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Grilled Chicken Zaatar
Servings: 6
Prep Time: 10 MINS
Cook Time: 30 MINS
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Ingredients
| 6 | DRAPER VALLEY FARMS® Cut Up Whole Chicken, Value Pack |
| 3 tbsp | Fresh Oregano Leaves, minced |
| 1 tbsp | Fresh Thyme Leaves, minced |
| 1 tbsp | Fresh Mint Leaves, minced |
| 1 tbsp | Kosher Salt |
| 2 tsp | Ground Sumac |
| 2 tbsp | Sesame Seeds |
| 1 1/2 tsp | Garlic, minced |
| 2 tbsp | Extra Virgin Olive Oil |
| Lemon Wedges, for serving |
Directions
| Step one |
| In a small bowl, stir together the oregano, thyme, mint, salt, sumac and sesame seeds. Divide in half, in one half add garlic and olive oil to make a paste. |
| Step two |
| Pat chicken dry with paper towels. Rub herb paste evenly over all surfaces of chicken, using your hands, working it into the skin. Take the remaining dry herb mix and sprinkle over chicken, pat down to make sure it sticks. |
| Step three |
| Prepare your grill for a 2-zone grilling method. Preheat grill on medium-high heat, covered, for 15 minutes. With grill brush clean grill grates then season with oil. Lay chicken skin side up on the cooler side of grill with the end of the legs pointing towards the hotter side. Cover and grill for 20-30 minutes, checking periodically. Flip chicken to skin side down and place chicken on the hot side, turn down heat to medium-low. Cover and grill for about 10 minutes more, checking periodically to avoid flare ups. Check temperature with an instant read meat thermometer. Chicken is done when temperature reads 165 degrees. If chicken starts to burn move to cooler side of grill, cover, and continue to grill until chicken is done. |
| Step four |
| Transfer chicken to platter and let rest 5-10 minutes. Drizzle with olive oil and serve with lemon wedges and baked sweet potato fries. |
