Zahtar Chicken Grilled Vegetables Recipes
GRILLED ZA'ATAR CHICKEN WITH CUCUMBER-WATERMELON SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the chicken with salt and pepper. Rub all over with the za'atar and 1 tablespoon olive oil; set aside.
- Toast the pine nuts in a large nonstick skillet over medium heat, stirring, until golden, 3 to 5 minutes. Season with salt and remove to a small bowl.
- Return the skillet to medium-high heat and add 1 tablespoon olive oil. Add the chicken and cook until browned on the bottom, about 5 minutes. Flip, reduce the heat to medium and continue cooking until the chicken is cooked through, 8 to 10 more minutes. Transfer to a cutting board and let rest.
- Meanwhile, halve the cucumbers lengthwise and slice 1/2 inch thick. Combine in a large bowl with the watermelon, remaining 2 tablespoons olive oil, the lemon juice and mint; season with salt and pepper and toss.
- Stir the hummus and yogurt in a small bowl; spoon onto plates. Slice the chicken and place on top of the hummus. Drain off any excess liquid from the cucumber-watermelon salad and add to the plates. Sprinkle with the pine nuts and more za'atar.
Nutrition Facts : Calories 310, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 96 milligrams, Sodium 618 milligrams, Carbohydrate 16 grams, Fiber 3 grams, Protein 38 grams, Sugar 9 grams
GRILLED ZA'ATAR CHICKEN
Most recipes using za'atar seasoning often incorporate fresh herbs which give the seasoning a green color. I chose to use dry herbs to give a consistent flavor. Most companies now make za'atar seasoning so feel free to use 2 tablespoons za'atar seasoning from Savory Spice Shop® (or other purveyor) or create your own.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Combine cumin, sumac powder, sesame seeds, salt, thyme, oregano, and marjoram in a 1-gallon resealable plastic bag. Add grapeseed oil and lemon juice; mix to combine. Add chicken breast, mix with seasoning, and marinate for 30 minutes.
- Spray the grate of the grill with cooking spray, and preheat the grill to 500 degrees F (260 degrees C).
- Grill chicken breasts, flipping halfway, until no longer pink in the center and the juices run clear, 7 to 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 259.3 calories, Carbohydrate 1.8 g, Cholesterol 64.6 mg, Fat 17.1 g, Fiber 0.6 g, Protein 24 g, SaturatedFat 2.2 g, Sodium 349.2 mg, Sugar 0.2 g
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- Cut a few small slits on each chicken thigh and set aside. In a large bowl, mix olive oil, garlic, lemon juice, zaatar and salt. Place the chicken in the marinade and make sure all pieces are coated with the zaatar and olive oil mixture. Marinade for at least one hour up to six hours.
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- 1. In a large bowl, combine 5 grated garlic cloves, half the lemon zest, 1/3 cup yogurt, cilantro, oil, za'atar, oregano or marjoram, 1¾ teaspoon salt and 1/4 teaspoon black pepper. Add chicken and toss until well-coated. Cover and refrigerate for at least 2 hours, and up to 24 hours.
- 2. When ready to cook, light the grill to medium-high or heat your broiler with the rack 3 inches from the heat source. Remove chicken from bowl, reserving the marinade, and grill until charred in spots, 4 to 7 minutes, or place on sheet pan and broil for 4 to 7 minutes. Using a pastry brush or spoon, brush with reserve marinade, flip the chicken and grill, or broil, for another 3 to 6 minutes, until just cooked through.
- 3. While the chicken is cooking, place remaining 2/3 cup yogurt in a small bowl. Stir in the reserved grated garlic clove and lemon zest, and remaining salt and pepper. Cut one zested lemon in half and set aside for serving (save the other zested lemon for another use).
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