Grilled Za’atar Chicken with Garlic Yogurt and Cilantro Recipe

Introduction

Grilled Za’atar Chicken with Garlic Yogurt and Cilantro is a flavorful and aromatic dish perfect for any gathering. The za’atar-spiced chicken pairs beautifully with a tangy garlic yogurt sauce, creating a vibrant and satisfying meal.

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

Instructions

1. Step 1: In a large bowl or container, stir together 5 of the grated garlic cloves, half the lemon zest, 1/3 cup yogurt, the cilantro, olive oil, za’atar, oregano or marjoram, salt, and black pepper. Add the chicken thighs and toss until well coated. Cover and refrigerate for at least 2 hours or overnight to marinate.
2. Step 2: When ready to cook, light a grill to medium heat or preheat your broiler with the rack about 3 inches from the heat source. Remove the chicken from the marinade, shaking off excess. Grill or broil the chicken on one side until it develops charred spots, about 5 to 8 minutes. Flip and cook for another 5 to 8 minutes until just cooked through.
3. Step 3: While the chicken cooks, prepare the garlic yogurt sauce by placing the remaining 2/3 cup of yogurt in a small bowl. Stir in the reserved grated garlic clove and the remaining lemon zest. Season with salt and pepper to taste. Cut one of the zested lemons in half and set aside for serving.
4. Step 4: To serve, arrange the grilled chicken on a platter. Drizzle with a little extra olive oil and a generous squeeze of the reserved lemon halves. Garnish with sprigs of cilantro and oregano or marjoram, and serve alongside the garlic yogurt sauce.

Tips & Variations

• For extra flavor, marinate the chicken overnight to allow the spices and herbs to deeply infuse.
• Use bone-in chicken thighs if you prefer juicier meat; just increase grilling time slightly.
• Swap whole-milk yogurt for Greek yogurt if you want a thicker sauce.
• Serve with warm pita bread or a fresh salad to complete the meal.

Storage

Store leftover grilled chicken and yogurt sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in the oven or on the grill to maintain moisture. The yogurt sauce is best served cold or at room temperature and should not be reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of chicken?

Yes, boneless skinless chicken breasts can be used, but thighs remain juicier and more flavorful when grilled. Adjust cooking time accordingly to avoid drying out the meat.

What if I don’t have za’atar?

If za’atar is unavailable, you can make a simple substitute by mixing equal parts dried thyme, oregano, and sumac with sesame seeds, or use a store-bought Middle Eastern spice blend.

Grilled Za’atar Chicken with Garlic Yogurt and Cilantro Recipe

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4.5 from 74 reviews

This Grilled Za’atar Chicken with Garlic Yogurt and Cilantro is a flavorful Middle Eastern-inspired dish featuring marinated boneless, skinless chicken thighs grilled to perfection with aromatic za’atar and fresh herbs. Served with a tangy garlic yogurt sauce and fresh cilantro, this dish is perfect for a vibrant, healthy meal with a blend of smoky, citrusy, and herbaceous flavors.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 30 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Middle Eastern
• Diet: Halal

Ingredients

Scale 1x2x3x

Chicken Marinade

• 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

Garlic Yogurt Sauce

• Remaining 2/3 cup plain whole-milk yogurt
• 1 garlic clove, grated
• 1/2 lemon zest
• Salt and pepper to taste
• 1 lemon, cut in half for serving

Instructions

1. Prepare the marinade: In a large bowl or container, combine 5 cloves of grated garlic, half the lemon zest, 1/3 cup of yogurt, chopped cilantro, 3 tablespoons olive oil, 1 1/2 tablespoons za’atar, chopped oregano or marjoram, salt, and black pepper. Stir well to blend all ingredients.
2. Marinate the chicken: Add the boneless, skinless chicken thighs to the bowl and toss to coat them evenly with the marinade. Cover the bowl or container and refrigerate for at least 2 hours or overnight for deeper flavor.
3. Heat the grill or broiler: When ready to cook, preheat your grill to medium heat or set your oven broiler with the rack positioned about 3 inches from the heat source.
4. Cook the chicken: Remove the chicken from the marinade, shaking off excess. Place the chicken thighs on the grill or under the broiler, cooking on one side until charred in spots, about 5 to 8 minutes. Flip and cook the other side for another 5 to 8 minutes until the chicken is just cooked through.
5. Prepare the garlic yogurt sauce: While the chicken cooks, in a small bowl mix the remaining 2/3 cup yogurt with the reserved grated garlic clove and the remaining lemon zest. Season with salt and pepper to taste.
6. Serve: Arrange the grilled chicken on a serving platter. Drizzle with extra virgin olive oil and a generous squeeze of the zested lemon halves. Garnish with fresh sprigs of cilantro and oregano or marjoram. Serve alongside the garlic yogurt sauce.

Notes

• For best flavor, marinate the chicken overnight.
• If you don’t have a grill, broiling works well as an alternative cooking method.
• Use whole-milk yogurt for creaminess; Greek yogurt can be substituted if thicker texture is preferred.
• Adjust za’atar quantity based on desired intensity of flavor.
• Serve with warm flatbreads or rice to complete the meal.

Keywords: Grilled chicken, Za’atar, Middle Eastern, Garlic yogurt sauce, Cilantro, Healthy grilled chicken, Marinated chicken thighs