Middle Eastern-Inspired Herb and Garlic Chicken
- Total Time
- 40 minutes, plus marinating
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 6boneless skinless chicken thighs (about 1¾ pounds)
- 6garlic cloves, grated on a Microplane or minced
- Juice and zest of 2 lemons
- 3tablespoons extra-virgin olive oil, more for serving
- 2tablespoons minced fresh parsley, more for serving
- 2tablespoons minced fresh mint
- 1tablespoon minced fresh thyme
- 1tablespoon minced fresh oregano or marjoram
- 1½teaspoons kosher salt, more as needed
- 1tablespoon sesame seeds, more for garnish (optional)
- ¾teaspoon sumac, more for garnish (optional)
- ⅔cup plain Greek yogurt, preferably whole milk yogurt
- ¼teaspoon ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
196 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 17 grams protein; 468 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Combine chicken with all but 1 teaspoon of the grated garlic (save that teaspoon for the yogurt sauce), the zest and juice of 1 lemon, oil, parsley, mint, thyme, oregano, 1½ teaspoons salt, and the sesame seeds and sumac, if using. Cover and marinate for 15 to 30 minutes at room temperature; you can refrigerate it for up to 24 hours.
- Step 2
Heat grill or broiler. If grilling, cook chicken over high heat until charred in spots, 4 to 7 minutes. Flip pieces and continue grilling until just cooked through, another 4 to 7 minutes. If broiling, arrange a rack 3 to 4 inches from flame. Line a rimmed baking sheet with foil and spread chicken out in a single layer. Broil chicken, turning halfway through cooking, until well colored and charred in spots, 4 to 7 minutes per side. Be careful that it doesn’t burn.
- Step 3
While chicken cooks, place yogurt in a small bowl. Stir in the reserved grated garlic and lemon zest and season to taste with salt. Serve the chicken drizzled with olive oil, remaining lemon juice to taste, black pepper, parsley and sesame seeds and sumac, if using, with the yogurt alongside for dipping.
Private Notes
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Cooking Notes
A. Cleary
I've used dried za'atar & it's just fine. Before you marinate the chicken, mix the spices & herbs with the lemon juice & olive oil & let it sit for about 10 minutes. It seems to wake up the flavors. And use fresh parsley & thyme if you have it. It does make a difference.
Alien57
I'll definitely try this, as I love anything garlicky, but is there any particular reason for using the boneless, skinless thighs as opposed to regular? Bone-in generally gives better flavor, and especially when grilling or broiling, the skin gets crisp and delicious. My vote is always for bone-in rather than boneless, with practically any meat.
Evan
Total winner! You can't go wrong with all that garlic and lemon. I jumped on this because I had a huge canister of dried za'atar that was in need of a purpose. I used 3-4 tablespoons or so. Didn't bother with fresh herbs and didn't miss them, although I'm sure they'd be great. Served it with pita bread and a salad of tomato, cucumber and goat cheese, with olive oil, lemon, oregano and parsley. I did actually use fresh parsley in the salad. Amazing weeknight dinner!
mary
yum. this is a great variation on chicken i ate growing up. i wouldn't quite call this zaatar, since levantine thyme is a big part of it, but i can see where the herbs are inspired from that. this is definitely going to be a regular rotation. plus, we add more garlic, because really you can never have too much garlic :)
ColbysGran
If all else fails read the directions. That said, I tossed everything together including the yogurt, all the garlic and the zest (and using 4 T za'atar). Realizing my mistake, I put in in the refrigerator and let it marinate for 24 hours, put it in a casserole dish, set the oven to 350 and cooked it for 50 minutes. It was delicious! Whew!
Susan
I made it last night using 4 tablespoons of Zaatar plus the fresh mint, parsley, and garlic. I also used bone-in thighs. It was delicious!!!!!!
Carol
When replacing fresh herbs with dried it is usually recommended to use 1/4 - 1/3 of the amount. Hope this helps
Elin
If you can't find sumac substitute paprika with some lime zest
Stan
Please advise how much zaatar to use for this recipe if not using fresh herbs. It would be very helpful to know that.
Chantelle
Wow! Elevated a weeknight chicken dinner to the top! Super grateful for her tip in the video on the salt ratio for chicken - 1tsp kosher salt : 1lb chicken. Used the broiler for the first time since there were too many mosquitoes outside to grill :-/ Made the yogurt sauce and also the Green Tahini Sauce recently highlighted in another article. Roasted carrots with cumin. Layered into a pita with the yummy sauces and cucumber, tomato, red onion.
