Grilled thyme chicken with garlic and coriander yogurt
This garlic-infused chicken is full-flavored and super tender, thanks to its delicious yogurt dressing. It's also flexible - marinate the meat for a few hours or overnight. The chicken is cooked just as well under the grill as it is on the grill (see tip). You can serve this dish with just about anything, but it's especially nice with pita or other flatbread and a large salad of cucumbers and tomatoes. And if you're looking to replace chicken breasts with thighs, you can. Just watch them carefully. They will likely cook faster than darker meat.
2 lemons, zested
1 cup plain whole-milk yogurt
¼ cup chopped fresh cilantro, plus more sprigs for garnish
3 tablespoons extra-virgin olive oil, plus more for serving
1 ½ tablespoons za’atar, plus more for serving
1 tablespoon chopped fresh oregano or marjoram, plus more sprigs for garnish
1 ¾ teaspoons salt
¼ teaspoon freshly ground black pepper
2 ¼ pounds boneless, skinless chicken thighs
When ready to cook, light the grill to medium or heat your broiler with the rack 3 inches from the heat source. Remove chicken from bowl, shaking off any excess marinade, and grill or broil on one side until charred in spots, 5 to 8 minutes. Flip the chicken and grill or broil for another 5 to 8 minutes, until just cooked through.
While the chicken is cooking, place remaining 2/3 cup yogurt in a small bowl. Stir in the reserve grated garlic clove and lemon zest, and season to taste with salt and pepper. Cut one zested lemon in half and set aside for serving (save the other zested lemon for another use).
To serve, place chicken on a serving platter and drizzle with olive oil and a large squeeze of the zested lemon. Top with cilantro and oregano or marjoram sprigs and serve with yogurt sauce.