Za’atar is one of my favorite spice blends to use, especially in marinades. This Middle Eastern spice blend has dried oregano, dried thyme, toasted sesame seeds, sumac, and more! Pair it with lemon and a bunch of garlic for a punch of flavor!
I often marinate chicken or eggplant with this marinade. Grill and add to my Mediterranean Couscous Bowl for a well balanced, healthy meal!
Za’atar Marinated Chicken
Course: Lunch, DinnerCuisine: Middle EasternDifficulty: EasyServings
8
servingsPrep time
10
minutesCooking time
20
minutesCalories
390
kcalIngredients
Zest and juice of 1 lemon
12 cloves garlic, grated
1/4 yellow onion, grated
3 heaping tbsp chopped Calabrian chilies
2 tbsp tahini
3 tbsp za’atar
1/4 cup olive oil
- What to marinate
4 lbs chicken breasts, butterflied
3 eggplants or 5 japanese eggplants, sliced 1/2 inch thick
Directions
- Combine lemon juice, garlic, onion, Calabrian chilies, tahini, za’atar, and olive oil.
- Pour mixture into gallon ziplock bag and add chicken or eggplant.
- Shake and turn bag until all chicken/eggplant is coated.
- Let marinate at least 6 hours, shaking halfway through.
- Grilling Chicken
- Using an indoor grill, such as a George Foreman grill, cook chicken at 375ºF for about 10-15 minutes depending on thickness, or until internal temperature reaches 165ºF and juices run clear. Cover with foil and let rest 10 minutes.
- On an outdoor gas grill, use indirect heating method. Set two outer burners on high heat and keep two center burners on low heat. Cook about 10 minutes on each side, or until internal temperature reaches 165ºF and juices run clear. Cover with foil and let rest 10 minutes.
- Grilling Eggplant
- Using indoor grill, cook eggplant at 375ºF for about 5 minutes or until charred.
- Using outdoor gas grill, place eggplant over medium high heat and cook 2-3 minutes per side, or until grill marks are achieved.
Notes
- Calorie count is for chicken. Eggplant would have about 200 calories per serving.
