Zaatar-Grilled Chicken with Yogurt & Pita Rice

Ingredients

Steps

1. Step 1

   In a bowl, combine olive oil, za'atar, lemon juice, salt, and black pepper; whisk to form a paste. Rub the mixture evenly over the chicken thighs, coating both sides.

   • 2 tbspolive oil
   • 2 tbspza'atar seasoning
   • 1 tbsplemon juice
   • ½ tspsalt
   • ¼ tspground black pepper
   • 4 thighsbone-in, skin-on chicken thighs

2. Step 2

   Preheat a grill or grill pan to medium‑high heat (about 400°F). Grill the chicken thighs skin‑side down for 6‑7 minutes, then flip and cook another 6‑7 minutes, or until the internal temperature reaches 165°F and the exterior is nicely charred.

   • 4 thighsbone-in, skin-on chicken thighs

3. Step 3

   While the chicken rests, combine Greek yogurt, minced garlic clove, lemon juice, za'atar, and salt in a small bowl; stir until smooth. Refrigerate briefly to let flavors meld.

   • 1 cupGreek yogurt
   • 1 clovegarlic cloves, minced
   • 1 tbsplemon juice
   • 1 tspza'atar seasoning
   • ¼ tspsalt

4. Step 4

   Rinse rice under cold water until the water runs clear. In a saucepan, bring 2 cups water, olive oil, and salt to a boil. Add the rice, reduce heat to low, cover, and simmer for 15 minutes, then remove from heat and let sit covered for 5 minutes.

   • 1 cuplong-grain white rice
   • 2 cupswater
   • 1 tbspolive oil
   • ½ tspsalt

5. Step 5

   Warm the pita breads on the grill for 30 seconds per side or in a preheated oven at 350°F for 3‑4 minutes until soft and pliable.

   • 4whole wheat pita breads

6. Step 6

   To serve, place a mound of rice on each plate, top with a grilled chicken thigh, drizzle generous spoonfuls of the yogurt‑za'atar sauce, and arrange a warm pita on the side. Garnish with a sprinkle of extra za'atar if desired.

   • 1 cuplong-grain white rice
   • 4 thighsbone-in, skin-on chicken thighs
   • 1 cupGreek yogurt
   • 2 tbspza'atar seasoning
   • 4whole wheat pita breads