Za'atar Grilled Chicken

Grilled chicken marinated with za’atar, lemon, garlic and olive oil.

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Levantine za’atar gives grilled chicken a fragrant sesame-herb crust while lemon keeps the marinade bright.

Ingredients

• 700 g boneless chicken thighs
• 3 tbsp za’atar
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 3 garlic cloves, minced
• 1 tsp salt
• 0.5 tsp black pepper
• 150 g Greek yoghurt, to serve
• 1 cucumber, to serve

Step-by-step method

1. Mix za’atar, olive oil, lemon juice, garlic, salt and pepper in a large bowl.
2. Add the chicken and turn until every piece is coated; cover and marinate in the refrigerator for 30 minutes to 4 hours.
3. Remove the chicken from the refrigerator while heating a grill or grill pan to medium-high.
4. Shake off excess wet marinade and grill the chicken for 5–6 minutes on the first side without moving it.
5. Turn and cook for another 5–6 minutes until browned and the thickest part reaches at least 74°C.
6. Rest the chicken for 5 minutes before slicing so the juices remain in the meat.
7. Serve with yoghurt, cucumber and an extra pinch of za’atar.