• NYT E-Z Dinner - 06

    From Dave Drum@1:2320/105 to All on Mon Jan 22 16:31:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Grilled Za'atar Chicken w/Garlic Yogurt & Cilantro
    Categories: Poultry, Dairy, Herbs
    Yield: 5 servings

    6 cl Garlic; fine grated, pressed
    - or minced
    2 Lemons; zested
    1 c Plain whole-milk yogurt
    1/4 c Chopped fresh cilantro; more
    - sprigs for garnish
    3 tb Extra-virgin olive oil; more
    - for serving
    1 1/2 tb Za'atar; more for serving
    1 tb Chopped fresh oregano or
    - marjoram; more sprigs for
    - garnish
    1 3/4 ts Salt
    1/4 ts Fresh ground black pepper
    2 1/4 lb Boned, skinned chicken
    - thighs

    In a large bowl or container, stir together 5 of the
    grated garlic cloves, half the lemon zest, 1/3 cup
    yogurt, the cilantro, oil, zarCOatar, oregano or marjoram,
    salt and black pepper. Add chicken and toss until well
    coated. Cover and refrigerate for at least 2 hours or

    When ready to cook, light the grill to medium or heat
    your broiler with the rack 3 inches from the heat
    source. Remove chicken from bowl, shaking off any excess
    marinade, and grill or broil on one side until charred
    in spots, 5 to 8 minutes. Flip the chicken and grill or
    broil for another 5 to 8 minutes, until just cooked

    While the chicken is cooking, place remaining 2/3 cup
    yogurt in a small bowl. Stir in the reserve grated
    garlic clove and lemon zest, and season to taste with
    salt and pepper. Cut one zested lemon in half and set
    aside for serving (save the other zested lemon for
    another use).

    To serve, place chicken on a serving platter and drizzle
    with olive oil and a large squeeze of the zested lemon.
    Top with cilantro and oregano or marjoram sprigs and
    serve with yogurt sauce.

    TIP: If yourCOre broiling instead of grilling, you can
    line your sheet pan with foil for easier clean up. DonrCOt
    use parchment paper, it may burn.

    By: Melissa Clark

    Yield: 4 to 6 servings

    ECIPE FROM: https://cooking.nytimes.com

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