Za’atar is one of the most beloved spice blends in Middle Eastern cuisine, and for good reason. This aromatic combination of herbs, sesame seeds, and sumac brings an incredible depth of flavor to grilled chicken that transports you straight to the bustling markets of Jerusalem or the seaside grills of Tel Aviv.
The Magic of Za’atar
Za’atar typically contains wild thyme (or a combination of thyme, oregano, and marjoram), toasted sesame seeds, sumac, and salt. Each region has its own variation—Lebanese za’atar tends to be more oregano-heavy, while Palestinian and Jordanian versions emphasize thyme. Israeli za’atar often includes additional herbs like savory or hyssop, creating a uniquely complex flavor profile.
The sumac is what gives za’atar its distinctive tangy, almost lemony quality. Combined with the earthy herbs and nutty sesame seeds, it creates a flavor that’s simultaneously familiar and exotic. When used on grilled chicken, it forms a beautiful crust that’s both visually stunning and incredibly aromatic.
A Brief History
Za’atar has been used in Middle Eastern cooking for thousands of years. Ancient texts reference the herb blend being used by everyone from biblical figures to medieval physicians who believed in its medicinal properties. Today, it’s a staple in virtually every Israeli kitchen, sprinkled on everything from eggs to hummus, but its marriage with grilled chicken might be its finest expression.
The Perfect Marinade
For the best results, create a marinade by mixing za’atar with high-quality olive oil, fresh lemon juice, and garlic. The oil helps the spices adhere to the chicken while keeping it moist during grilling. The acid from the lemon juice gently tenderizes the meat and adds brightness to balance the earthy spices.
Let the chicken marinate for at least 2 hours, or overnight for maximum flavor penetration. If using chicken breasts, consider pounding them to an even thickness for more consistent cooking and better spice coverage.
Ingredients:
- 4 chicken breasts or 8 bone-in thighs
- 4 tablespoons za’atar (high-quality, preferably fresh)
- 1/3 cup extra virgin olive oil
- Juice of 2 large lemons
- 4-5 cloves garlic, finely minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon Aleppo pepper (optional, for heat)
- Fresh parsley for garnish
The Marinade Process:
1. Combine olive oil, lemon juice, minced garlic, and half of the za’atar in a bowl
2. Whisk until well combined
3. Place chicken in a shallow dish or zip-lock bag
4. Pour marinade over chicken, ensuring all pieces are coated
5. Refrigerate for 2-8 hours, turning occasionally
6. Remove from refrigerator 30 minutes before grilling
7. Just before grilling, pat chicken dry and sprinkle remaining za’atar on top
Grilling Technique
Preheat your grill to medium-high heat (around 400-450°F). The key is to achieve a nice char on the outside while keeping the chicken juicy inside. This requires patience and attention—don’t rush it.
For bone-in thighs (my preferred cut for this dish), start skin-side down over direct heat for about 5-6 minutes until the skin is golden and crispy. Flip and continue cooking for another 8-10 minutes, moving to indirect heat if flare-ups occur. The fat in thigh meat keeps everything moist and flavorful.
For boneless breasts, start with direct heat to sear both sides (about 4 minutes per side), then move to indirect heat to finish cooking through without drying out. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) at the thickest part.
Pro Tips:
- Don’t press down on the chicken while grilling—you’ll lose precious juices
- Let the meat rest for 5 minutes after grilling before slicing
- A final drizzle of olive oil and squeeze of lemon after resting elevates the dish
- Extra za’atar sprinkled just before serving adds visual appeal and fresh flavor
The Sides That Complete the Meal
Serve your za’atar chicken with classic Israeli salad—finely diced tomatoes, cucumbers, and onions dressed simply with olive oil and lemon. Add tahini sauce drizzled over the chicken or served on the side for dipping. Warm pita bread is essential for scooping up every last bit of sauce.
Consider also serving with hummus, baba ganoush, or a simple pickled vegetable salad. A dish of extra za’atar mixed with olive oil for bread dipping rounds out the spread beautifully.
Variations and Tips
Za’atar-Crusted Chicken Kebabs: Cut chicken into 1.5-inch cubes, marinate, thread onto skewers with onion and pepper chunks, and grill for about 10-12 minutes total.
Za’atar Spatchcock Chicken: For a whole chicken, remove the backbone, flatten, and coat generously with za’atar marinade. Grill over indirect heat for about 45 minutes for incredibly juicy results.
Oven Alternative: If grilling isn’t an option, roast at 425°F for 25-30 minutes (boneless) or 40-45 minutes (bone-in).
The Grilling for Israel Connection
At Grilling for Israel, za’atar chicken is one of our most popular dishes. When we serve it at military bases and evacuation centers, soldiers and families often tell us it reminds them of home cooking, of family gatherings, of better times. That connection to memory and comfort is what makes this dish so meaningful.
This recipe embodies the spirit of Israeli cuisine—simple ingredients, bold flavors, and a celebration of fresh, quality produce. Whether you’re hosting a backyard barbecue, preparing a weeknight dinner, or simply wanting to bring a taste of Israel to your table, za’atar chicken is sure to impress and transport you to the sunny Mediterranean.