Grilled Chicken Za'atar
by RoryZa'atar is a traditional spice blend that is popular throughout the Middle East. The blend starts with a family of related herbs: oregano, thyme, and savory, with sesame seeds and salt and sometimes includes dried sumac, marjoram, and/or hyssop. We often use our Za'atar Blend to season vegetables, but it's also great on chicken and other proteins.
Grilled Chicken Za'atar
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Category
Meats & Barbecue
Ingredients
2 Heads Garlic
6 Tbsp. Extra Virgin Olive Oil
3-4 lb. Chicken Thighs
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¼ C. Za’atar Blend
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1 ½ tsp. Lemon Zest
3 Tbsp. Lemon Juice
1 Tbsp. Rosemary Leaf (Fresh)
1 small Serrano Chile (Seeded and Minced)
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2 tsp. Marjoram Leaf
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Kosher Salt (to Taste)
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Black Pepper, Cracked
Directions
Prepare the Marinade
Preheat oven to 400°F. Line a baking sheet with aluminum foil, and place the two heads of garlic (with their tops sliced off) on the sheet. Drizzle carefully with 1 Tbsp. of the olive oil, and gather up the edges of the foil to wrap the garlic cloves tightly. Roast about 45 min, until garlic heads are tender and golden brown. Remove baking sheet from oven, open foil packet, and allow garlic to cool.
Once garlic has cooled (at least 30 min), place chicken in a large rectangular (13″ x 9″) glass baking dish, and sprinkle with 2-1/2 Tbsp Za’atar Blend.
Squeeze contents of roasted garlic cloves out of their skins and into a small bowl and, using the back of a fork (or using a mortar and pestle) mash garlic into a paste. Whisk in 4 Tbsp. olive oil, the lemon zest and juice, rosemary, serrano chile, and marjoram. Pour garlic-lemon-spice mixture over the chicken and turn chicken over a few times to thoroughly coat with marinade. Cover chicken with plastic wrap and refrigerate overnight.
Grill the Chicken
Prepare grill and heat to medium-high heat. Unwrap the marinated chicken and season lightly with kosher salt and black pepper; let chicken come to room temperature, at least 30 min. Lightly oil grill rack with remaining olive oil before placing chicken on the grill. Grill chicken for 30-40 min, turning occasionally. Chicken is done when skin is crispy and brown, and an instant-read thermometer (carefully inserted into the deepest part of thigh without touching the bone) registers 160°.
Remove chicken from grill to a large cutting board and allow to rest for 10 min. Garnish chicken with remaining Za’atar Blend before serving.