Zaatar and Lemon Grilled Chicken
Photo: Thomas J. Story Styling: Emma Star Jensen
We love this live-fire version of a recipe from our archives because it gives camp chicken a complex flavor with minimal ingredients. The key is the Mediterranean seasoning blend called zaatar. You can start marinating the chicken at home, and even freeze it ahead.
This recipe, and others like it, can be found in the article “These Grilled Chicken Recipes Might Utterly Revolutionize Your Cookouts.”
How to Make It
Step 1
1
AT HOME
Step 2
2
In a large bowl, whisk together oil, lemon zest, garlic, zaatar, lemon juice, salt, and pepper. Add chicken and turn to coat. Transfer chicken and marinade to a resealable plastic bag and seal. Chill in a refrigerator or cooler.
Step 3
3
IN CAMP
Step 4
4
Build a wood fire in a fire ring (see "Learn to Cook over Live Fire," below) and let it burn down to medium heat (about 350°; you can hold your hand 5 inches above cooking grate only 5 to 7 seconds).
Step 5
5
Grill chicken, turning every 5 to 8 minutes, until well browned and cooked through, 20 to 30 minutes total; watch for flare-ups and move chicken to a cooler spot if needed. During last few minutes, grill lemon wedges and onions, turning once, just until grill marks appear. Serve with chicken.
Step 6
6
*Find in the spice aisle of well-stocked grocery stores and at worldspice.com.
Step 7
7
Make ahead: Through step 1, up to 1 day, chilled, or up to 2 weeks, frozen; thaw in cooler.
Step 8
8
Wine pairing: An earthy, lighter-bodied red like La Follette Pinot Noir (North Coast), with mushroom and forest floor notes combined with violets and peppery cherry fruit that make a perfect foil for the za'atar on the chicken.
Ingredients
1/2 cup olive oil
2 teaspoons lemon zest
2 teaspoons minced garlic
1/4 cup zaatar*
1/4 cup lemon juice
1 1/2 teaspoons kosher salt
1/2 teaspoon pepper
8 chicken thighs with skin (each 6 to 8 oz.)
2 lemons, each cut into 4 wedges
2 bunches green onions, ends trimmed
Directions
Step 1
1
AT HOME
Step 2
2
In a large bowl, whisk together oil, lemon zest, garlic, zaatar, lemon juice, salt, and pepper. Add chicken and turn to coat. Transfer chicken and marinade to a resealable plastic bag and seal. Chill in a refrigerator or cooler.
Step 3
3
IN CAMP
Step 4
4
Build a wood fire in a fire ring (see "Learn to Cook over Live Fire," below) and let it burn down to medium heat (about 350°; you can hold your hand 5 inches above cooking grate only 5 to 7 seconds).
Step 5
5
Grill chicken, turning every 5 to 8 minutes, until well browned and cooked through, 20 to 30 minutes total; watch for flare-ups and move chicken to a cooler spot if needed. During last few minutes, grill lemon wedges and onions, turning once, just until grill marks appear. Serve with chicken.
Step 6
6
*Find in the spice aisle of well-stocked grocery stores and at worldspice.com.
Step 7
7
Make ahead: Through step 1, up to 1 day, chilled, or up to 2 weeks, frozen; thaw in cooler.
Step 8
8
Wine pairing: An earthy, lighter-bodied red like La Follette Pinot Noir (North Coast), with mushroom and forest floor notes combined with violets and peppery cherry fruit that make a perfect foil for the za'atar on the chicken.
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