Grilled Za’atar Chicken with Tzatziki
Give your everyday grilled chicken some Middle Eastern flair with this aromatic garlicky spice rub featuring za’atar. I was lucky to be able to bring a lovely selection of spices back after an amazing trip to Israel, including za’atar. If you can’t find za’atar locally, I have provided an online site to purchase the spices as well as a link to an acceptable substitution you can prepare at home.
Recipe Inspired by: Grilled Chicken with Za’atar-Bon Appetit Magazine
Recipe Inspired by: Grilled Chicken with Za’atar-Bon Appetit Magazine
Ingredients
Garlic-Spice Paste
- 6 cloves garlic
- 1/4 cup + 1 tablespoon za’atar see MPM Mini-Bites
- 2 teaspoons dried marjoram
- 1 teaspoon ground rosemary
- 1 teaspoon kosher salt
- 1/4 teaspoon coarse pepper
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons olive oil
- 6 chicken thighs
- 6 chicken drumsticks
- Olive oil for grilling
- Additional za’atar for garnish
- Tzatziki
Instructions
- Garlic-Spice Paste: combine all ingredients in a mini food processor or blender until formed into a paste. (Add an additional teaspoon of olive oil if paste seems too dry.)
- Place chicken pieces on a baking sheet. (Line pan with foil if desired.) With clean hands, massage paste all over chicken.
- Cover; marinate in the refrigerator for at least 8 hours or overnight to allow flavors in the paste to penetrate chicken.
- Let chicken stand at room for temperature for 30 minutes. Brush grill rack with oil and prepare for medium-high heat.
- Place chicken pieces on rack. Grill for 25 to 30 minutes, turning occasionally. Chicken is done when skin is crisp and internal thigh temperature reaches 170 degrees F with juices running clear.
- Remove chicken to a platter. Allow to rest for 10 minutes to bring up to temperature.
- Sprinkle chicken with additional za’atar. Serve with Tzatziki.
Notes
Make Ahead and Storage Tips: apply the spice paste to chicken 8 hours ahead or up to 1 day before grilling. Cover and refrigerate. Allow to sit at room temperature for 30 minutes. Cooked chicken may be stored for 2 days; cover and refrigerate. Serve cold or reheat covered at 325 degrees F for about 10 minutes or until heated through. Cooked chicken may also be frozen for up to 4 months.
Za’atar is not a single spice. Rather it is made from a combination of ground aromatic Middle Eastern spices featuring sumac and sesame seeds. Myriad variations abound and are reflective of regional and cultural differences. I was lucky enough to bring back quite a few incredible spices (including za’atar and sumac) during our visit to the Machne Yehuda Market in Jerusalem and couldn’t wait to start experimenting!
Za’atar may be purchased at Middle Eastern groceries or at various online sites such as this one. If you are feeling adventurous and would like to make a substitute for za’atar, try this recipe.
In Middle Eastern cuisine, za’atar is also used as a condiment and is often sprinkled on grilled vegetables, pita and yogurt that have been drizzled with olive oil.
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