I want to start out by saying that we grilled out on the hottest day of the year, probably my lifetime. Although, if you want to get technical, I watched from our chilly, air-conditioned apartment as that future-husband-of-mine survived temperature changes of around 50 degrees going back and forth to our miniature grill.
We are not your frequent chicken eaters. I always think that chicken breasts = blah. Give me some wings? Maybe some thighs? You’ve got my attention.
I’ve had za’atar seasoning in my cupboard for at least a year, and definitely don’t use it enough, so grilled chicken with za’atar was immediately put on my “to-make” list when I came across it in Bon Appetit. With minimal prep and a flavorful, healthy dinner, chicken might just start making more of an appearance after all.
*The marinade is simple to throw together, just don’t forget to make it the night before you plan on having it!
- 4 cloves garlic, minced
- 2 Tbsp olive oil
- 2 Tbsp za'atar seasoning
- 1 Tbsp minced rosemary
- juice from ½ lemon
- 1 lb chicken thighs
- za'atar for sprinkling
- Combine first 5 ingredients in large ziplock bag.
- Add chicken and coat all chicken.
- Marinate chicken in refrigerator over night.
- Heat grill and when hot cook chicken for about 4 minutes per side.
- Sprinkle with extra za'atar if desired.