Za’atar Grilled Chicken – {Juicy & Easy}

If you’ve made my High Protein Fattoush Salad, you’ll recognize this chicken! I loved the za’atar-marinated chicken in that salad so much that I wanted a standalone recipe for it because there are so many other ways to serve it!

The marinade is made with Greek yogurt, lemon juice and zest, garlic, olive oil, za’atar, and a little red pepper for heat. After a quick rest in the fridge, the chicken goes straight onto the grill and comes off juicy with lightly charred edges and plenty of herby, lemony flavor.

I make this a lot during grilling season because it works with whatever type of dinner I’m in the mood for. Slice it over a salad, stuff it into pita with hummus and vegetables, add it to a grain bowl, or serve it with a few easy Mediterranean sides!

Before You Get Started

A few quick details will help you get the most out of this simple marinade.

• Chicken breasts or thighs: Either works well. Chicken breasts are lean and cook quickly, while thighs are a little richer and stay especially juicy on the grill.
• Za’atar: Spice blends vary by brand, so the exact flavor can change slightly. If you don’t have za’atar, use the oregano and thyme substitution included in the recipe.
• Fresh lemon: Use both the lemon zest and juice since lemon is one of the main flavors in the marinade.
• Marinating time: Keep it to 30-60 minutes. The yogurt and fresh lemon work quickly, so the chicken doesn’t need to sit in the marinade for hours.

How to Make Za’atar Grilled Chicken

The marinade handles most of the flavor here, so once the chicken is prepped, the rest moves quickly.

1. Make the Za’atar Marinade

Stir together the Greek yogurt, olive oil, lemon juice and zest, garlic, za’atar, kosher salt, black pepper, and red pepper flakes in a large bowl or Ziploc bag.

Mix until the marinade is smooth and the spices are evenly distributed.

2. Marinate the Chicken

Add the chicken to the mixture and turn each piece until it’s evenly coated.

Refrigerate for 30-60 minutes.

3. Grill the Chicken

Remove the chicken from the marinade and let the excess drip off.

Grill for about 5-6 minutes per side, adjusting the time based on the thickness of the chicken, until cooked through.

Pro tip: Check thicker pieces separately instead of relying only on the clock. Chicken breasts can vary quite a bit in size.

4. Let It Rest

Transfer the grilled chicken to a clean plate or cutting board and let it rest for 5-10 minutes before slicing.

Resting is especially helpful if you plan to slice the chicken for salads, bowls, or pita sandwiches.

Recipe Tips and Tricks

This chicken is pretty simple, but a few small details can make it even better.

• Zest the lemon first: Zest the whole lemon before cutting and juicing it. Trying to zest floppy lemon halves is an unnecessary kitchen punishment.
• Let excess marinade drip off: You want a thin coating of yogurt and seasoning on the chicken, but thick blobs of marinade can stick to the grill and brown too quickly.
• Even out thick chicken breasts: If one end is much thicker than the other, lightly pound the breast to a more even thickness so it cooks more consistently.
• Adjust the heat: Leave out the red pepper flakes for a milder chicken, or add a little extra if you like more spice.
• Add more za’atar after grilling: A light sprinkle over the sliced chicken gives you even more of that herby, tangy flavor.
• Slice against the grain: If you’re serving chicken breast sliced over salads, bowls, or pita, cut across the grain for more tender pieces.
• Make it for meal prep: Grill a batch and use it for salads, grain bowls, pita sandwiches, or hummus plates throughout the week.

What to Serve with Za’atar Grilled Chicken

I usually keep the rest of the meal fresh and Mediterranean-inspired since those flavors work so well with the lemon, garlic, and za’atar.

• High Protein Fattoush Salad: This is probably my favorite way to serve it. Crispy pita, cucumbers, tomatoes, radishes, fresh herbs, and lemon-sumac dressing turn the chicken into a fresh, filling meal.
• Homemade Hummus: Add hummus, warm pita, cucumbers, tomatoes, and olives for an easy Mediterranean-style plate.
• Israeli Chopped Salad: Crisp cucumber, tomatoes, herbs, lemon, and olive oil make a fresh side for the warm grilled chicken.
• Hummus Bowls: Slice the chicken over quinoa, hummus, chickpeas, greens, cucumbers, tomatoes, and peppers for an easy meal-in-a-bowl.
• Easy Tzatziki Sauce: Cool cucumber and Greek yogurt are especially good with the warm spices and grilled edges on the chicken.

Storage & Reheating

This is a great chicken recipe to make ahead since the leftovers can turn into several different meals.

• Storage: Keep cooked chicken in an airtight container in the refrigerator for 3-4 days.
• Freezer: Freeze the cooked chicken in a freezer-safe container, then thaw it overnight in the refrigerator before reheating.
• Reheating: Warm the chicken gently in a skillet or microwave just until heated through. I like adding a fresh squeeze of lemon afterward.
• Leftovers: Slice or chop the chicken for pita sandwiches, wraps, grain bowls, or salads. You can also add it to a Mediterranean Bowl or use it for meal-prep lunches with rice, roasted vegetables, hummus, and fresh cucumber.