1/4 cup extra virgin olive oil
1 lemon, juiced
3 large garlic cloves, finely chopped 2 tablespoons za’atar, plus more for
1 teaspoon turmeric
Salt and pepper, to taste
6 skinless, boneless chicken thighs,
patted dry
Arrange a rack in the middle of the oven and preheat the broiler. Cover a baking sheet with foil.
In a medium bowl, whisk together the oil, lemon juice, crushed garlic, za’atar, turmeric, salt and pepper.
Place chicken thighs in the marinade and let sit for 15 minutes.
Place chicken thighs on the baking sheet and pour remaining marinade over the chicken.
Broil for 10-15 minutes, until juices run clear.
Sprinkle cooked chicken thighs with Za’atar.
Serve with rice and Israeli salad or roasted broccoli and sweet potatoes.

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