Grilled Mediterranean Chicken Breast with Za'atar Rice
For the Mediterranean Chicken
- 6 boneless, skinless chicken breasts
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 3 tablespoons white wine
- 2 garlic cloves, minced
- 1 red onion, diced
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh oregano
- 2 tablespoons paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Za'atar Rice
- 3 tablespoons butter
- 2 shallots, diced
- 1 garlic clove, minced
- 2 cups jasmine rice
- 2 cups cold water
- 1 cup chicken broth or stock
- 2 tablespoons za'atar spice blend
- 1/4 tablespoon black pepper
Za'atar is a Middle Eastern spice blend that's composed of sesame seeds, thyme, marjoram and sumac. Look for it in the spice section of your supermarket, in a Middle Eastern market or find it online.
There are a number of varieties of paprika and they range in flavor from sweet and mild to pungent and hot. Most grocery stores carry mild paprika. You’ll find the more pungent variety at ethnic and gourmet markets.
Whisk together olive oil, lemon juice, white wine, garlic, red onions, parsley, oregano, paprika, salt and pepper in a medium-size bowl.
Place chicken breasts into a large zip top plastic bag and pour marinade into the bag. Marinate chicken in the refrigerator for 4 hours.
Preheat your grill to 400°F.
Heat butter in a large saucepan. Add the shallots, garlic, za’atar spice and black pepper. Cook until golden brown. Stir in the rice, then add water and chicken broth.
Cover the pan and bring to a boil, then reduce to medium heat. Simmer until all the liquid has been absorbed, 10 to 15 minutes.
Place the marinated chicken breasts on the grill. Cook until the internal temperature of the meat reaches 165°F on an instant read thermometer , about 8 to 10 minutes per side.
Remove the chicken breasts from the grill.
Serve with za’atar rice and Easy Grilled Asparagus .
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