Grilled za'atar chicken with garlic yogurt and cilantro [Melissa Clark] from Easy Weeknight Dinners: 100 Fast, Flavor-Packed Meals for Busy People Who Still Want Something Good to Eat (page 37) by New York Times Cooking and Emily Weinstein

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chicken marinates at least 2 hours or up to overnight.

  • janeths on May 09, 2026

    That is tasty.

  • AllisonML on April 30, 2026

    Mmmm this was so good! Broiled it.

  • vzeh93 on January 11, 2026

    We use this recipe often & will roast a whole chicken in the oven with it.

  • averythingcooks on January 05, 2026

    This time, I used the broiler and was happy I used the suggested foil to line the pan but for sure this will get BBQ'd when it's not...January :) As soap tasters, I replaced the cilantro with Thai basil topped up with some parsley and we enjoyed this with the garlicky yogurt & a green salad. 1/2 the marinade worked well for 5 boneless, skinless thighs.

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