Nancy Pyle
I used bone-in thighs AND the sumac. I put the marinade in a gallon plastic bag with the chicken and marinated for 45 minutes. I baked the chicken in the oven at 425 for 15 minutes on the skin side, and 12 minutes on the other side. I switched the oven to broil and broiled for 8 minutes, skin side up. It was tender and moist. I didn't fine chop the herbs. I bruised fresh herbs and massaged the whole marinade in the bag with the chicken. One of my favorite chicken recipes.
claudiajo
Just made this last night. Delicious! I used Zatar (from a shuk in Jerusalem) in replacement of the fresh herbs. I didn't have the yogurt to accompany but drizzled tahini over grilled chicken. Served with Israeli couscous. Husband loved the meal and so did I. It is a keeper!
Leslie
Great. Turned it into a fattoush salad with chicken on top. Will include this in my regular rotation. Made with two flattened boneless, skinless breasts. Grilled them and then made four fattoush salads (romaine, cherry tomatoes, red onion, chopped mint & parsley, feta, kalamata olives, crumbled pita chips, tossed in a viniagrette) and put 1/2 breast on each salad. Put a dollop of yogurt sauce on top of chicken. Very tasty!
Elizabeth H
If you use dried Zaatar, what do you leave OUT of the recipe?
Ellen
Excellent! I used about a tablespoon of za'atar from Penzy's instead of the thyme and oregano, and like some others, added the sumac directly to the yogurt, along with some extra parsley, mint, lemon juice and salt. I used regular whole milk yogurt instead of the Greek variety because I think its texture makes better dips and sauces. I prepared the sauce a few hours ahead to let the flavors blend. The sauce really made the dish. Served this with Greek salad and pita bread. Great dinner
Hillary
Made as written except for I didn’t have thyme and only had 4 skinless chicken thighs. The marinade seemed like a lot. Because of all the fresh herbs, I was sure everything would burn, but it turned out beautifully. I need to rotate the thighs more than once, but the chicken was still juicy, even after the extra time in the oven. Served in pita with the yogurt sauce, cucumbers, tomatoes, red onions, feta, and the muhammara recipe from “Arty Parties.” So, so good.
Avery
Looking for a chicken recipe, I found this to be the perfect choice because I was able to use fresh thyme, marjoram, and mint from our garden. I had only one lemon, so I used a lime as substitute for the second lemon. Obviously, that's not traditional Middle Eastern fare, but it worked well. The dish was popular at the neighborhood cookout. I'll definitely make it again.
Lori F.
We made this on the grill with 8 drumsticks and 4 bone-in thighs and the marinade covered everything with no problem. And, yes, I did add Sumac. I let it sit for about 2 hours and forgot to pat it dry before grilling. It was delicious - the skin was wonderfully crispy and the meat juicy. We will definitely make it again. I have powdered za'atar and am considering using it next time as an experiment instead of doing all the chopping. Something tells me I will still throw in some fresh herbs.
cj
Made without yogurt sauce
Sandy
Broiling really burns the garlic and smokes up the kitchen
Claire
A great side dish with this (uses some of the same herbs): https://cooking.nytimes.com/recipes/1015947-roasted-carrots-with-turmeric-and-cumin Also, if you make pita sandwich version of chicken recipe, one of the veggies you can put in is red bell peppers, brushed with olive oil and grilled along with the chicken.
Candace F.
This is an outstanding recipe! A favorite with everyone I've made it for. Agree with comment that dried Za'tar works well -- I prefer using fresh ingredients.
Hayl
Made this for friend when she came over for dinner and she loved it! Did with aside of roasted carrots from her farm with homegrown herbs, good olive oil, and honey. Easy but flavorful meal!
nancy
Check recommendation to marinate with everything thing and bake, not barbecue
alice
Add zaatar
Kate
This chicken is incredible!
Lisa
This was awesome! I’ve never broiled chicken before and I’m thrilled to know this method. Flavors were divine. Yogurt made it next level yummy.
Robin
Use about 4 cloves instead of 6
Kal
45min on med high bbq could have gone 5 min more
Jenn
Up the marinade quantity. Good but flavor too mild for the amount of chicken I had.
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