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Grilled Chicken with Za'atar

Grilled Chicken with Za'atar


  • 2 tablespoons dried thyme
  • 2 tablespoons sesame seeds, toasted
  • 1 tablespoon dried sumac
  • 1 tablespoon dried oregano
  • 1 tablespoon dried marjoram
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon lemon zest
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 skinless, boneless organic chicken breasts or thighs
  • 2 tablespoons finely chopped fresh parsley, for garnish


  1. In a small jar, combine the dried thyme, sesame seeds, sumac, oregano, and marjoram.
  2. In a small bowl, whisk together the olive oil, 1 tablespoon of the za'atar, lemon zest, salt, and pepper. Working with one piece at a time, put the chicken between several layers of parchment paper and pound with a meat pounder until about 1/4 inch thick. Put the chicken in a pan in which the pieces fit without overlapping. Spread the za'atar mixture evenly over the chicken, cover, and refrigerate for 15 to 30 minutes. Bring the chicken to room temperature.
  3. Oil a grill or grill pan and heat to medium-high. Place the chicken on the grill and cook until firm to the touch and the juices run clear, 2 minutes on each side. Garnish with parsley and serve.


  • Recipe provided by Rebecca Katz, author of The Healthy Mind Cookbook.


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