Middle Eastern · main

Grilled Za'atar Chicken Thighs

Grilled Za'atar Chicken Thighs reads sourness 6.9, citrus 6.7 and allium 4.0 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 1 hr 4 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.5 / 10
• Sweet & Fruity — 2.0 / 10
• Sour & Bright — 8.9 / 10
• Bitter & Earthy — 2.2 / 10
• Rich & Fat — 3.7 / 10
• Aromatic & Spice — 4.7 / 10

The measured notes (of 18)

Sourness 6.9 · Citrus 6.7 · Allium 4.0 · Herbaceous 4.0 · Salinity 4.0 · Richness 3.4 · Umami 3.2 · Warm Spice 2.3 · Bitterness 1.9 · Funk & Ferment 1.8 · Fruity 1.6 · Sweetness 1.4 · Floral 1.3 · Earthy 1.3 · Nutty 1.2 · Heat 1.1 · Smoke 0.5

What's in it (10)

• boneless chicken — 907 g
• extra-virgin olive oil — 73 g
• garlic — 12 g
• moroccan seasoning — 44 g
• lemons — 130 g
• salt — 7 g
• black pepper — 3 g
• nonfat plain yogurt — 118 g
• english cucumber — 100 g
• mint — 7 g

Time & effort: about 1 hr 4 min (29 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 128.1 kcal, 21.3 g protein, 3.3 g fat, 3.2 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. In a large bowl, whisk together the olive oil, garlic, 2 tablespoons of the za'atar, the zest and juice of 1 lemon, 1 teaspoon of the salt, and the black pepper.
2. Add the chicken thighs and turn to coat completely in the marinade; cover and refrigerate at least 30 minutes, or up to 4 hours for deeper flavor.
3. Meanwhile, stir together the yogurt, cucumber, half the mint, and a pinch of the remaining salt in a small bowl; cover and refrigerate until ready to serve.
4. Heat a gas or charcoal grill to medium-high, about 450°F, and scrape and oil the grates well.
5. Lift the chicken from the marinade, letting the excess drip off, and season both sides lightly with the remaining salt; discard the marinade.
6. Grill the chicken thighs smooth side down first, uncovered, until well marked and releasing easily from the grate, 6-7 minutes.
7. Flip and grill until the second side is deeply golden and an instant-read thermometer inserted into the thickest part reads 165°F, 6-7 minutes more.
8. Transfer the chicken to a platter, sprinkle with the remaining 1 tablespoon za'atar, and let rest 5 minutes.
9. Serve the chicken with the cucumber-yogurt sauce, the reserved lemon wedges, and the remaining mint scattered on top.

Dishes with a similar flavor shape

• Grilled Lamb Kebabs with Mint Yogurt — Greek
• Pork Souvlaki Skewers with Pita — Greek
• Turkish Cucumber And Mint Soup — Turkish
• Chicken Gyro Flatbreads with Tzatziki — Greek
• Classic Chicken Souvlaki Skewers — Greek

Keep reading: what sourness, citrus, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.