

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

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.

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.

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