Why You’ll Love This Recipe

I like this recipe because it gives me maximum flavor with minimal effort. The marinade is quick to prepare, and the za’atar spice blend adds a deliciously herby, tangy, and slightly nutty taste that makes the chicken stand out. I also enjoy how versatile it is—I can serve it with rice, salads, or tucked inside warm pita bread. Since it only takes about 30 minutes of marinating, I can have dinner on the table in less than an hour, making it perfect for busy evenings.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 chicken breasts boneless, skinless
¼ cup extra virgin olive oil
¼ cup lemon juice
¼ cup za’atar
4 cloves garlic minced
2 teaspoons salt
1 teaspoon pepper

Directions

1. I place the chicken breasts in a large glass baking dish or a resealable plastic bag.

2. In a small bowl, I whisk together olive oil, lemon juice, za’atar, garlic, salt, and pepper, then pour the marinade over the chicken. I move the chicken around to make sure it’s evenly coated. I refrigerate it for at least 30 minutes or up to overnight.

3. I grill the chicken breasts over medium-high heat for 7–8 minutes per side, or until the internal temperature reaches 155°F or higher.

4. Once off the grill, I let the chicken rest for 5–10 minutes before serving so the juices redistribute.

Servings and Timing

This recipe makes 4 servings. Prep time is 30 minutes (mostly for marinating), cooking time is about 14 minutes, and total time comes to 44 minutes.

Variations

I sometimes swap chicken thighs for chicken breasts if I want even juicier results. If I don’t have a grill, I use a grill pan or even bake the chicken in the oven at 400°F for about 20–25 minutes. I also like to add a spoonful of yogurt to the marinade when I want a creamier texture and a touch of tang. For a spicier version, I sprinkle in some crushed red pepper flakes or cayenne pepper.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I prefer using a skillet over medium heat so the chicken doesn’t dry out. I also sometimes slice the cold chicken and use it straight in salads or wraps without reheating.

FAQs

How long should I marinate the chicken?

I usually marinate for at least 30 minutes, but overnight gives the best flavor.

Can I use chicken thighs instead of breasts?

Yes, I often do, and they stay very juicy when grilled.

What is za’atar made of?

It’s typically a blend of thyme, oregano, marjoram, sumac, and sesame seeds.

Can I bake this instead of grilling?

Yes, I bake it at 400°F for 20–25 minutes until cooked through.

How do I know the chicken is done?

I check with a meat thermometer—155°F or higher is perfect, then I let it rest.

Can I freeze the chicken with the marinade?

Yes, I often freeze it raw in the marinade. When I’m ready to cook, I thaw it overnight in the fridge.

What can I serve with this chicken?

I like to pair it with rice, roasted vegetables, tabbouleh, or pita bread.

Can I cook this in a skillet?

Yes, I sear it over medium-high heat for about 6–7 minutes per side.

Is this recipe healthy?

Yes, it’s high in protein, uses heart-healthy olive oil, and is low in carbs.

Can I double the recipe?

Absolutely—I just double the marinade and use a larger dish or bag.

Conclusion

I love making this Za’atar Spiced Grilled Chicken because it’s so flavorful yet simple. The marinade infuses the chicken with bright, herby notes, and grilling gives it that irresistible char. Whether I serve it for a weeknight dinner or at a summer cookout, it’s always a hit and a dish I come back to again and again.