I've updated this Grilled Za'atar Chicken Thighs recipe with new photos and a delicious addition: a tahini za'atar dipping sauce! Given the popularity of my tahini chicken recipe and its accompanying sauce, I knew this za'atar chicken needed a similar saucey element.
Here's what you need to know: this recipe provides enough marinade for every 2 pounds of boneless, skinless chicken thighs. For the best flavor, allow the chicken to marinate for at least 60 minutes, though overnight is ideal. This method works perfectly whether you're using a stove-top cast iron grill pan or an outdoor gas grill for cooking.
Ingredients You'll Need
- Chicken thighs: Rich flavor and stay juicy when grilled.
- Herbs and spices (Za'atar): Provide a signature earthy, nutty, and tangy Middle Eastern flavor. I added Aleppo pepper to the new updated marinade for mild spice.
- Olive oil: Adds flavor, moisture, and helps the spices adhere to the chicken.
- Lemon juice: Brightens the flavor and adds a touch of acidity.
- Garlic: Adds a pungent and aromatic savory depth to the marinade.
- Parsley and lemon wedges: For garnish (optional).
How to Make Grilled Za'atar Chicken Thighs
Make the marinade. In a bowl, whisk together lemon juice, garlic, za'atar, salt, Aleppo pepper (if using), and black pepper. Slowly whisk in olive oil until combined. Set aside ¼ cup of marinade. Add chicken to the bowl, toss to coat, cover, and refrigerate for at least 1 hour or up to 8 hours.
Heat a lightly oiled cast-iron grill pan over medium-high heat. Discard the marinade from the chicken and place the chicken flat-side down. Cook for 6-8 minutes per side until golden brown and the internal temperature reaches 165°F (73°C). Let rest for 2-3 minutes before serving, garnished with parsley, lemon wedges, za'atar, and Aleppo pepper. (See recipe card for gas grilling.)
Za'atar Tahini Sauce
Add a tablespoon of tahini to the reserved za'atar marinade. Ensure the tahini is smooth and runny before adding. Whisk to combine. You've now made a delicious sauce for dipping, pouring, or lathering on your chicken!
Serving + Garnishing Suggestions
Garnish the grilled za'atar chicken thighs with Aleppo pepper, lemon wedges, fresh parsley, and a bowl of the za'atar tahini sauce. Serve this dish alongside a family-friendly salad, such as Shirazi or Fattoush salad.
How to Store Grilled Za'atar Chicken Thighs
Store leftover grilled chicken in a lidded container in the refrigerator for up to three days.
More of My Favorite Eastern Mediterranean Recipes
- Turkish Bulgur Soup
- Slow Cooker Roast Lamb Leg with Mediterranean Spices
- Za'atar Chicken Thighs with Tahini and Garlic
- Mediterranean Breakfast Bowl
- Mediterranean Lemon Garlic Vinaigrette with Herbs
- Kuru Fasulye Recipe (Turkish White Bean Stew)
Grilled Za'atar Chicken Thighs
These grilled chicken thighs deliver an explosion of Middle Eastern flavor. Marinated to perfection and grilled to juicy tenderness, this recipe is a guaranteed crowd-pleaser. Garnish with fresh herbs and lemon wedges for a vibrant finish.
- Prep Time: 15 minutes
- Marinating Time: 1 hour minimum, up to 8 hours
- Cook Time: 12-16 minutes
- Total Time: 1 hour 27 minutes
- Yield: 4 people 1x
- Category: Main Dish
- Method: Grilling (with an alternative stovetop grilling method)
- Cuisine: Middle Eastern-inspired
- Diet: Gluten Free
Ingredients
- ⅓ cup lemon juice
- 4 cloves garlic, finely chopped
- 2 tablespoons za'atar
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ teaspoon Aleppo pepper (optional)
- ¼ cup olive oil
- 1 tablespoon tahini
- 2 pounds boneless, skinless chicken thighs
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for garnish)
Instructions
- Make the Za'atar Marinade: In a large bowl, whisk together the lemon juice, chopped garlic, za'atar, sea salt, black pepper, and Aleppo pepper (if using). Slowly whisk in the olive oil until the marinade is well combined.
- Prepare the Za'atar Tahini Sauce: Remove ¼ cup of the marinade and place it into a separate small bowl. Stir in the tahini until it is fully incorporated and has a runny consistency. Set aside for later.
- Marinate the Chicken: Add the chicken thighs to the bowl with the remaining marinade. Toss the chicken to ensure they are thoroughly coated. Cover the bowl with plastic wrap or transfer the chicken to a resealable bag. Refrigerate for at least 1 hour, or maximum flavor, up to 8 hours.
- Stovetop Cast Iron Grilling: Heat a lightly oiled cast-iron grill pan or skillet over medium-high heat until it's hot. Remove the chicken from the marinade and discard the used marinade. Place the chicken thighs flat-side down on the hot grill pan. Cook for 6-8 minutes on the first side, until golden brown. Flip the chicken and cook for another 6-8 minutes, or until the internal temperature reaches 165°F (73°C). Let the chicken rest for 2-3 minutes before serving.
- Garnish and Serve: Transfer the grilled chicken to a serving platter. Serve the reserved za'atar tahini sauce next to the chicken. Garnish with fresh parsley and lemon wedges.
Notes
For Gas Grilling: Preheat your gas grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Remove the chicken from the marinade and discard the used marinade. Place the chicken thighs on the preheated grill. Grill for 6-8 minutes per side, or until the internal temperature reaches 165°F (73°C). Let the chicken rest for 2-3 minutes before serving.
Note for Gluten-Free: While the other ingredients in this recipe are naturally gluten-free, some commercially prepared za'atar seasoning blends can contain wheat flour as a filler or anti-caking agent. To ensure this recipe remains gluten-free, please check the ingredient list of your za'atar blend and choose one that is explicitly labeled gluten-free.
Mimi says
Can you use boneless skinless chicken breasts?
Ashley says
Hi, Mimi! Thanks for your question. You can try it with boneless skinless chicken breasts (I have yet to try and test it) but let us know how they turn out. Just be sure to watch them closely on the grill as they cook faster than thighs. Enjoy!