Spicy Za’atar Grilled Chicken
Za'atar can sometimes be difficult to find in a regular grocery store. Check Whole Foods or any spice shop or market, which is where I am able to find it. If you still have problems finding it, herbs de provence may be substituted.
- 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!