Thighs: Grilled Za’atar Chicken

I’ve been making this method for years.

Over 10 years to be exact. In fact, I think this is the 3rd time that I’ve shot the photos of this method for SS. A regular here this method so much because it checks all the boxes – It’s short, unfussy and satisfying. All you need is a handful of ingredients, 30 minutes to marinate and less than 10 minutes to grill. A simple marinade with incredibly well-seasoned results? Sign me up!

Ways to Use Grilled Za’atar Chicken Thighs:

• As Is: Serve with grill veggies and rice or couscous and/or perhaps next to a grilled romaine salad.
• Wrap or Sandwich: Slice and add to a wrap with hummus, lettuce, tomatoes and any other desired toppings.
• Salad: Add it on top of fattoush or salad of your choice.

To cook this Grilled Za’atar Chicken Thighs Set out:

• za’atar – My kitchen-made seasoning blend consists of thyme, sumac sea salt and sesame seeds.
• fresh lemon juice – Adds bright flavor and acidity.
• garlic – Lends distinct punchy flavor.
• parsley (dried) – For bright and herbaceous flavor and a pop of color.
• kosher salt – Enhances the flavors in the recipe.
• freshly ground black pepper – This adds subtle bite and flavor.
• extra light olive oil – Or substitute with avocado oil
• boneless skinless chicken thighs – Lends more flavor than white meat. Thigh meat is tender and moist without being overly fatty or oily.

In a liquid measuring cup or bowl, add 3 tablespoons of za’atar, 1 tablespoon dried parsley (or use fresh), 2 to 3 cloves of garlic that has been grated on a microplane, 1/4 teaspoon of both kosher salt and freshly ground black pepper, the juice of 2 large lemons add 1 tablespoon of extra light olive oil or avocado oil.

Stir to combine.

Into a bowl or resealable bag, add 2 to 3 pounds of boneless, skinless chicken thighs.

Pour the marinade over top.

Use tongs to toss and coat all the chicken pieces in the za’atar marinade. Allow the chicken to sit for 25 to 30 minutes on the counter to marinate.

Once hot I placed the thighs onto the grill grates and closed the lid, cooking the thighs for about 4 to 5minutes. Then use tongs to flip the chicken thighs. Continue grilling for 3 to 4 more minutes or until the chicken is fully cooked.

I wish you could smell this!

And that’s all folks. Serve this with grilled asparagus or zucchini, or tuck pieces into a pita with things like hummus, red onions, lettuce and tomatoes. But my regular is slicing it up and topping my regular fattoush saladrecipe.

Enjoy! And if you give this Grilled Za’atar Chicken Thighs recipe a try, let me know! Snap a photo and tag me on twitter or instagram!