Grilled Chicken Thighs Zaatar (Printable Version)

Juicy chicken thighs marinated in zaatar and sumac, grilled to smoky perfection with vibrant Middle Eastern flavors.

# What You Need:

→ Chicken

01 - 8 boneless, skinless chicken thighs (approximately 2.65 pounds)

→ 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

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

# How to Make It:

01 - Combine olive oil, lemon juice, zaatar, sumac, minced garlic, cumin, smoked paprika, salt, and black pepper in a large mixing bowl. Stir until well blended.
02 - Add chicken thighs to the bowl and toss to coat evenly. Cover and refrigerate for a minimum of 30 minutes or up to 8 hours for enhanced flavor.
03 - Heat the grill to medium-high, about 400°F. Lightly oil the grill grates to prevent sticking.
04 - Remove chicken from marinade, allowing excess to drip off. Grill for 6 to 8 minutes per side until the internal temperature reaches 165°F and the exterior is charred.
05 - Transfer to a serving platter and let rest for 5 minutes. Sprinkle with chopped parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • Chicken thighs stay impossibly juicy while the skin crisps into crackling char.
  • The zaatar and sumac create a tangy-savory crust that tastes restaurant-quality but takes barely 15 minutes to prepare.
  • It's naturally gluten-free and comes together with pantry staples you'll want to keep on hand.
02 -
  • Don't skip the resting step—I learned this by cutting into chicken too early and watching the juices run onto the plate instead of staying in the meat.
  • If your grill isn't hot enough, the chicken will steam instead of char. Wait for it to be genuinely hot, even if it takes an extra few minutes.
03 -
  • Buy whole zaatar and sumac from Middle Eastern markets when you can—they're fresher and more fragrant than supermarket versions, and usually cheaper too.
  • If you're grilling for a crowd, prepare multiple batches on a warm platter in a low oven while you grill the rest.

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