Grilled Chicken With Za’atar Recipe

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Grilled Chicken with Za'atar
Serves 2
Utterly, life changing, world shaking mouth-watering Za'atar chicken. You're welcome.
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513 calories
4 g
65 g
46 g
22 g
7 g
147 g
148 g
1 g
0 g
38 g
Nutrition Facts
Serving Size
147g
Servings
2
Amount Per Serving
Calories 513
Calories from Fat 409
% Daily Value *
Total Fat 46g
71%
Saturated Fat 7g
36%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 32g
Cholesterol 65mg
22%
Sodium 148mg
6%
Total Carbohydrates 4g
1%
Dietary Fiber 1g
4%
Sugars 1g
Protein 22g
Vitamin A
3%
Vitamin C
17%
Calcium
4%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 heads of garlic, top third cut off
  2. 6 tablespoons olive oil, divided
  3. 1 3-4-pound chicken, cut in half lengthwise, backbone removed
  4. 1/4 cup Za'atar (click for recipe)
  5. 1 1/2 teaspoons lemon zest and 3 tablespoons fresh lemon juice
  6. 1 tablespoon chopped fresh rosemary
  7. 1 small serrano chile, seeded, minced
  8. 2 teaspoons dried marjoram
  9. Kosher salt and freshly ground black pepper
  10. Cumin Aioli
Instructions
  1. Preheat oven to 400°. Put garlic on a large sheet of foil. Drizzle with 1 tablespoon oil and wrap tightly with foil. Roast until tender and golden brown, 45-50 minutes. Let cool.
  2. Place chicken in a 13x9x2" glass baking dish. Sprinkle 2 1/2 tablespoons za'atar over chicken. Squeeze roasted garlic cloves out of skins and into a small bowl; mash into a paste with the back of a fork. Add 4 tablespoons oil, lemon zest and juice, rosemary, chile, and marjoram; whisk to blend. Pour over chicken; turn to coat. Cover; chill overnight.
  3. Season chicken with salt and pepper; let stand at room temperature 30 minutes. Meanwhile, build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Brush grill rack with remaining 1 tablespoon oil. Grill chicken, turning occasionally, until skin is crisp and browned and an instant-read thermometer inserted into the deepest part of thigh without touching bone reads 160°, about 35 minutes. Transfer chicken to a cutting board, sprinkle with remaining 1 1/2 tablespoon za'atar, and let rest 10 minutes.
  4. Cut each chicken half into 4 pieces and serve on a platter with Cumin Aioli.
Adapted from Bon Appetit
beta
calories
513
fat
46g
protein
22g
carbs
4g
more
Adapted from Bon Appetit
Outlaw Fitness http://www.outlawfitnesshq.com/
grilledzatar

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