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.
I frequent my local spice shop often in search of new spices and spice combinations because I sometimes get tired of the basic grocery aisle herbs, and I like trying new flavors!
I stumbled across this recipe online when I was trying to find a recipe for these tons of spices I like to buy from my local spice shop. I was super excited to know that the recipe called for two of my newer spices – Za’atar and Sumac.
Za’atar spices are a mixture of dried herbs, sumac, and sesame seeds. Sumac – It comes from a bush that produces deep red berries. These berries are then dried and ground up to create this spice. Sumac has a light tangy lemon taste.
After I combined these two spices for this recipe, I seared the chicken in a cast iron pan. And the taste resembled a lemony grilled piece of chicken fresh off a charcoal grill. And I loved it!
If you have a spice shop near you go, and explore and find something different to try or grab these two spices for this recipe. Or order these spices online! Also this Za’atar season can be made at home. I’ve seen a few homemade Za’atar seasoning recipes online that may be of some help to you.
Menu Planning Tips:
When I cooked this for my family, I paired this chicken with my Garlic Truffled Red Mashed Potatoes. I also sautéed kale to go with this dinner. Try my Sautéed Kale and Tomatoes in Browned Butter. Get the recipe HERE.
My inspiration for this awesome recipe was found HERE.
Za'atar Seasoned Chicken
- 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
- 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.
Please note that I am not a nutritionist, and the nutritional information is an estimate only. It varies based on the products and brands used.