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Za’atar Seasoned Chicken is a twist on our boring chicken seasoning that you won’t regret trying with this quick dish that is perfect for grilling or searing in a pan.
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5 from 1 vote

Za'atar Seasoned Chicken

Za’tar Seasoned Chicken is a twist on our boring chicken seasoning that you won’t regret trying with this quick dish that is perfect for grilling or searing in a pan.
Course Main
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 to 3
Author Sharee

Ingredients

  • 5 boneless skinless chicken thighs
  • Kosher Salt
  • Freshly ground black pepper
  • 1 teaspoon allspice seasoning
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon Za'atar seasoning (divided)
  • 1/2 tablespoon sumac spices
  • 2 whole lemons (slice one of these lemons)
  • 1/2 of small red onion (sliced)
  • 5 garlic cloves finely chopped
  • 1/8 cup extra virgin olive oil
  • Additional olive oil for cooking

Instructions

  • First start by marinating the chicken. Season both sides of the chicken pieces with salt and pepper.
  • Before adding your other seasoning to the marinade, reserve the whole lemon and 1/2 tablespoon of the za'atar seasoning. After doing this, mix the remaining spices, oil, and garlic together in a small bowl. Pour the seasoning mix over the chicken. Add the sliced lemon, and onions to the marinade. Cover the chicken and let the chicken marinate in the refrigerator for at least four hours (the longer you marinade the chicken the better.)
  • When ready to cook the chicken, remove the chicken from the marinade bag or container, and season both sides of the chicken with salt, pepper, and the reserved 1/2 tablespoon of za'tar seasoning. Let the chicken rest and come to room temperature while you heat the pan up.
  • Heat a pan using medium high heat. Once the pan is hot, add a few drizzles of oil to the pan.
  • Add the chicken to the pan. Brown the chicken for two minutes on each side. Then turn heat down slightly to medium heat.
  • Cook the chicken for about eight to ten minutes or until the internal temperature of the chicken reaches 165 degrees. Make sure to flip the chicken halfway through the cooking time.
  • Remove the cooked chicken from the pan and let the chicken rest for a few minutes so that the chicken stays moist.
  • While the chicken is resting, cut the second lemon in half and squeeze the lemons over the chicken for more lemon flavor if you like.