Herb & Garlic Chicken has become one of my favorite dishes since moving to the Middle East. Two herbs that I’ve come to love here are za’atar and sumac. If you can find them, I highly recommend adding them to your spice rack. Za’atar is a blend of thyme, marjoram, oregano, toasted sesame seeds, and sumac, creating a tangy, versatile flavor that enhances many dishes. For this recipe, marinate the chicken for four hours if possible for the best flavor.
Step 1:
Combine the chicken, all but 1 teaspoon of garlic (save this for the yogurt sauce), lemon zest and juice, olive oil, parsley, mint, thyme, oregano, 1½ teaspoons salt, and sesame seeds and sumac (if desired). Marinate for 15-30 minutes at room temperature or up to 24 hours in the refrigerator.
Step 2:
Heat the grill or broiler. If grilling, cook the chicken over high heat until charred in spots (about 4-7 minutes). Flip the pieces and continue grilling until just cooked through (another 4-7 minutes). If broiling, place a rack 3-4 inches from the flame and line a rimmed baking sheet with foil. Spread the chicken out in a single layer and broil, turning halfway through cooking, until well-colored and charred in spots (4-7 minutes per side).
Step 3:
Place the yogurt in a small bowl and stir in the reserved garlic and lemon zest. Season with salt to taste. Serve the chicken drizzled with olive oil, remaining lemon juice (to taste), black pepper, parsley, and sesame seeds and sumac (if desired). Serve with the yogurt sauce for dipping.
Ingredients
- 6 boneless, skinless chicken thighs (about 1¾ pounds)
- 6 garlic cloves, grated or minced
- Juice and zest of 2 lemons
- 3 tablespoons extra-virgin olive oil, plus more for serving
- 2 tablespoons minced fresh parsley, plus more for serving
- 2 tablespoons minced fresh mint
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh oregano or marjoram
- 1½ teaspoons kosher salt, plus more as needed
- 1 tablespoon sesame seeds, plus more for garnish (optional)
- ¾ teaspoon sumac, plus more for garnish (optional)
- ⅔ cup plain Greek yogurt, preferably whole milk yogurt
- ¼ teaspoon ground black pepper
About Me
A foodie by nature and an artist by trade, I am a seasoned culinary professional with a strong background in commercial and operational setups. I have experience in introducing and establishing new restaurant operations and concepts across the Middle East and the USA. I thrive under pressure, enjoy developing concepts, designing menus, and driving exceptional service for my guests. With a proven track record of delivering the best food, enhancing the customer experience, and managing highly skilled and innovative teams, I am a passionate advocate of nose-to-tail philosophies. I focus on sustainable dining, wild foods, and great produce, always sourced locally. As a natural leader, I have the ability to motivate, train, and develop staff effectively.