Grilled Za’atar Chicken With Garlic Yogurt and Cilantro

By Melissa Clark

Published June 15, 2021

  • Ryan Liebe for The New York Times. Food Stylist: Simon Andews.
Media 1 of 1
Total Time
30 minutes, plus marinating time
Rating
5(7,478)
Comments
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This garlicky, herby chicken is full-flavored and very tender, thanks to its piquant yogurt marinade. It’s flexible, too — marinate the meat for as little as a couple of hours, or as long as overnight. And the chicken is just as good cooked under the broiler as it is on the grill (see Tip). You can serve this dish with almost anything, but it’s especially nice with pita or other flatbread and a big cucumber and tomato salad. And if you’re looking to substitute chicken breasts for the thighs, you can. Just watch them carefully; they’re likely to cook faster than the dark meat.

Featured in: For the Juiciest Grilled Chicken, Just Add Yogurt

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Ingredients

Yield:4 to 6 servings

  • 6 garlic cloves, finely grated, pressed, or minced

  • 2 lemons, zested

  • 1 cup plain whole-milk yogurt

  • ¼ cup chopped fresh cilantro, plus more sprigs for garnish

  • 3 tablespoons extra-virgin olive oil, plus more for serving

  • 1 ½ tablespoons za’atar, plus more for serving

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

  • 1 ¾ teaspoons salt

  • ¼ teaspoon freshly ground black pepper

  • 2 ¼ pounds boneless, skinless chicken thighs

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

6 grams carbs; 165 milligrams cholesterol; 307 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 15 grams fat; 1 gram fiber; 590 milligrams sodium; 36 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl or container, stir together 5 of the grated garlic cloves, half the lemon zest, ⅓ cup yogurt, the cilantro, oil, za’atar, oregano or marjoram, salt and black pepper. Add chicken and toss until well coated. Cover and refrigerate for at least 2 hours or overnight.

  2. Step 2

    When ready to cook, light the grill to medium or heat your broiler with the rack 3 inches from the heat source. Remove chicken from bowl, shaking off any excess marinade, and grill or broil on one side until charred in spots, 5 to 8 minutes. Flip the chicken and grill or broil for another 5 to 8 minutes, until just cooked through.

  3. Step 3

    While the chicken is cooking, place remaining ⅔ cup yogurt in a small bowl. Stir in the reserve grated garlic clove and lemon zest, and season to taste with salt and pepper. Cut one zested lemon in half and set aside for serving (save the other zested lemon for another use).

  4. Step 4

    To serve, place chicken on a serving platter and drizzle with olive oil and a large squeeze of the zested lemon. Top with cilantro and oregano or marjoram sprigs and serve with yogurt sauce.

Tip

  • If you’re broiling instead of grilling, you can line your sheet pan with foil for easier clean up. Don’t use parchment paper, it may burn.

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Ratings

5 out of 5
7,478 user ratings
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Comments

ScratchCook

My recipe for Za’atar - save for multiple uses. Mix w/EVOO for non dairy rub. Rub on and under skin. Ingredients 1. 1 tablespoon dried thyme- crushed (or sub oregano) 2. 1 tablespoon cumin (see instructions about whole or ground) 3. 1 tablespoon coriander. 4. 1 tablespoon toasted sesame seeds. 5. 1 tablespoon sumac. 6. ½ teaspoon kosher salt. 7. ¼ teaspoon or more aleppo chili flakes- optional. Aleppo substitute, mix regular paprika with a small measured amount of cayenne pepper. To taste.

Nathan

Yes, whole milk yogurt is a thing. Try Fagé yogurt and you’ll never buy another store brand again.

patrika

In a shocking development, I actually had every one of these ingredients on hand. Made it tonight, it was delicious. Definitely a keeper.

PollyWannaCracker

This is so easy and delicious! We made the chicken as written, but didn't have enough yogurt for the sauce. Instead we used a combo of the yogurt, sour cream, and buttermilk we had on hand, plus a bit of za'atar for the dipping sauce. The leftovers were great in a grain bowl the next day (quinoa, bulgar, wild rice + chicken + mushrooms + spinach + dipping sauce). This one will definitely be going into the rotation!

Jim

I don't know where my head was at, but when I went shopping I completely forgot to buy the fresh cilantro and Oregano/Majoram. I replaced the fresh organo with dry and luckily I had some flat leaf parsley and used that instead of the cilantro. Really, not bad! I know there would have been a different flavor with the cilantro, but this was very pleasant! I think my BBQ cooks a little hot, so next time I'll cook it on low. Served it with Pita bread.

JC in Colo

Delicious! Was able to marinate the chicken overnight in the fridge. Used plain whole Greek yogurt b/c that's what we had. Used 50-50 dried oregano and dried marjoram rather than fresh oregano. Served with pita bread and sliced apples. These ch thighs would be terrific at any temp -- like on a picnic! -- so flavorful. Will make again!

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