Grilled Za'atar Chicken with Garlic Yogurt and Cilantro
, About 30 min + 2 h marinating
Za'atar-marinated chicken thighs, grilled or broiled until charred, served with a cool lemony garlic yogurt.
| 5 garlic cloves, finely grated (for the marinade) | Stir marinade, toss with chicken | Cover, marinate 2 hrs or overnight | Grill/broil medium, 5-8 min per side | Plate chicken, add lemon, oil & herbs |
| 1 lemon, zested, half for the marinade (about 1 tbsp) | ||||
| 80 g plain whole-milk yogurt (for the marinade) | ||||
| 15 g chopped fresh cilantro | ||||
| 45 ml extra-virgin olive oil | ||||
| 1 1/2 tbsp za'atar | ||||
| 1 tbsp chopped fresh oregano or marjoram | ||||
| 1 3/4 tsp salt | ||||
| 1/4 tsp freshly ground black pepper | ||||
| 1 kg boneless, skinless chicken thighs | ||||
| 160 g plain whole-milk yogurt (for the sauce) | Stir sauce ingredients together | |||
| 1 garlic clove, finely grated (for the sauce) | ||||
| remaining lemon zest (for the sauce) | ||||
| salt & pepper, to taste (for the sauce) | ||||
| 1 zested lemon, halved, for serving | Cut zested lemon in half | |||
| extra olive oil, za'atar, cilantro & oregano sprigs, for serving |
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