Za’atar and lemon grilled chicken
Za’atar and lemon-marinated chicken is easy and scrumptiously good. Plan on marinating the chicken overnight, and then throw it on the grill before serving. Be sure to make extra for salads and sandwiches later!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
Ingredients
Scale
- 12 boneless skinless chicken thighs
- 1 t salt
- pepper
- 3/4 cup olive oil
- 1/3–1/2 cup za’ atar, divided
- 5 cloves garlic, minced
- 6 lemons, juiced, plus some wedges for serving
Instructions
- Pound each chicken thigh until it is about 1/2 – 3/4″ thick. Season both sides of each chicken thigh with salt and pepper. Using your hands, rub 3-4 tablespoons of the za’atar on both sides of each thigh.
- Arrange the seasoned chicken thighs in the bottom of a non-reactive baking dish. It is OK if you overlap some of the pieces. Sprinkle the minced garlic over the chicken. Pour the olive oil over the chicken, making sure all the chicken is covered in olive oil. Squeeze the lemon juice over the chicken. As Alex says, “your chicken should be swimming in the marinade.” Cover baking dish with plastic wrap and refrigerate overnight.
- The next day, prepare a medium-hot grill. Remove the chicken from the marinade and sprinkle each piece of chicken with the remaining za’atar. Grill the chicken until done, about 15 minutes, flipping half way through.