Grilled Za’atar Chicken with Garlic Yogurt and Cilantro Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
