Grilled Chicken Thighs Zaatar (Printer-friendly)

Juicy grilled chicken thighs infused with zaatar and sumac for a vibrant, flavorful dinner.

# What You Need:

→ Chicken

01 - 8 boneless, skinless chicken thighs (approximately 2.6 lb)

→ Marinade

02 - 3 tablespoons olive oil
03 - 2 tablespoons freshly squeezed lemon juice
04 - 2 tablespoons zaatar
05 - 1 tablespoon ground sumac
06 - 3 garlic cloves, minced
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon salt
10 - 1/2 teaspoon freshly ground black pepper

→ Garnish (optional)

11 - 2 tablespoons chopped fresh parsley
12 - Lemon wedges, for serving

# How to Make It:

01 - In a large mixing bowl, blend olive oil, lemon juice, zaatar, sumac, minced garlic, cumin, smoked paprika, salt, and black pepper until thoroughly combined.
02 - Add chicken thighs to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, up to 8 hours for enhanced flavor.
03 - Heat the grill to medium-high (approximately 400°F). Lightly oil the grill grates to prevent sticking.
04 - Remove chicken from marinade, allowing excess to drip off. Grill each side for 6 to 8 minutes until fully cooked and charred, reaching an internal temperature of 165°F.
05 - Transfer grilled chicken to a platter and let rest for 5 minutes. Garnish with chopped parsley and serve alongside lemon wedges.

# Expert Tips:

01 -
  • These thighs stay impossibly juicy because dark meat forgives you in ways chicken breast never will.
  • Zaatar and sumac do all the heavy lifting flavor-wise, so you look like you spent hours in the kitchen when it's really just smart seasoning.
  • It's naturally gluten-free and dairy-free, which means you're not cooking two different dinners when friends with restrictions come over.
02 -
  • If your grill flares up from the marinade dripping down, move the thighs to a cooler part of the grill—you want char, not charcoal.
  • Zaatar is only as good as the brand you buy; some taste dusty and dead, so get it from somewhere that has real turnover.
03 -
  • Pat the chicken thighs dry before they hit the grill—moisture is the enemy of char, and char is what makes this sing.
  • Bring your chicken to room temperature for 15 minutes before grilling so it cooks evenly all the way through without burning the outside.

Return