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Z’atar Grilled Chicken with Cucumber Yogurt

Filed Under: Entrées

Z’atar Grilled Chicken with Cucumber Yogurt
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1 vote

7 cloves garlic, minced

2 Tbsp. Z’atar*

1 lemon, juiced

2 Tbsp. olive oil

1 8-piece FreeBird Chicken

salt and pepper to taste

Combine garlic, z’atar, lemon and olive oil in a large bowl. Toss in chicken and sprinkle with salt and pepper as desired. Cover, refrigerate and marinate for at least 30 minutes or up to 24 hours.

Place chicken on preheated (400ºF) grill. Breasts should start skin side down. Cover grill and allow to cook for about 7-8 minutes, then turn pieces to allow for even browning. After another 7-8 minutes rotate again and check to see if wings are cooked through. Continue cooking and rotating until chicken is evenly browned and all pieces are cooked through to 165ºF. Typically wings and drumsticks will be done before thighs and breasts, which will take closer to 30 minutes depending on their size and how evenly the heat is distributed on your grill. Serves 4.

While chicken is grilling, prepare cucumber yogurt sing the recipe below:

Cucumber Yogurt Raita

1 cup plain yogurt

1 cucumber, peeled, seeded and diced

1/2 cup finely finely red onion

1/2 cup chopped mint

1 jalapeno, seeded and minced

1/4 tsp. lemon zest

salt to taste

Combine yogurt, cucumber, onion, mint, jalapeno and lemon zest in a bowl. Season with salt to taste. Serve with grilled chicken. Serves 4.

* Z’atar is a blend of dried sumac, thyme, sesame seeds and salt. You may find it in an ethnic grocer or online, but you can also substitute your own spice blend if desired.