I was once again inspired by the Great British Bake Off, this time to try a new to me spice, Za’atar, a Mediterranean thyme. Za’atar is often blended with sumac, sesame seeds, hyssop and oregano, but there are MANY variations out there, all of them tasty variations on the same theme. I mixed the Za’atar blend I got with oil, lemon and garlic for a perfect marinade for boneless skinless chicken breasts.
I served this Mediterranean Grilled Chicken with grilled tortillas (no time to make flat breads), lettuce, tomato and grilled vegetables. Everyone took it upon themselves to make some sort of wrap out of their dinner, which worked really well. You could also pop these on a salad or make them into kabobs and they work well served cold in lunches or even reheated for the thermoses. I guess you can say they’re versatile.
You can absolutely cut the costs on this meal by using bone in skin on chicken or by using thighs. I happened to have boneless skinless breasts on hand so that’s what I used. If you do use bone in or skin on please make sure you adjust your cooking time to make sure your chicken is cooked through.
Mediterranean Grilled Chicken
- 3 TBSP olive oil
- 2 TBSP Za'atar Spice blend
- 2 TBSP lemon juice
- 1 tsp garlic granules or a minced garlic clove
- 1 tsp salt-you can add less but may need to add more after cooking which works just fine
- 1/2 tsp pepper
- 4 boneless skinless chicken breasts halves-so 2 whole breasts
- mix together the first 6 ingredients in a bowl or a plastic bag
- wash chicken, pat dry
- cut in roughly 2x2 pieces
- add to the marinade, refrigerate 2-4 hours, stirring or turning often
- preheat broiler
- prepare broiler pan by adding water to the bottom
- lay the chicken pieces on the broiler rack
- broil 6 inches from the heat for 5 minutes, turn and broil again until cooked through
- to make on the grill, preheat grill, grill on medium heat for 5-10 minutes turning halfway through
Man I can not WAIT to get grilling! Anybody else ready for grilling season???