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Za’atar is the spice mix used on Armenian or Lebanese thyme flatbread. The way they warm up the thyme bread and stuff it with fresh tomatoes, olives, pickled turnips, mint and hot peppers in the original Arouche on Liege is divine.

The kind butcher at the Metro store cut the chicken for me so I didn’t have to struggle to remember my newly learned knife skills, that I very rarely practice, on poultry.

recipe2recipe grilled chicken

Grilled Za’atar Chicken with Cumin Aioli Ingredients

  • 2 heads of garlic, wrapped in foil and roasted at 400F for 50 minutes, then mashed
  • 3  T olive oil (original recipe called for 6 tablespoons)
  • 4 lb chicken, cut in half lengthwise, backbone removed
  • 1/4 c za’atar
  • 1 ½ t lemon zest
  • 3 T fresh lemon juice
  • 1 T chopped fresh rosemary
  • 1 small serrano chili pepper, seeded and minced
  • 2 t dried marjoram
  • kosher salt & freshly ground black pepper

Marinate chicken in the refrigerator overnight in 2 ½ tablespoons of za’atar, garlic, olive oil, rosemary, chili, marjoram, lemon zest and juice.

Bring chicken to room temperature. Season with salt and pepper. Grill on an oiled rack, for about 35 minutes, turning over as necessary, on medium high heat until the temperature reaches 160F when tested with a thermometer at the thickest part of the thigh, without touching a bone. Let it rest for 10 minutes. Sprinkle with remaining za’atar. Serve with Cumin Aioli.

Cumin Aioli Ingredients
  • 1 t ground cumin
  • 1 T lemon juice
  • 1 small clove garlic minced
  • 1 c thick Greek yogourt (or mayonnaise if you’re not counting calories)

Combine all ingredients and serve with chicken.

Grilled Za’atar Chicken with Cumin Aioli Print Ready Recipe

Final notes:

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