Grilled Za’atar Chicken with Parsley Yogurt Sauce
Za’atar, a Middle Eastern spice blend, adds dimension while tangy yogurt sauce balances complex flavors in this summery grilled chicken dish.
Ingredients
1 whole chicken (about 3 1/2 lbs.)
Marinade:
3 Tbsp. minced fresh garlic
Grated zest and juice of 1 large or 2 medium lemons
3 to 4 Tbsp. za’atar
2 Tbsp. chopped fresh thyme
1 Tbsp. salt
Lots of freshly ground pepper
Sauce:
2 cups plain Greek-style yogurt
3 Tbsp. chopped fresh Italian parsley
2 Tbsp. olive oil
1 tsp. minced garlic, pressed to a paste with the flat of a knife Salt and pepper to taste
Directions
Use kitchen shears to cut out the chicken’s backbone. Press hard on the chicken to flatten it. Pat it dry with paper towels.
Combine marinade ingredients in large, shallow bowl. Add chicken and toss well to coat with the marinade. Let stand at room temperature 30 to 90 minutes, moving the chicken around in the marinade occasionally. Meanwhile, combine sauce ingredients and chill the mixture until serving time.
In an outdoor kettle-type grill, build a wood fire or light charcoal briquettes, piling the wood or briquettes to one side for indirect heat. When the fire is glowing and medium-hot, place chicken on the “cooler” side of the grill with the leg sections facing the heat source. Cover the grill and cook the chicken until an instant-read thermometer inserted into the thickest part of the meat registers 160 to 165 degrees, about 30 to 45 minutes. (Add some charcoal briquettes if needed to keep the heat going throughout the cooking time and adjust the chicken’s position occasionally so that the white and dark meat cook evenly.)
Remove chicken from grill and let it stand 10 minutes before serving. (The chicken will continue to cook a little more while it rests, plus it tastes better when it’s not blasting hot.)
Serve with yogurt sauce.
Suggestions
Tip! If time permits, you can boost the flavor and juiciness of the chicken by salting it generously the day before grilling it. Use a heaping tablespoon of kosher or sea salt and sprinkle it evenly onto the bird. If you do this step, omit the salt from the marinade the next day.
Tip! Premade za'atar spice mix can be found in the specialty or international aisle of some grocery stores or made at home following this DIY recipe!
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