Zaatar and Lemon Grilled Chicken

Zaatar Lemon Grilled Chicken Recipe

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.

Serves 4


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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


Hands on: 35 Minutes
Total: 1 Hour, 35 Minutes


1. 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.


2. 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).

3. 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.

*Find in the spice aisle of well-stocked grocery stores and at

Make ahead: Through step 1, up to 1 day, chilled, or up to 2 weeks, frozen; thaw in cooler.

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.

Created date

April 2016

Nutritional Information

Calories 769
Caloriesfromfat 58 %
Protein 70 g
Fat 50 g
Satfat 13 g
Carbohydrate 7.9 g
Fiber 2.4 g
Sodium 390 mg
Cholesterol 255 mg