This middle-Eastern inspired chicken dish from Melissa Clark is one of my new favorites. It is delicious, full of earthy flavor and couldn’t be easier. Boneless chicken thighs are perfectly seasoned with Za’atar, a dried herb mix of sumac and sesame seeds, garlic, olive oil, lemon and parsley. Then cooked under a broiler (you can also do on a grill), they get a rich, smokey char that deepens the flavor. It goes very well with a fresh citrus or greek salad, hummus and pita. Enjoy!
Za'atar Chicken with Yogurt Mint Sauce
Author: Slightly Adapted From Melissa Clark
Ingredients
- For the Chicken marinade
- 3 garlic cloves, grated on a microplane or minced
- grated zest and juice from 1 lemon
- 1 tablespoon za'atar (middle eastern spice blend)
- 1 teaspoon salt
- 3 tablespoons minced flat-leaf parsley
- ¼ cup olive oil
- 6 boneless, skinless chicken thighs (about 2 pounds)
- For the yogurt sauce:
- 1 cups whole-milk greek yogurt
- 1 garlic clove, minced
- 1 teaspoon lemon zest plus 1 tablespoon lemon juice
- 1 tablespoon finely chopped fresh mint
- ¼ teaspoon salt
- fresh ground pepper
Instructions
- Place all the chicken marinade ingredients in a medium bowl and mix well. Add the chicken and toss well to coat. Cover and refrigerate for 2-6 hours.
- Heat oven broiler and position rack on top closest to broiler. Line a baking sheet with aluminum foil.
- Remove the chicken from the bowl and reserve marinade. Spread the chicken out in a single layer on the prepared baking sheet. Broil the chicken, basting it with some of the reserved marinade and flipping halfway over, until well colored and charred in spots, about 5-7 minutes per side. Check often to make sure chicken doesn't burn.
- While chicken is cooking, mix together yogurt, garlic, lemon zest, lemon juice, mint, salt and pepper. Taste and adjust seasonings if needed. Serve on top or on the side of the chicken.
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