This post may contain affiliate links. Please see disclosure policy here.
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
Where can I find Za’atar?
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:
Be sure and follow me over on You Tube for weekly cooking demos.
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:
Shelli says
http://www.worldspice.com/home/home.shtml
Melanie says
Glad the other commenters knew what za’atar is since I don’t! Either way, this looks delicious.
Julee says
Thank you, Leigh Anne! I just had Chipotle yesterday and thought to myself, once again, “I really need to find a recipe for this rice.”
The chicken looks and sounds delish, too. I’ll be giving it a try very soon.
I love the seaoning you’re talking about. When I was in Jerusalem, we would dip warm bread in it. YUM! I brought some home with me, but it’s long since gone. I either need to find a place to buy it or create my own. Thanks for the reminder.
Katie says
WOW! I LOOOOOOOOVE your pictures!! Sorry..I tend to use za’atar a lot. It’s the Lebanese in me. I actually get it at the local Middle Eastern market. It’s an AWESOME spice blend that you can use in almost ANYTHING! Shoot me an email if you need recs on how to use it or if you want some other advice on things to get at the Middle Eastern store. 🙂 Glad you liked these, though! 🙂
Tina says
http://www.penzeys.com/cgi-bin/penzeys/p-penzeyszatar.html