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Za’atar Chicken quickly became a favorite at our house. It is packed with flavor from the mix of seasonings.
Why You’ll Love This Recipe
Za’atar is a spice blend with Middle Eastern origins. It contains a spice by the same name, also called Syrian oregano, as well as toasted sesame seeds, dried sumac, and other spices. This equates to a lot of flavor.
This seasoning combination along with the garlic and parsley was wonderful.
Ingredients
- Chicken Breasts, boneles, skinless
- Flat Leaf Parsley
- Lemon
- Red Wine Vinegar
- Oliva Oil
- Garlic Cloves
- Za’atar
- Garlic Salt
- Ground Pepper
How To Make Za’atar Chicken
- Pound chicken breasts down to uniform thickness throughout (about 1-inch thickness)and place in large bowl
- Juice lemon and add fresh lemon juice to the bowl with the chicken.
- Add remaining ingredients to the bowl and use tongs to coat pieces evenly.
- Cover with plastic wrap and place into fridge for 30 mins – 1 hour
- Preheat grill on high
- Remove chicken from fridge and let rest until grill is up to temperature
- Turn grill down to medium low heat.
- Coat chicken evenly marinade and place chicken breast side down onto grill.
- Allow meat to cook, untouched, on one side. Then flip chicken breast over and continue cooking.
- Remove from grill and let meat rest, covered, for 3-5 minutes before slicing and serving.
Frequently Asked Questions
I was not able to find Za’atar at a local store, but did locate some online at Amazon and at Penzey Spices. There is also a recipe to make your own that I have included in the recipe card at the bottom of this post.
Pair This With:
Check out more of my favorite chicken recipes:
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Za’atar Chicken
Ingredients
- 2 large boneless skinless chicken breasts
- 1/2 C. fresh flat leaf parsley minced
- 1 large lemon washed thoroughly
- 1/4 C red wine vinegar
- 1/4 C olive oil
- 2 garlic cloves minced or pressed
- 1 tsp za'atar
- 1/2 tsp garlic salt
- 1/2 tsp ground pepper
Instructions
- Pound chicken breasts down to uniform thickness throughout (about 1-inch thickness)and place in large bowl
- Halve lemon and juice well
- Add lemon juice to bowl
- Add remaining ingredients and use tongs to coat pieces evenly
- Cover with plastic wrap and place into fridge for 30 mins – 1 hour
- Preheat grill on high
- Remove chicken from fridge and let rest until grill is up to temperature
- With tongs, move breasts around to coat evenly
- Turn grill down to medium low heat
- Place chicken breast-side-down onto grill
- Do not move meat as much as possible until finished cooking on one side, about 10 minutes depending on size of chicken.
- Flip breasts over and continue cooking until almost cooked through, about 5-10 more minutes.
- Remove from grill
- Let meat rest, covered, on cutting board for 3-5 mins before slicing and serving
Tips & Notes:
- 1 tsp marjoram
- 1 tsp thyme
- 1 tsp oregano
- 1 Tbsp toasted sesame seeds
Nutrition Facts:
Liz says
Thank you Leigh Anne for the nice recipes.