This time of year you’ll likely find yourself grilling something up for a holiday get together. Whether you’re hosting at your fire or bringing along some meaty bits to throw onto a friend’s flames, this recipe improves upon your run of the mill grilled chicken breast and impresses with little effort. Marinating mundane boneless and skinless breasts in yogurt ensures that they retain moisture after grilling and gives them a unique tang. After grilling, a liberal dose of the middle eastern spice mixture za’atar turns an otherwise drab piece of meat into a taste bud pleaser. This recipe can be easily doubled to feed a crowd. Yogurt Marinated Grilled Chicken Breasts with Za’atar 2 boneless skinless chicken breasts about 1.5lbs 1 1/2 c plain yogurt 3 cloves garlic, roughly chopped 1 chili pepper, roughly chopped (I used a red anaheim chili) 1/3 c olive oil 1/2 tsp kosher salt & 1/4 tsp black pepper 1/4 c za’atar Place chicken breasts between two pieces of plastic wrap or parchment paper and pound with something substantial (a wine bottle works nicely) until roughly 1/2” thickness. Place chicken breasts into a resealable plastic bag. Combine the remaining ingredients, except for the za’atar, in a small bowl until blended. Add mixture to bag with chicken breasts and seal tightly, removing as much air as possible. Refrigerate overnight, or for at least 4 hours. Before grilling, remove any excess of the yogurt mixture that may stick to the breasts. You want them to be coated, but not drowning in it. Give each side a light dusting of za’atar and grill until cooked through, about 3-4 minutes each side. Remove from grill, top with remaining za’atar and allow to rest for 5-10 minutes before serving. Za’atar You can find pre-made versions at spice shops or online, however I prefer the vibrance fresh herbs bring to the mix. (makes about 1/4 cup) 1 tbsp fresh oregano 1 tbsp fresh thyme 1 tbsp sumac 1 tbsp sesame seeds 1 tsp kosher salt 1 tsp black pepper  Store extra in a jar at room temperature for up to 2 weeks.

This time of year you’ll likely find yourself grilling something up for a holiday get together. Whether you’re hosting at your fire or bringing along some meaty bits to throw onto a friend’s flames, this recipe improves upon your run of the mill grilled chicken breast and impresses with little effort. Marinating mundane boneless and skinless breasts in yogurt ensures that they retain moisture after grilling and gives them a unique tang. After grilling, a liberal dose of the middle eastern spice mixture za’atar turns an otherwise drab piece of meat into a taste bud pleaser. This recipe can be easily doubled to feed a crowd.

Yogurt Marinated Grilled Chicken Breasts with Za’atar

2 boneless skinless chicken breasts about 1.5lbs

1 1/2 c plain yogurt

3 cloves garlic, roughly chopped

1 chili pepper, roughly chopped (I used a red anaheim chili)

1/3 c olive oil

1/2 tsp kosher salt & 1/4 tsp black pepper

1/4 c za’atar

Place chicken breasts between two pieces of plastic wrap or parchment paper and pound with something substantial (a wine bottle works nicely) until roughly 1/2” thickness. Place chicken breasts into a resealable plastic bag.

Combine the remaining ingredients, except for the za’atar, in a small bowl until blended. Add mixture to bag with chicken breasts and seal tightly, removing as much air as possible. Refrigerate overnight, or for at least 4 hours.

Before grilling, remove any excess of the yogurt mixture that may stick to the breasts. You want them to be coated, but not drowning in it. Give each side a light dusting of za’atar and grill until cooked through, about 3-4 minutes each side. Remove from grill, top with remaining za’atar and allow to rest for 5-10 minutes before serving.

Za’atar
You can find pre-made versions at spice shops or online, however I prefer the vibrance fresh herbs bring to the mix.

(makes about 1/4 cup)

1 tbsp fresh oregano

1 tbsp fresh thyme

1 tbsp sumac

1 tbsp sesame seeds

1 tsp kosher salt

1 tsp black pepper 

Store extra in a jar at room temperature for up to 2 weeks.