Grilled Chicken Thighs Zaatar (Print version)

Juicy chicken thighs marinated in aromatic zaatar and tangy sumac, grilled over medium-high heat.

# Ingredient List:

→ Chicken

01 - 8 boneless, skinless chicken thighs (approximately 2.6 pounds)

→ Marinade

02 - 3 tablespoons olive oil
03 - 2 tablespoons freshly squeezed lemon juice
04 - 2 tablespoons zaatar
05 - 1 tablespoon ground sumac
06 - 3 garlic cloves, minced
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon salt
10 - ½ teaspoon freshly ground black pepper

→ Garnish

11 - 2 tablespoons chopped fresh parsley
12 - Lemon wedges for serving

# How To Make It:

01 - Combine olive oil, lemon juice, zaatar, sumac, minced garlic, cumin, smoked paprika, salt, and black pepper in a large bowl. Stir until well blended.
02 - Add chicken thighs to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, up to 8 hours for enhanced flavor.
03 - Heat grill to medium-high (around 400°F). Lightly oil the grill grates to prevent sticking.
04 - Remove chicken from marinade, allowing excess to drip off. Grill for 6 to 8 minutes per side until juices run clear and internal temperature reaches 165°F.
05 - Transfer chicken to a platter and let rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • Chicken thighs stay juicy and forgiving, even if you're not a grill master.
  • The zaatar and sumac do all the heavy lifting flavor-wise, so you don't need a complicated recipe.
  • It tastes like something you'd order at a nice restaurant, but it comes together in under an hour.
  • Works perfectly with rice, flatbread, or a simple salad, making weeknight dinners feel special.
02 -
  • Don't skip the resting time after grilling—those 5 minutes are the difference between juicy thighs and dry ones.
  • Zaatar blends vary wildly by brand, so taste your marinade before it touches the chicken and adjust the salt or spices if needed.
  • If your grill runs hot, move to medium heat instead of medium-high to prevent the outside charring while the inside stays undercooked.
03 -
  • Buy your zaatar and sumac from a spice shop or online rather than the supermarket spice aisle—the flavor difference is absolutely worth it.
  • If you don't have a grill, a cast iron skillet or grill pan on the stovetop works just as well and gives you the same beautiful char.

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