Za’atar Chicken with Lemon Yogurt Dinner Recipe
This Za’atar Chicken with Lemon Yogurt recipe brings Middle Eastern flavors to your dinner table, combining an earthy, herbaceous za’atar rub with a bright and creamy yogurt sauce. It's a versatile dish that can be grilled or broiled for perfectly charred, juicy chicken thighs topped with fresh garnishes for a vibrant finish.
Ingredients
- 6 boneless,skinless chicken thighs (about 2 pounds)
- 8 garlic cloves grated or minced (divided use)
- Grated zest and juice of 2 lemons divided use
- 1 tablespoon za’atar
- 3 tablespoons minced fresh parsley plus more for garnish
- 3 tablespoons extra-virgin olive oil plus more for garnish
- 1 ¾ teaspoons kosher salt divided use
- ⅔ cup plain Greek yogurt preferably whole-milk
- ¼ teaspoon freshly ground black pepper
Optional Garnishes:
- Parsley leaves
- Ground sumac
- Pomegranate seeds
- Mint leaves
Instructions
- Marinate the Chicken: Combine the chicken thighs in a large mixing bowl with 7 of the grated garlic cloves, half the lemon zest and juice, za’atar, parsley, olive oil, and 1 ½ teaspoons of kosher salt. Toss everything until the chicken is thoroughly coated, then cover the bowl and refrigerate for a minimum of 2 hours, but preferably up to 8 hours, to let the flavors deeply penetrate.
- Prepare the Cooking Surface: Preheat your grill to high heat or adjust your oven rack to the highest position and preheat the broiler. Ensure the cooking surface is ready for achieving a good char on the chicken.
- Cook the Chicken:For Grilling: Remove the chicken from the marinade, reserving the leftover marinade for basting. Grill the chicken over high heat for 4 to 7 minutes, letting it develop a smoky char. Flip the pieces, baste with the reserved marinade, and grill for an additional 4 to 7 minutes until fully cooked.For Broiling: Line a baking sheet with aluminum foil and place the marinated chicken in a single layer on the tray. Broil the chicken, turning halfway through and basting occasionally with the reserved marinade. Cook for about 4 to 7 minutes on each side, until the chicken is well charred and thoroughly cooked through.
- Make the Yogurt Sauce: In a small bowl, combine the Greek yogurt with the reserved 1 grated garlic clove, the remaining lemon zest, remaining lemon juice, ¼ teaspoon of salt, and the black pepper. Stir until smooth and set aside for serving.
- Assemble and Serve: Arrange the cooked chicken on a serving platter. Drizzle with a bit of olive oil and additional lemon juice for extra brightness, if desired. Garnish the dish with fresh parsley, sumac, pomegranate seeds, and mint leaves. Serve with the lemon yogurt sauce on the side for dipping.
Notes
- This dish pairs well with a Citrus Salad with Olives or other fresh, zesty sides.
- For a spicier twist, add a pinch of chili flakes to the marinade.
- Adjust grilling or broiling times based on chicken thickness to avoid undercooking.
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