Grilled Chicken With Za’atar
Servings: 1
Ingredients
- 2 heads garlic, top third cut off
- 6 tablespoons olive oil, divided
- 1 3-4 pound chicken, cut in half lengthwise, backbone removed
- 1/4 cup za'atar
- 1 1/2 teaspoons lemon zest
- 3 tablespoons fresh lemon juice
- 1 tablespoon fresh rosemary, chopped
- 1 small Serrano chile, seeded, minced
- 2 teaspoons dried marjoram
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 400° F.
- Put garlic on a large sheet of foil.
- Drizzle with 1 Tbsp. oil and wrap tightly with foil.
- Roast until tender and golden brown, 45-50 minutes.
- Let cool.
- Place chicken in a 13x9x2” glass baking dish.
- Sprinkle 2 ½ Tbsp. za’atar over chicken.
- Squeeze roasted garlic cloves out of skins and into a small bowl; mash into a paste with the back of a fork.
- Add 4 Tbsp. oil, lemon zest and juice, rosemary, chile, and marjoram; whisk to blend.
- Pour over chicken; turn to coat.
- Cover; chill overnight.
- Season chicken with salt and pepper; let stand at room temperature 30 minutes.
- Meanwhile, build a medium fire in a charcoal grill, or heat a gas grill to medium-high.
- Brush grill rack with remaining 1 Tbsp. oil.
- Grill chicken, turning occasionally, until skin is crisp and browned and an instant-read thermometer inserted into the deepest part of thigh without touching bone reads 160° F, about 30 minutes.
- Transfer chicken to a cutting board, sprinkle with remaining 1 ½ Tbsp. za’atar, and let rest 10 minutes.
- Cut each half into 4 pieces and serve on a platter.