GRILLED ZA'ATAR CHICKEN
Most recipes using za'atar seasoning often incorporate fresh herbs which give the seasoning a green color. I chose to use dry herbs to give a consistent flavor. Most companies now make za'atar seasoning so feel free to use 2 tablespoons za'atar seasoning from Savory Spice Shop® (or other purveyor) or create your own.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Combine cumin, sumac powder, sesame seeds, salt, thyme, oregano, and marjoram in a 1-gallon resealable plastic bag. Add grapeseed oil and lemon juice; mix to combine. Add chicken breast, mix with seasoning, and marinate for 30 minutes.
- Spray the grate of the grill with cooking spray, and preheat the grill to 500 degrees F (260 degrees C).
- Grill chicken breasts, flipping halfway, until no longer pink in the center and the juices run clear, 7 to 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 259.3 calories, Carbohydrate 1.8 g, Cholesterol 64.6 mg, Fat 17.1 g, Fiber 0.6 g, Protein 24 g, SaturatedFat 2.2 g, Sodium 349.2 mg, Sugar 0.2 g
GRILLED ZA'ATAR CHICKEN WITH CUCUMBER-WATERMELON SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the chicken with salt and pepper. Rub all over with the za'atar and 1 tablespoon olive oil; set aside.
- Toast the pine nuts in a large nonstick skillet over medium heat, stirring, until golden, 3 to 5 minutes. Season with salt and remove to a small bowl.
- Return the skillet to medium-high heat and add 1 tablespoon olive oil. Add the chicken and cook until browned on the bottom, about 5 minutes. Flip, reduce the heat to medium and continue cooking until the chicken is cooked through, 8 to 10 more minutes. Transfer to a cutting board and let rest.
- Meanwhile, halve the cucumbers lengthwise and slice 1/2 inch thick. Combine in a large bowl with the watermelon, remaining 2 tablespoons olive oil, the lemon juice and mint; season with salt and pepper and toss.
- Stir the hummus and yogurt in a small bowl; spoon onto plates. Slice the chicken and place on top of the hummus. Drain off any excess liquid from the cucumber-watermelon salad and add to the plates. Sprinkle with the pine nuts and more za'atar.
Nutrition Facts : Calories 310, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 96 milligrams, Sodium 618 milligrams, Carbohydrate 16 grams, Fiber 3 grams, Protein 38 grams, Sugar 9 grams
OVEN-ROASTED ZA'ATAR CHICKEN BREASTS
This za'atar-marinated chicken gets an extra dose of za'atar seasoning right before being roasted in the oven for a tender and juicy meal. Za'atar is a Middle Eastern spice blend found in most spice shops or you can make your own using one of the many recipes found online. Serve the za'atar chicken with couscous, roasted potatoes, or atop a salad.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h30m
Yield 4
Number Of Ingredients 7
Steps:
- Pound chicken breasts to a 1-inch thickness for even cooking. Place in a large resealable plastic bag.
- Combine 2 tablespoons za'atar seasoning, lemon juice, olive oil, and garlic in a small bowl. Pour mixture over the chicken and toss to coat evenly. Seal the bag and refrigerate for 2 to 8 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
- Place chicken breasts on the prepared baking sheet and sprinkle with remaining za'atar seasoning.
- Roast in the preheated oven until chicken is no longer pink in the center and the juices run clear, 23 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Season with salt.
Nutrition Facts : Calories 201.9 calories, Carbohydrate 3 g, Cholesterol 67.2 mg, Fat 9.8 g, Fiber 1.2 g, Protein 24.9 g, SaturatedFat 1.8 g, Sodium 100.3 mg, Sugar 0.2 g
GRILLED ZA'ATAR CHICKEN WITH GARLIC YOGURT AND CILANTRO
This garlicky, herby chicken is full-flavored and very tender, thanks to its piquant yogurt marinade. It's flexible, too - marinate the meat for as little as a couple of hours, or as long as overnight. And the chicken is just as good cooked under the broiler as it is on the grill (see Tip). You can serve this dish with almost anything, but it's especially nice with pita or other flatbread and a big cucumber and tomato salad. And if you're looking to substitute chicken breasts for the thighs, you can. Just watch them carefully; they're likely to cook faster than the dark meat.
Provided by Melissa Clark
Categories poultry, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large bowl or container, stir together 5 of the grated garlic cloves, half the lemon zest, 1/3 cup yogurt, the cilantro, oil, za'atar, oregano or marjoram, salt and black pepper. Add chicken and toss until well coated. Cover and refrigerate for at least 2 hours or overnight.
- When ready to cook, light the grill to medium or heat your broiler with the rack 3 inches from the heat source. Remove chicken from bowl, shaking off any excess marinade, and grill or broil on one side until charred in spots, 5 to 8 minutes. Flip the chicken and grill or broil for another 5 to 8 minutes, until just cooked through.
- While the chicken is cooking, place remaining 2/3 cup yogurt in a small bowl. Stir in the reserve grated garlic clove and lemon zest, and season to taste with salt and pepper. Cut one zested lemon in half and set aside for serving (save the other zested lemon for another use).
- To serve, place chicken on a serving platter and drizzle with olive oil and a large squeeze of the zested lemon. Top with cilantro and oregano or marjoram sprigs and serve with yogurt sauce.
More about "grilled zaatar chicken recipes"
GRILLED CHICKEN WITH ZA'ATAR RECIPE | BON APPéTIT
From bonappetit.com
3.8/5 (42)Author Silvena RoweServings 2-4
- Preheat oven to 400°. Put garlic on a large sheet of foil. Drizzle with 1 tablespoon oil and wrap tightly with foil. Roast until tender and golden brown, 45-50 minutes. Let cool.
- Place chicken in a 13x9x2" glass baking dish. Sprinkle 2 1/2 tablespoons za'atar over chicken. Squeeze roasted garlic cloves out of skins and into a small bowl; mash into a paste with the back of a fork. Add 4 tablespoons oil, lemon zest and juice, rosemary, chile, and marjoram; whisk to blend. Pour over chicken; turn to coat. Cover; chill overnight.
- Season chicken with salt and pepper; let stand at room temperature 30 minutes. Meanwhile, build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Brush grill rack with remaining 1 tablespoon oil. Grill chicken, turning occasionally, until skin is crisp and browned and an instant-read thermometer inserted into the deepest part of thigh without touching bone reads 160°, about 35 minutes. Transfer chicken to a cutting board, sprinkle with remaining 1 1/2 tablespoon za'atar, and let rest 10 minutes.
GRILLED ZAATAR CHICKEN RECIPE • UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
5/5 (31)Category Main CourseCuisine Middle EasternCalories 719 per serving
- Cut a few small slits on each chicken thigh and set aside. In a large bowl, mix olive oil, garlic, lemon juice, zaatar and salt. Place the chicken in the marinade and make sure all pieces are coated with the zaatar and olive oil mixture. Marinade for at least one hour up to six hours.
- When ready to grill, preheat the grill to 400°F and clean the grates. Using tongs and an oiled kitchen paper towel, grease the grates.
- Place the chicken thighs on the grill. Grill for about 6 minutes on one side, then flip and grill for another 6 to 7 minutes on the other side until the chicken is fully cooked.
- Mix yogurt, lemon juice, salt, pepper, tahini, parsley and cilantro in a bowl and serve with grilled zaatar chicken.
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