THE RECIPE JOURNAL · Main Course
Za'atar-Infused Grilled Chicken
This recipe brings a delightful twist to classic grilled chicken by infusing it with the earthy, aromatic flavors of za'atar. It's simple to make and perfect for a flavorful weeknight dinner or weekend BBQ.
FROM THE KITCHEN • Za'atar-Infused Grilled Chicken
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
In a large resealable bag, toss together the cumin, sumac, sesame seeds, salt, thyme, oregano, and marjoram. Pour in the grapeseed oil and lemon juice, then give everything a good mix to combine. Add the chicken breasts to the bag, seal it, and massage the marinade into the meat. Let it sit for about 30 minutes to soak up all those flavors.
02
Step 2
While the chicken is marinating, get your grill going. Spray the grill grate with some cooking spray to prevent sticking, then heat it up to around 500°F. Once the grill is hot, place the chicken breasts on it and cook for about 7 to 8 minutes, flipping them halfway through. You’ll want to make sure the chicken is cooked through—no pink in the middle and juices running clear. If you have a meat thermometer, aim for an internal temperature of 165°F. Once done, take the chicken off the grill and let it rest for a few minutes before serving.
Why you’ll love it
This dish combines the bold, earthy flavors of za'atar with tender, juicy chicken. The herb blend adds a unique twist that is both aromatic and savory. It’s a simple way to elevate your grilled meals with minimal effort.
How to serve
Serve with a fresh salad or grilled vegetables to balance the rich flavors. A side of warm pita bread and a drizzle of tahini sauce complements the za'atar beautifully. This dish also pairs well with a light yogurt dip.
Storage & leftovers
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the meat. You can also freeze cooked chicken for up to 2 months; thaw it overnight in the fridge before reheating.
