Grilled Za’atar Chicken With Garlic Yogurt and Cilantro
(Don't be intimidated by the mention of Za'atar in this recipe. Za'atar is simply the name of a mediterranean spice blend. You can buy it in the store, or make it yourself. See the ingredient list for a link to a Za'atar recipe — it's easy! This is a delicious recipe, so don't be put off trying it!)This garlicky, herby chicken is full-flavored and very tender, thanks to its piquant yogurt marinade. It's flexible, too — marinate the meat for as little as a couple of hours, or as long as overnight. And the chicken is just as good cooked under the broiler as it is on the grill (see Tip). You can serve this dish with almost anything, but it's especially nice with pita or other flatbread, and a big cucumber and tomato salad. And if you're looking to substitute chicken breasts for the thighs, you can — just watch them carefully; they're like to cook faster than the dark meat.
Servings: 4 to 6 servings
Ingredients
- 6 garlic cloves finely grated, pressed, or minced
- 2 lemons zested
- 1 cup plain whole-milk yogurt
- ¼ cup chopped fresh cilantro plus more sprigs for garnish
- 3 tablespoons extra-virgin olive oil plus more for serving
- 2 tablespoons Za’atar plus more for serving (see recipe
here) - 1 tablespoon Oregano or Marjoram
- 1¾ teaspoons Kosher salt
- ¼ teaspoon freshly ground black pepper
- 2¼ pounds boneless skinless chicken thighs
Instructions
- In a large bowl or container, stir together 5 of the grated garlic cloves, half the lemon zest, ⅓ cup yogurt, cilantro, olive oil, Za’atar, dried oregano or marjoram, salt, and black pepper.
- Add chicken and toss until well coated. Cover and refrigerate for at least 2 hours or overnight.
- When ready to cook, light the grill to medium or heat your broiler with the rack 3 inches from the heat source.
- Remove chicken from bowl, shaking off any excess marinade, and grill or broil on one side until charred in spots, 5 to 8 minutes. Flip the chicken and grill or broil for another 5 to 8 minutes, until just cooked through.
- While the chicken is cooking, place remaining ⅔ cup yogurt in a small bowl. Stir in the reserve grated garlic clove and lemon zest, and season to taste with salt and pepper. Cut one zested lemon in half and set aside for serving (save the other zested lemon for another use).
- To serve, place chicken on a serving platter and drizzle with olive oil and a large squeeze of the zested lemon. Top with cilantro and oregano or marjoram sprigs and serve with yogurt sauce.
