Za’atar Marinated Chicken

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Za’atar Marinated Chicken


Units Scale

  • 1/3 cup olive oil
  • 1 lemon, zested and juiced
  • 1 garlic clove, minced
  • 2 tablespoons za’atar (if you can’t have sesame seeds you can do, 4 teaspoons dried thyme, 2 teaspoons dried oregano and 1 teaspoon sumac)
  • 1 teaspoon sumac
  • 1 teaspoon kosher salt
  • 1 teaspoon Aleppo pepper flakes
  • 4 boneless, skinless chicken breasts or thighs


  1. Prepare the Marinade
    • Combine the olive oil, lemon zest, lemon juice, minced garlic, zaatar, sumac, salt, and Aleppo pepper flakes in a shallow dish or large ziplock bag.
    • Add the chicken and marinate in the fridge for 1-2 hours. If you’d like to marinate it longer, add the lemon juice until the last hour of marination.
  2.  Preheat and Cook
    • Grilling: Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard any excess marinade. Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
    • Baking: Preheat your oven to 400°F (200°C). Place the marinated chicken on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
    • Pan-Searing: Heat a large skillet over medium-high heat. Add a little olive oil to the pan. Remove the chicken from the marinade and cook for about 6-7 minutes per side, or until the chicken is golden brown and cooked through.
  3. Once cooked, transfer the chicken to a serving platter. Garnish with fresh herbs, such as parsley or cilantro, and serve with your favorite sides.

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