Spicy Za’atar Grilled Chicken is a recipe that’s perfect for a summer barbecue!A simple spice blend of za’atar, Hungarian paprika, salt, black pepper and cayenne pepper is whisked together in a small bowl. The spice blend then coats itself on 3-4 pounds of bone-in, skin-on chicken pieces. Grilled to a golden perfection, this chicken gets the perfect char without being overdone. This spicy za’atar grilled chicken is a delicious way to celebrate summertime grilling!
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
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 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!