MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Grilled Za'atar Chicken With Garlic Yogurt & Cilantro
Categories: Poultry, Dairy, Herbs
Yield: 4 servings
6 cl Garlic; fine grated, pressed
- or minced
2 Lemons; zested
1 c Plain whole-milk yogurt
1/4 c Fresh cilantro; chopped, more
- sprigs for garnish
3 tb Extra-virgin olive oil; more
- for serving
1 1/2 tb Za'atar; more for serving
1 tb Fresh oregano or marjoram;
- chopped; more sprigs for
- garnish
1 3/4 ts Salt
1/4 ts Fresh ground black pepper
2 1/4 lb Boned, skinned chicken
- thighs
In a large bowl or container, stir together 5 of the grated garlic
cloves, half the lemon zest, 1/3 cup yogurt, the cilantro, oil,
za'atar, oregano or marjoram, salt and black pepper. Add chicken
and toss until well coated. Cover and refrigerate for at least 2
hours or overnight.
When ready to cook, light the grill to medium or heat your broiler
with the rack 3" from the heat source. Remove chicken from bowl,
shaking off any excess marinade, and grill or broil on one side
until charred in spots, 5 to 8 minutes. Flip the chicken and grill
or broil for another 5 to 8 minutes, until just cooked through.
While the chicken is cooking, place remaining 2/3 cup yogurt in a
small bowl. Stir in the reserve grated garlic clove and lemon zest,
and season to taste with salt and pepper. Cut one zested lemon in
half and set aside for serving (save the other zested lemon for
another use).
To serve, place chicken on a serving platter and drizzle with olive
oil and a large squeeze of the zested lemon. Top with cilantro and
oregano or marjoram sprigs and serve with yogurt sauce.
TIP: If you're broiling instead of grilling, you can line your
sheet pan with foil for easier clean up. Don't use parchment paper,
it may burn.
Recipe by Melissa Clark
ECIPE FROM:
https://cooking.nytimes.com
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