Yuzu Za’atar Chicken
Grilled chicken marinated in yuzu juice and za’atar, served with a side of roasted vegetables.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (boneless and skinless) | 1 | Kilogram |
| Yuzu Juice (freshly squeezed) | 120 | Milliliters |
| Za’atar (store-bought or homemade) | 3 | Tbsp |
| Olive Oil (extra virgin) | 60 | Milliliters |
| Garlic (minced) | 4 | Clove |
| Lemon (zested and juiced) | 1 | Count |
| Salt (to taste) | 2 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
| Red Bell Pepper (cut into strips) | 2 | Count |
| Zucchini (sliced into rounds) | 2 | Count |
| Red Onion (cut into wedges) | 1 | Count |
Instructions
- In a bowl, mix yuzu juice, za’atar, olive oil, minced garlic, lemon zest, lemon juice, salt, and black pepper to create the marinade.
- Place chicken breasts in a resealable bag and pour the marinade over them. Seal the bag and refrigerate for at least 2 hours.
- Preheat the grill to medium-high heat.
- Remove chicken from the marinade and grill for 6-7 minutes on each side or until fully cooked.
- While the chicken is grilling, toss red bell pepper, zucchini, and red onion with olive oil, salt, and pepper.
- Roast the vegetables on the grill or in an oven preheated to 200 degrees Celsius for 15-20 minutes.
- Serve the grilled chicken with the roasted vegetables on the side.
Prep
- Marinate the chicken in the refrigerator for at least 2 hours.
Kitchen equipment
GrillResealable Bag