Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 3 tablespoons za’atar spice mix
- 3 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 4 cloves garlic, finely chopped
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup thick Greek yogurt
- 2 tablespoons ground sumac
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon onion powder
Instructions
- Whisk together the za’atar, olive oil, lemon juice, minced garlic, salt, and black pepper in a spacious bowl to form a marinade.
- Introduce the chicken thighs into the marinade, ensuring each piece is thoroughly coated. Cover and let it marinate in the refrigerator for at least 1 hour, or overnight.
- Heat the grill to medium-high temperature.
- Remove the marinated chicken from the fridge, allowing excess marinade to drip off before discarding it.
- Grill the chicken for approximately 6-7 minutes on each side until the internal temperature reaches 165°F and the exterior is charred.
- While grilling, mix the Greek yogurt, sumac, lemon juice, salt, and onion powder in a separate bowl until creamy.
- After grilling, let the chicken rest for about 5 minutes, then slice and serve with the tangy sumac dip.
Notes
- For extra flavor, add a dash of smoked paprika to the marinade.
- Chicken breasts can be used instead of thighs for a leaner option.
- Pair with a refreshing salad or roasted veggies for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Lebanese
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 100mg