I am SO excited to share this Palestinian-Inspired Za'atar Chicken Marinade with you—bright, garlicky, and packed with citrus and earthy za'atar. It's the kind of simple flavor-loaded marinade perfect for grilling, roasting, or pan‑searing.
Just olive oil, fresh lemon juice, chopped garlic, and a couple of spoonfuls of za’atar—that’s all you need to bring this vibrant Middle Eastern flavor home.
Lemon works its magic to tenderize, and the herbs, combined with olive oil, soak the chicken in big, savory flavor.
Craving more healthy Mediterranean chicken marinades? Don’t miss my Spicy Arrabbiata Chicken Marinade—juicy, herby, and very saucy.
Za'atar Chicken Marinade Details
Start by whisking together olive oil, lemon juice, chopped garlic, za’atar, sea salt, and black pepper in a bowl until emulsified and fragrant.
I like to use my whisk to crush the garlic, releasing even more concentrated garlic flavor into the marinade.
Before You Marinate
Want to use the za'atar marinade as a sauce later? Reserve about ¼ cup before adding the chicken. It makes a bright drizzle or dipping sauce once the chicken is cooked.
Place chicken (thighs, breasts, or drumsticks) in a zip-top bag or shallow dish. Pour the marinade over the chicken, tossing or massaging to coat thoroughly.
Marinate in the refrigerator for at least one hour or overnight for a deeper flavor.
Ways to Cook Your Marinated Za’atar Chicken
You can grill, broil, bake, or pan-fry this za'atar chicken. For the grill or broiler (if using chicken breast), cook 6-8 minutes per side over medium-high heat (or on a foil-lined sheetpan), until the internal temperature reaches 165°F. For the oven, bake at 375°F for 25-30 minutes.
On the stovetop, heat a bit of oil in a skillet over medium heat and cook the chicken for 5-7 minutes per side until golden and cooked through. Let the chicken rest before slicing.
Serving Suggestions
Serve your Za’atar chicken garnished with chopped fresh parsley, lemon wedges, and a light sprinkle of extra za’atar. It pairs beautifully with:
- Warm pita or flatbreads
- Crisp veggies or fattoush salad
- A drizzle of the reserve sauce, tahini sauce, or tzatziki for creaminess
Mezze-Style Serving Suggestion:
Build a colorful Mediterranean spread around your za'atar chicken with these flavor-packed sides:
- Smoky Muhammara with Pomegranate Mint – a creamy, smoky dip with sweet-tart notes
- Turkish Bulgur Soup – hearty, comforting, and tomato-forward
- Red Cabbage Salad with Greek Dressing – crunchy, tangy, and vibrant
- Authentic Kisir (Turkish Bulgur Salad) – bold, herby, and loaded with texture
- Spanakopita Quesadillas – flaky, cheesy, and perfect for dipping
- Tender Mediterranean Cauliflower Salad – hearty and herbed with olive oil and lemon
- Zesty Herb Potato Salad with Olive Oil & Sumac – fresh herbs, and citrusy dressing
Za'atar Chicken Marinade
This Za’atar Chicken Marinade is good for 2-4 pounds of chicken. It combines olive oil, lemon juice, garlic, and za’atar for a bright, herby finish. It’s quick to make and perfect for grilling, roasting, or pan-searing. Inspired by Palestinian flavors, it’s naturally paleo and packed with Mediterranean flair.
- Prep Time: 10 minutes (plus 30 minutes marinating)
- Cook Time: 12–14 minutes
- Total Time: ~45 minutes
- Yield: Serves 4
- Category: Marinades, Chicken Recipes
- Method: Stovetop
- Cuisine: Middle Eastern, Mediterranean
- Diet: Gluten Free
Ingredients
- ⅓ cup olive oil
- ⅓ cup lemon juice, about one large lemon
- 4 cloves garlic, chopped
- 2 tablespoons za'atar
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- fresh parsley, lemon, and za'atar for garnish
Instructions
- Add all of the ingredients to a bowl and whisk until well combined.
- Season the chicken with salt and pepper, then place it in a resealable bag or a shallow dish and pour the marinade over it. Use tongs, if needed, to coat each piece of chicken in the marinade.
- Cover and refrigerate for at least 30 minutes—or overnight if you want the flavor to really soak in.
- Heat a large skillet over medium heat and add a drizzle of olive oil. Once hot, add the marinated chicken (letting any excess marinade drip off) and cook for 5–7 minutes per side, or until golden brown and the internal temperature reaches 165°F.
- Let the chicken rest for a few minutes before slicing.
Notes
Recipe apart of my 5 Mediterranean Chicken Marinade Recipes
This recipe is a part of my 5 Mediterranean Chicken Marinades.
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