Chef notes
The flavors of the za’atar evoke nostalgia for me, which pairs perfectly with the chicken and garlic yogurt for summertime grilling. Pile the chicken on warm pita bread for an incredible sandwich.
Special Kitchen Equipment Required: The digital meat thermometer is a must-have kitchen tool! You can never truly know when your food is ready without it. It has a super fast response time, which is important for grilling, and has a built-in magnet for easy storage on your refrigerator.
Swap Option: You can swap in chicken breasts, steak or salmon in place of the chicken thighs.
Technique Tip: Be sure to clean and oil your grill before cooking. Set up Zone Cooking (Hot Side, Low Side).
Ingredients
- 1 cup plain 2% Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon olive oil
- 1 teaspoon granulated garlic
- 1 tablespoon lemon juice
- 1 teaspoon fresh dill, chopped
- 1/2 teaspoon kosher salt
- 5 tablespoons olive oil, divided
- 6 boneless, skinless chicken thighs
- 2 tablespoons plus 1 teaspoon za'atar, divided
- 1½ teaspoons kosher salt
- lemon wedges, for serving
- pita bread, for serving
Preparation
Make the lemon-garlic yogurt
In a medium mixing bowl, add all ingredients and whisk to combine. Transfer the yogurt sauce to an airtight container and refrigerate until ready to use.
Make the chicken thighs
1.Drizzle 3 tablespoons olive oil over the chicken thighs, then season generously with 2 tablespoons za’atar and salt. Allow the chicken to marinate at room temperature for 20 minutes.
2.Meanwhile, clean, oil and preheat your grill to set up zone cooking so that half the grill is preheated to high and the other half is preheated to low.
3.Once the grill is hot, arrange the chicken thighs, smooth side down, at a 45-degree angle across the grill grates and allow the chicken to cook for 3 minutes. Turn the chicken thighs 90 degrees and place them on an unused section of the hot side of the grill to get perfect grill marks. Cook for an additional 3 minutes. Flip the chicken and repeat this process on the other side of the meat. Use a meat thermometer to check the internal temperature of the thighs; once it reaches 165 F, remove the chicken from the grill and set aside.
4.Transfer the chicken to a serving dish and let it rest for 2 to 3 minutes. Drizzle with remaining 2 tablespoons olive oil, lemon juice and 1 teaspoon za'atar. Serve with lemon-garlic yogurt and pita bread.
