We don't think it gets better than middle eastern spices and flavorings when it comes to fire grilled chicken. This wet marinade is sweet, zesty and herb focused. The picture below was a skin-on split chicken breast still on the bone, but this will work with any cut. The focus is za'atar, which in this case refers to a spice and herb combination (toasted sesame seeds, roasted thyme and other pungent herbs combined with the brightness from the sumac.
) you can find at spice shops and possible your local market.
Ingredients (serves 2)
2 chicken breasts
1 Tbsp mayo
1 Tsp honey
2 Tbsp - Oil (Avocado, grape-seed, olive oil, etc.)
1/2 cup - za'atar spice rub
1/4 cup - sumac
1 Tsp - ground nutmeg
1 Tbsp- Sweet Paprika
1 Tsp - Salt - but check whether the mix has salt and adjust accordingly.
Optional: 2 Tbsp ground pistachio nuts
Optional: ground cayenne pepper, aleppo pepper, ground tellicherry peppers
Steps
Always take safety precautions when working with raw chicken. This recipe works best if allowed to sit in the marinade (refrigerated) for at least 8 hours, but it can also be prepared as a quick wet rub before cooking.
When marinating in the refrigerator, be sure to use an air tight bowl, or place the chicken in a ziploc inside of a larger bowl to avoid any spilling. Disinfect the prep surfaces when finished.
Start with the wet ingredients in a bowl, then add spices and stir into a paste. You want to ensure coverage of the whole chicken surfaces, so add more liquid and za'atar if you're running short. Add the wet rub to the chicken, incorporate it evenly, and let sit for up to 24hrs refrigerated. When preparing to cook the chicken, remove any globs of marinade, but do not wipe off the marinade. Heat up your grill or cooking surface before adding the chicken to ensure it doesn't stick. Add more oil to the chicken or your cooking surface if needed.
Serve with:
Couscous, Rice, Potatoes, Salads, Tabbouli, Tahini, and more!
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