Turkish-inspired grilled chicken

???????????????????????????????This juicy and tender chicken gets its flavor from marinating in yogurt and za’atar, a mixture of dried thyme and other herbs which can be found in Middle-eastern markets. You can make the marinade the night before or in the morning, and marinade it all day. It will be ready to grill for dinner.

2 boneless, skinless chicken breasts

marinadeMarinade:

1 cup plain yogurt (I use nonfat Karoun brand)

juice from 1/2 lemon (about 2 Tb)

1 Tb za’atar

1 tsp salt

1 tsp cumin

1 Tb olive oil

Mix marinade ingredients  in a shallow bowl or plastic container. Trim fat from chicken breasts. Pierce them many times on both sides with a sharp knife. Cover both sides completely with the marinade. Let sit all day. Grill over medium flame until done. The marinade may burn a bit, but this adds to the deliciousness.

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Sumac and Za’atar Roasted Chicken

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Ground sumac and za’atar seasonings are available at Middle Eastern markets. Sumac (also spelled sumaq or summag) is made from the red sumac berry and has a lemony taste. Za’atar is a mixture of dried thyme and cilantro, sesame seed, sumac, and salt. There are different versions that you can buy or make.

?onion, sumac and za'atarPreheat oven to 450’ Rinse chicken and pat dry with paper towels. Place breast up on an oiled roasting pan.

Slice an onion thinly and sauté in a couple of tablespoons of olive oil with a few spoonfuls of sumac, za’atar, and 1 teaspoon of salt until soft.

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While onions are cooking, chop 6 garlic cloves and stuff them between the skin and breast meat. Sprinkle salt on the top of the chicken and use your hands to spread garlic infused olive oil over the skin. Sprinkle some za’atar on your hands and rub it under the skin and inside the cavity.

Stuff the breast cavity with half a lemon and as many onions as will fit. Reserve the rest of the onions to serve with the roasted chicken. I can tell you from experience that if you over-stuff the chicken, the onions will fall out and burn!

Turn the chicken on its breast and salt and oil the back side. Roast the chicken breast down for an hour or until it is brown. Serve with the roasted and reserved sautéed onions.