Grilled Chicken Thighs Zaatar (Printable Version)

Juicy chicken thighs infused with zaatar and sumac, cooked over the grill for vibrant flavors.

# What You Need:

→ Chicken

01 - 8 boneless, skinless chicken thighs (approximately 2.6 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 cloves garlic, 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 Steps:

01 - In a large bowl, whisk together olive oil, lemon juice, zaatar, sumac, minced garlic, cumin, smoked paprika, salt, and black pepper until fully combined.
02 - Add the chicken thighs to the marinade and turn to coat evenly. Cover the bowl and refrigerate for at least 30 minutes or 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 the marinade, letting excess drip off. Grill the thighs for 6 to 8 minutes per side until they reach an internal temperature of 165°F and are nicely charred.
05 - Transfer chicken to a platter and let rest for 5 minutes. Garnish with chopped parsley and serve alongside lemon wedges.

# Helpful Tips:

01 -
  • The chicken stays impossibly juicy because thighs forgive you in ways chicken breasts never will.
  • Zaatar and sumac do the heavy lifting flavor-wise, so you feel like a genius cook with minimal effort.
  • Thirty-five minutes from start to finish, yet it tastes like you spent all afternoon on it.
02 -
  • Don't rush the marinade into the fridge; let it sit on the counter for ten minutes first so the flavors wake up and the garlic releases its oils.
  • A meat thermometer removes all guesswork and prevents that moment of panic where you cut into the chicken at the table wondering if it's done.
03 -
  • If you're short on time, even fifteen minutes of marinating makes a difference; overnight is ideal but not essential.
  • Toast the spices in a dry pan for thirty seconds before mixing them in to deepen their flavor and make them taste fresher.

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