Grilled Zaatar Chicken With Garlic Yogurt And Cilantro Recipes

GRILLED ZA'ATAR CHICKEN WITH GARLIC YOGURT AND CILANTRO

Grilled Za'atar Chicken With Garlic Yogurt and Cilantro image

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 likely to cook faster than the dark meat.

Provided by Melissa Clark

Categories poultry, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

6 garlic cloves, finely grated, pressed, or minced
2 lemons, zested
1 cup plain whole-milk yogurt
1/4 cup chopped fresh cilantro, plus more sprigs for garnish
3 tablespoons extra-virgin olive oil, plus more for serving
1 1/2 tablespoons za'atar, plus more for serving
1 tablespoon chopped fresh oregano or marjoram, plus more sprigs for garnish
1 3/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 1/4 pounds boneless, skinless chicken thighs

Steps:

In a large bowl or container, stir together 5 of the grated garlic cloves, half the lemon zest, 1/3 cup yogurt, the cilantro, oil, za'atar, 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 2/3 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.

GRILLED ZA'ATAR CHICKEN

Grilled Za'atar Chicken image

Most recipes using za'atar seasoning often incorporate fresh herbs which give the seasoning a green color. I chose to use dry herbs to give a consistent flavor. Most companies now make za'atar seasoning so feel free to use 2 tablespoons za'atar seasoning from Savory Spice Shop® (or other purveyor) or create your own.

Provided by thedailygourmet

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

2 teaspoons ground cumin
1 ½ teaspoons sumac powder
1 teaspoon toasted sesame seeds
½ teaspoon salt
½ teaspoon dried thyme
¼ teaspoon oregano
¼ teaspoon dried marjoram
¼ cup grapeseed oil
2 tablespoons lemon juice
1 pound boneless, skinless chicken breasts, butterflied
nonstick cooking spray

Steps:

Combine cumin, sumac powder, sesame seeds, salt, thyme, oregano, and marjoram in a 1-gallon resealable plastic bag. Add grapeseed oil and lemon juice; mix to combine. Add chicken breast, mix with seasoning, and marinate for 30 minutes.
Spray the grate of the grill with cooking spray, and preheat the grill to 500 degrees F (260 degrees C).
Grill chicken breasts, flipping halfway, until no longer pink in the center and the juices run clear, 7 to 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 259.3 calories, Carbohydrate 1.8 g, Cholesterol 64.6 mg, Fat 17.1 g, Fiber 0.6 g, Protein 24 g, SaturatedFat 2.2 g, Sodium 349.2 mg, Sugar 0.2 g

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2021-06-25 Preparation 1. In a large bowl, combine 5 grated garlic cloves, half the lemon zest, 1/3 cup yogurt, cilantro, oil, za'atar, oregano or marjoram, 1¾ teaspoon salt and 1/4 …
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1. In a large bowl, combine 5 grated garlic cloves, half the lemon zest, 1/3 cup yogurt, cilantro, oil, za'atar, oregano or marjoram, 1¾ teaspoon salt and 1/4 teaspoon black pepper. Add chicken and toss until well-coated. Cover and refrigerate for at least 2 hours, and up to 24 hours.
2. When ready to cook, light the grill to medium-high or heat your broiler with the rack 3 inches from the heat source. Remove chicken from bowl, reserving the marinade, and grill until charred in spots, 4 to 7 minutes, or place on sheet pan and broil for 4 to 7 minutes. Using a pastry brush or spoon, brush with reserve marinade, flip the chicken and grill, or broil, for another 3 to 6 minutes, until just cooked through.
3. While the chicken is cooking, place remaining 2/3 cup yogurt in a small bowl. Stir in the reserved grated garlic clove and lemon zest, and remaining salt and pepper. Cut one zested lemon in half and set aside for serving (save the other zested lemon for another use).
4. To serve, place chicken on a serving platter and drizzle with olive oil and a large squeeze of lemon. Top with cilantro and oregano or marjoram sprigs and serve with yogurt sauce.

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