Grilled Za'atar Chicken

Ingredients:

• 2 pounds boneless, chicken thighs

• 4 garlic cloves, finely grated or minced

• 1 lemon, zested

• 1/4 cup chopped fresh cilantro, plus more sprigs for garnish

• 3 tbsp extra-virgin olive oil

• 3 tbsp za’atar

• 1 tbsp chopped fresh oregano or marjoram, plus more sprigs for garnish

• 1/4 tsp red pepper flakes

• 13/4 tsp salt

• 1/4 tsp freshly ground black pepper

• pinch of cayenne, optional
  

1. Cut the zested lemon in half. Slice half of the lemon and reserve for serving. Juice the other half of the zested lemon, reserve.

2. In a large bowl or Ziploc bag, combine garlic, the lemon zest, cilantro, 2 tablespoons olive oil, 2 tablespoons za’atar, oregano or marjoram, red pepper flakes, salt black pepper and cayenne. Add chicken and toss until well coated. Cover and refrigerate for at least 2 hours or overnight.

3. When ready to cook, light the grill to medium. Remove chicken from bowl, shaking off any excess marinade, and grill six minutes. Flip the chicken and grill for another six minutes. Test chicken for doneness with a meat thermometer - 165 F.

4. Combine the 1 remaining tablespoon oil, the 1 tablespoon za'atar and 2 teaspoon of reserved lemon juice.

5. To serve, place chicken on a serving platter and drizzle with the olive oil/za'atar/lemon juice mix. Top with cilantro and oregano or marjoram sprigs and serve.

Serves: 4 to 6

Notes&Tips:

1. This is a delicious and easy recipe.

2. Serve with grilled vegetables or a rice pilaf and simple salad.