Grilled Za’atar Chicken With Garlic Yogurt and Cilantro Recipe (2024)

My recipe for Za’atar - save for multiple uses. Mix w/EVOO for non dairy rub. Rub on and under skin.Ingredients1. 1 tablespoon dried thyme- crushed (or sub oregano)2. 1 tablespoon cumin (see instructions about whole or ground)3. 1 tablespoon coriander.4. 1 tablespoon toasted sesame seeds.5. 1 tablespoon sumac.6. ½ teaspoon kosher salt.7. ¼ teaspoon or more aleppo chili flakes- optional.Aleppo substitute, mix regular paprika with a small measured amount of cayenne pepper. To taste.

Yes, whole milk yogurt is a thing. Try fa*gé yogurt and you’ll never buy another store brand again.

Love the Za’atar spice blend. Before adding any dry herb or herb blend always rub it vigorously with the bottom of your palms. It releases the oils. The shelf life for many herbs is 3-6 months at best. Longer if refrigerated.Recipe cooking times should be backed up by temp readings with all meats. There are many reliable ones available. I’ve used a probe connected digital one for 5 years on a regular, active cooking basis. Test it’s accuracy with boiling water.

Another plug for fa*ge whole milk yogurt (labeled as 5%). I eat it plain out of the container (and use it in other ways too) and it is so creamy and rich that I don’t miss any additional sweeteners. My local Whole Foods usually has it. Try it and you may never be able to eat another kind. ;-)

In a shocking development, I actually had every one of these ingredients on hand. Made it tonight, it was delicious. Definitely a keeper.

I baked the thighs at 425F for 40 minutes and they came out juicy and delicious. Served with roast asparagus and couscous for a delicious meal.

It’s great, but why boneless skinless thighs? Just broil skin side down till almost done, and flip for a bit to get lovely, delicious, crispy skin. P.S.: the marinade is great for lamb chops, too! Thanks (as usual), Melissa.

Pretty good! The broil time was NOT sufficient though; the smallest chicken thighs were done after 8 and 8, but the larger ones were still raw inside. I finished the large ones in a 425 oven for about 12 minutes and that did it.I also added a touch of honey and parsley to the yogurt mixture to balance the extra clove of garlic I threw in, and the sauce ended up very zingy and nummy.

Trader Joe’s carries Za’atar.

Whole milk yogurt is heaven. Brown Cow is a favorite.Recipe doesn't mention the Arabic zaatar's description or where to buy it..

I had to look up the definition of za'atar! Ithink it's funny that so many readers needed help finding whole milk yogurt. Am I the only one who needed to learn about za'atar?

I've made this several times and LOVE the results! Since the marinade and the sauce are basically identical, I make it just once and spoon about one third into a separate container before adding the meat; the sauce mellows as it sits all day in the fridge. I suggest making extra - the sauce is magnificent on any form of roasted veggie. The other tinkering I've done is to add some additional seasonings, such as a bit of harissa for heat and smoked paprika for smokey tones. Always comes out great.

Cut down the salt significantly, used my own 2% Greek yogurt, and chopped up some preserved lemon to add to the lemon zest. Boneless chicken breasts and drumsticks all came out tender and juicy. The yogurt sauce was an added plus!

Great recipe! Added a bit of lemon juice to the marinade and accidentally used Greek yogurt but it was still amazing.

Whole-milk yogurt? There is such a thing?

Preserved lemons in the yogurt sauce worked very nicely

Good taste, though must be careful to lower heat of the grill because the chicken can burn.

This was great and i will definitely be including this recipe in our rotation. I used preserved lemons in the marinade and sauce. Broiling was a PITA for us, so I will probably grill or braise next time.

This is genius. Thank you, my favorite chicken of all time.

MA I vote for whole milk Brown Cow as well! It tastes like cream. I've made this recipe several times. I have used both dill and coriander. It came out well and delicious each time.

One of the best chicken dishes I have ever made. The yogurt marinade made the chicken so tender and I grilled in inside on a grill pan and it was DELICIOUS!

Tasted amazing! I think this recipe only made me about 3 servings, but it kept well for leftovers so I had it for dinner 3 nights in a row. For the yogurt sauce I also added the Za'atar to it and it was great. I tried broiling but the edges got a bit burnt, so next time I'll attempt to bake instead and see how that works.

Nope. Made exactly as written, too lemony, too something. Not good enough to bother looking for the right tweak to improve it.

Made this tonight. Doubled the marinade but kept everything else as written. Definitely worth all the raves. Will make this again for sure.

Really tasty, enjoyed by adults and kids. In case you have a broken broiler like our house does: I baked bone-in leg quarters at 425 degrees for a total of 40 minutes. I turned them over halfway through. I roasted two garlic gloves in evoo on the chicken pan to use in the yogurt serving sauce instead of the one clove of grated garlic because I prefer a mellower flavor. Thanks to the review who guided me toward the fa*ge 5% yogurt. Cilantro in the marinade was very subtle.

After a 10 minute search in the spice department of my local grocery store, I found za’atar. The display, of course, was loosely alphabetized, with the “z” spice at the VERY end.

I made the tomato-cucumber salad that was suggested as an accomplishment as well as couscous. Delicious meal! Cheers!

Simple and delicious. I used 3 lbs of chicken thighs, a teaspoon of dried marjoram because that's what I had on hand, and added considerably more za'atar halfway through broiling (when I flipped the chicken thighs over). Also added some leftover red onion that I had soaked in water (for another recipe) along with the specified fresh cilantro, olive oil and a heavy dousing of squeezed lemon juice to the platter. Did not make the yogurt sauce but served with homemade hummus and pita bread instead.

FYI: Many lactose intolerant people can eat Faye whole milk yogurt (5%), and maybe other brands as well. Whole milk has much less lactose than skim milk.

TJ’s has discontinued their za’atar.