Za'atar Chicken

Do You Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

By submitting this form, you consent to receive emails from A Sweet Thyme

Adapted from the New York Times recipe, this recipe is delicious with the warm spices and tangy yogurt. The marinade infuses the chicken with flavor, while the yogurt sauce cools it down with just the right hint of garlic. A sprinkle of fresh herbs at the end ties it all together beautifully.

If you're looking for another herby chicken recipe, try my Middle Eastern Garlic Herb Chicken, or the Grilled Pesto Chicken. The yogurt sauce on this recipe is similar to my Lemon Yogurt Sauce that I use on roasted vegetables like the Mediterranean Eggplant.

You will need the following ingredients to make these za'atar chicken thighs:

Ingredient Notes

• Za'atar - Za'atar is a Middle Eastern and Mediterranean spice blend that typically includes dried thyme, oregano, marjoram, sumac, and toasted sesame seeds. I have made my own when I cannot find a blend by using equal amounts of the dried spices. If you don't have sumac, or cannot find it, you can substitute 1 tablespoon of lemon juice.
• Yogurt - Use a full-fat yogurt for the best marinade. I love using labneh, which is a yogurt that has been thickened and has more citrus notes, which work with the sumac.

See the recipe card for quantities.

• Spice It Up - Add a pinch of crushed red pepper flakes or smoked paprika to the marinade.
• Chicken - While this recipe calls for boneless, skinless chicken thighs, you can use any cut of chicken that you prefer. I have used bone-in, skin-on thighs and chicken breasts with similar results.
• Dairy-Free Option - Swap the Greek yogurt with a thick coconut-based or almond yogurt for a dairy-free version. Make sure it’s plain and unsweetened so the garlic and lemon flavors shine.

How To Make Za'atar Chicken: Step-By-Step

Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:

Step 1: In a large bowl or container, stir together the yogurt, garlic, lemon zest, parsley, oil, za'atar, oregano, salt, and pepper.

Add the chicken and combine until well-coated. Cover and refrigerate for 2 hours or overnight.

Step 2: While the chicken is marinating, make the sauce. In a small bowl, combine the yogurt, garlic, lemon zest, lemon juice and season with salt and pepper. Refrigerate until ready to use.

Step 3: When the chicken is ready to cook, light the grill to medium heat or heat your broiler with the rack near the top.

Remove the chicken from the bowl and shake off any excess.

Grill or broil on one side until charred, about 5-8 minutes. Flip and grill or broil for another 5-8 minutes, until the chicken is just cooked through. The internal temperature should be 165℉.

Step 4: To serve, place the chicken on a platter and drizzle with olive oil. Add a squeeze of lemon juice. Top with chopped parsley and serve it with the yogurt sauce.

Marinate the chicken for at least an hour, but overnight will give this the best flavor. Use a meat thermometer for juicy results—165°F is your target.

Do you love a good sauce? I use this yogurt sauce on the Roasted Heirloom Carrots, Roasted Zucchini and even as a dipping sauce for the Smashed Fingerling Potatoes!

Yes! You can air-fry the thighs or broil them. I have also marinated bone-in chicken with this marinade and then roasted the chicken in the oven at 375 degrees for 45 minutes.

No. The spice blend adds a lot of flavor without spiciness. If you want to add spice, add red pepper flakes to the marinade or Sriracha to the yogurt.

Arugula Quinoa Salad With Roasted Zucchini

Quinoa Beet Salad with Pistachios and Goat Cheese

Zesty Quinoa Salad With Lemon Vinaigrette

Chickpea Orzo Salad