Grilled Za’atar Chicken With Garlic Yogurt and Cilantro

By Melissa Clark

Published June 16, 2021

Grilled Za’atar Chicken With Garlic Yogurt and Cilantro
Ryan Liebe for The New York Times. Food Stylist: Simon Andews.
Total Time
30 minutes, plus marinating time
Rating
5(6,041)
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
  • 6garlic cloves, finely grated, pressed, or minced
  • 2lemons, zested
  • 1cup plain whole-milk yogurt
  • ¼cup chopped fresh cilantro, plus more sprigs for garnish
  • 3tablespoons extra-virgin olive oil, plus more for serving
  • 1½tablespoons za’atar, plus more for serving
  • 1tablespoon chopped fresh oregano or marjoram, plus more sprigs for garnish
  • 1¾teaspoons salt
  • ¼teaspoon freshly ground black pepper
  • 2¼pounds boneless, skinless chicken thighs
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

307 calories; 15 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 36 grams protein; 590 milligrams sodium

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.

Ratings

5 out of 5
6,041 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.

ScratchCook

Love the Za’atar spice blend. Before adding any dry herb or herb blend always rub it vigorously with the bottom of your palms. It releases the oils. The shelf life for many herbs is 3-6 months at best. Longer if refrigerated. Recipe cooking times should be backed up by temp readings with all meats. There are many reliable ones available. I’ve used a probe connected digital one for 5 years on a regular, active cooking basis. Test it’s accuracy with boiling water.

Janne Banana

Making this for the first time. I made the yoghurt sauce after marinating. Taking to a cook out and figured easier to make ahead of time. Anyone used couscous as a side dish?

ksau

I used 2% yogurt & bone-in thighs, and I only had 45 min to marinate-- it was delicious!

Ann M

The new company dinner for summer! Even the kids eat it!!

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