These chicken thighs are marinated in a zesty mixture of garlic, lemon, and za'atar, and grilled to perfection. A must-try this grilling season!
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This recipe for grilled za'atar chicken was adapted from one of the marinades in my collection of 5 Mediterranean chicken marinade recipes. For more Mediterranean-inspired marinades, please go check them out!
I'm thrilled to share this grilled chicken recipe with you! The marinade is quick to prepare and bursting with flavor. Here's a breakdown of the recipe.
- The marinade is good for every 2 pounds of boneless, skinless chicken thighs.
- Marinate the chicken for at least 60 minutes, ideally overnight, for maximum flavor infusion.
- Perfect for a stove-top cast iron grill pan or gas grill for cooking
Za'atar Chicken Marinade Ingredients & Details
This marinade has a handful of ingredients + salt and pepper.
- ¼ cup olive oil
- ¼ 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
Mix all the marinade ingredients in a bowl, whisk, add boneless, skinless chicken thighs, and marinate until grilled and tender.
Grilling Chicken Instructions
Gas Grill
- Preheat the grill to medium-high heat (400°F) and oil the grates to prevent sticking.
- Place the chicken on the grill and discard the remaining marinade.
- Grill the chicken for about 6-8 minutes per side, or until it reaches an internal temperature of 165°F.
- Let the chicken rest for a few minutes before serving to allow the juices to redistribute and keep it moist.
Cast-Iron Grill Pan
- Heat a cast-iron grill pan skillet over medium-high heat. Once heated, add a thin layer of olive oil, use a heat-safe brush to evenly coat the grates of the pan, and place the chicken flat-side down. Discard the remaining marinade.
- Flip the chicken once golden brown, about 6-8 minutes.
- Cook until an internal temperature reaches 165°F (73°C).
- Remove the chicken from the pan. Rest for 2-3 minutes before enjoying.
How do You Know Chicken is Cooked
The internal temperature of the chicken should reach 165°F when measured with a meat thermometer. Additionally, the juices should run clear when pierced with a fork.
Serving + Garnishing Suggestions
Garnish these grilled chicken thighs with za'atar, Aleppo pepper, lemon wedges, and parsley.
Serve this za'atar chicken with a family-friendly salad such as my Shirazi or Fattoush salad, and pair it with my tahini herb sauce or zoug (spicy cilantro sauce).
How to Store
Leftover grilled chicken should be stored in a container with a lid and refrigerated for up to three days.
More Crave-Worthy Chicken Recipes
- Lemon Garlic Chicken Bites
- Donna's Honey Mustard Chicken Tenders
- Za'atar Chicken Thighs with Tahini and Garlic
- Lemon Chicken Recipe
Grilled Za'atar Chicken Thighs Recipe
Try these mouthwatering grilled Za'atar chicken thighs with a zesty garlic and lemon marinade. Perfect for grilling season!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 people 1x
- Category: Main Course
- Cuisine: Mediterranean
Ingredients
- ¼ cup olive oil
- ¼ cup lemon juice
- 4 cloves garlic, finely chopped
- 2 tablespoons za'atar
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 2 pounds boneless, skinless, chicken thighs
- fresh parsley, lemon, Aleppo pepper, and za'atar for garnish
Instructions
- Add all of the ingredients to a bowl and mix until well combined.
- Place the chicken in a resealable bag or shallow dish and pour any remaining marinade over the chicken making sure it's fully coated.
- Allow the chicken to marinate in the refrigerator for at least 60 minutes or overnight before cooking for maximum flavor infusion.
Gas Grilling Instruction
- Preheat the grill to medium-high heat and oil the grates to prevent sticking.
- Place the chicken on the grill and discard the remaining marinade.
- Grill the chicken for about 6-8 minutes per side, or until it reaches an internal temperature of 165°F.
- Let the chicken rest for a few minutes before serving to allow the juices to redistribute and keep it moist.
Stove-Top Cast Iron Grilling Instructions
- Heat a cast-iron grill pan skillet over medium-high heat. Once heated, add a thin layer of olive oil, use a heat-safe brush to evenly coat the grates of the pan, and place the chicken flat-side down. Discard the remaining marinade.
- Flip the chicken once golden brown, about 6-8 minutes. Cook until an internal temperature reaches 165°F (73°C).
- Remove the chicken from the pan. Rest for 2-3 minutes before enjoying.
- Garnish with fresh parsley, lemon wedges, a dusting of za'atar, and Aleppo pepper.
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!