Grilled Chicken with Za'atar

Recipe printed from chiknpastry.com

Grilled Chicken with Za'atar
adapted from Bon Appetit, July 2011; serves 4

time commitment: ~3 hours, plus overnight marinating (most is inactive time; everything can be made in advance, leaving only grilling chicken for the day of)

i'm including the original recipe amounts here, but this is easily adaptable to a crowd, as we practically quadrupled the recipe with no problems, scaling back on the marinade just a tad. the chicken is great by itself, or with either/both of the dipping sauces below. also, I don't tend to remove seeds from peppers, as we like things spicy in our house, and we like to torture our guests. feel free to remove them if you're feeling sheepish.

ingredients
marinade
2 heads of garlic, top third cut off
5 T olive oil, divided
1 1/2 t lemon zest
3 T fresh lemon juice
1 T chopped fresh rosemary
1 small serrano chile, minced
2 t dried marjoram

za'atar
1 T chopped fresh marjoram
1 T sumac
1 T ground cumin
1 T roasted sesame seeds
1 t kosher salt
1 t freshly ground black pepper

1 whole chicken, cut into 6 pieces (breast, wing, thigh/leg)
salt/pepper
1 T olive oil

instructions
Preheat oven to 400 F. Put garlic on a large sheet of foil. Drizzle with 1 tablespoon oil and wrap tightly with foil. Roast until tender and golden brown, 45-50 minutes. Let cool.

Meanwhile, prepare the remainder of the marinade and the za'atar. In a medium bowl, add 4 tablespoons oil, lemon zest and juice, rosemary, chile, and marjoram; whisk to blend. When garlic is cooled, squeeze roasted cloves out of skins and into the same bowl; mash into a paste with the back of a fork and whisk all ingredients together.

For the za'atar, combine marjoram through black pepper in a small bowl.

Place chicken pieces in a glass baking dish or large bowl. Sprinkle 2 1/2 tablespoons za'atar over chicken. Pour marinade over chicken; turn to coat. Cover; chill overnight.

Season chicken with salt and pepper; let stand at room temperature 30 minutes. Meanwhile, heat a gas grill to medium-high. Brush grill rack with remaining 1 tablespoon oil. Grill chicken, turning occasionally, until skin is crisp and browned and an instant-read thermometer inserted into the deepest part of thigh without touching bone reads 160°, about 40 minutes, more or less for some pieces and depending on the size. Transfer chicken to a platter, sprinkle with remaining 1 1/2 tablespoon za'atar, and let rest 10 minutes.

Serve by itself, or with cumin aioli and green harissa (recipes below).

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