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(8,026)
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 monounsaturated 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
8,026 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.

Bluejay

Have made this many times and it is a true family favorite. I prefer to marinate overnight when time allows and also pound/flatten the breasts a bit to shorten cooking time & simply because we prefer them thinner. The recipe is absolutely great as is, with one exception—double the yogurt sauce amount as it disappears fast and you will want more! Use Fage. You can easily swap out side dishes. It goes equally well with Mediterranean themed sides as well as basic carrots and green beans. Enjoy!

conr2286

...adapts well to lamb kabobs.

Tova

Absolutely FANTASTIC! I made this as written except I took the regular yogurt for the sauce (not marinade), added some salt, and strained it with a coffee filter for an hour to make it a bit thicker but not as thick as Greek. I love that this is high in protein, healthy, and easy.

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