Ingredients

• For the Za'atar

• 1 tsp dried oregano
• ½ tsp dried thyme
• ½ tbsp sumac
• 2 tsp sesame seeds
• Salt and pepper, to taste

• For the Grilled Chicken

• 8 boneless, skinless chicken thighs
• 3 tbsp olive oil
• 3 garlic cloves, minced
• Juice of 1 lemon

• For the Dill Yogurt Sauce

• 1 cup natural Greek yogurt
• 2 garlic cloves, minced
• 2 tbsp olive oil
• Juice of 1 lemon
• ½ tsp cayenne pepper (or to taste)
• Salt, to taste
• 1 cup chopped fresh dill

Steps

• Step 1

• For the Za'atar

• Step 1

  Toast the sesame seeds in a dry frying pan over low heat for 1 –2 minutes, until golden and fragrant. Let them cool. In a small bowl, mix thyme, oregano, sumac, toasted sesame seeds, and salt. Use immediately or store in an airtight container for up to 6 months.

• Step 2

  For the Chicken Marinade, combine 3 tbsp olive oil, garlic, lemon juice, and 1½ tbsp prepared za’atar in a mixing bowl. Mix well.

• Step 3

  For the marination, cut the chicken thighs in half, then add them to the marinade. Toss to coat well. Cover and refrigerate for at least 2 hours, ideally overnight (up to 24 hours) for deeper flavour.

• Step 4

  #For the Dill Yogurt Sauce, in a small bowl, whisk together Greek yogurt, garlic, olive oil, lemon juice, cayenne pepper, salt, and fresh dill. Cover and refrigerate until ready to serve.

• Step 5

  To grill the Chicken, preheat a griddle pan or BBQ over medium-high heat. No additional oil is needed as the chicken is already marinated in oil. Grill the chicken in batches (4–5 pieces at a time) until nicely charred and caramelised, about 4–5 minutes per side. Rest the chicken on a warm plate for 10 minutes before serving.

• Step 6

  To serve, scatter fresh dill over the grilled chicken for garnish. Serve with the dill yogurt sauce, Mediterranean Greek Salad (see my recipe), and warm pita.

Little Tips

For maximum flavour, let the chicken marinate overnight. The longer it sits, the more the za’atar and lemon infuse into the meat, making it extra tender and aromatic.

Use a cast iron griddle or a hot BBQ for grilling—this creates a beautiful char and enhances the smoky, earthy notes of the za’atar blend.