Paired with an IPA
Ahhhh! It’s Friday! The best … day … ever! Zach and I will be spending this weekend moving a small portion of our belongings up to Wyoming, which should be…um…fun? Heck no, it won’t be fun. I am seriously DREADING this weekend. I specifically told Zach the last time we moved, that I never ever wanted to move again because of the extreme hate I feel for packing. Seriously you guys, this will be the 4th time we’ve moved in almost 4 years. This should be it though, and although we have movers coming to move most of our stuff, we have to move our things for our temporary living situation up now. I had to give most of my kitchen items a big old hug and kiss since I won’t be seeing them for 2 months. It wasn’t a pretty goodbye.
Anyway, I’m super excited to share this recipe for spicy za’atar grilled chicken with you guys today. I have been wanting to share this recipe for a while as Zach and I are OBSESSED with it. This recipe is perfect for those summer cookouts, and the smell it fills the air with? Oh my, it just smells sooooo good. It’s spicy, but not that knock you off your feet kind of spicy. It’s like a dull heat. The kind that lingers just a little in the back of your throat. It’s sensational, and I hope you guys enjoy it just as much as we do!
I hope all of you have wonderful plans for the weekend that don’t involve packing up and moving your entire life! The recipe for this grilled chicken is below! Pair it with an IPA. It will really tone down that heat. Happy Friday, friends! xo
Spicy Za’atar Grilled Chicken
- 1/4 cup za'atar herbs de provence may be substituted
- 3 tablespoons Hungarian paprika
- 3 tablespoons kosher salt
- 2 tablespoons cracked black pepper
- 1 1/2 tablespoons cayenne pepper
- 3-4 pounds skin-on bone-in chicken pieces (I used a mixture of legs and thighs)
- 2 tablespoons fresh parsley chopped
- Preheat your grill to medium-high heat.
- In a small bowl, whisk together the za'atar, paprika, salt, black pepper and cayenne pepper. Season the chicken generously with spice mixture, pressing in to adhere and making sure the chicken is fully coated.
- Place the chicken pieces on the grill, skin side down, over direct heat (or flame). Grill for about 10 minutes until lightly charred. Flip the chicken and grill again over direct heat for 10 additional minutes. Transfer the chicken to a section of your grill that has indirect heat. If you are using a charcoal grill, move the charcoal to one side of the grill and place your chicken pieces on the opposite side. Close the grill and cook for about 1 hour, or until the chicken is cooked through (has reached an internal temperature of 165 degrees F). Rotate the chicken a few times during the cooking process.
- Remove the chicken from heat and let rest 5-10 minutes before serving. Sprinkle with fresh parsley and enjoy!