Theo's Za'atar Chicken with Charred Grapes
Juicy za'atar chicken and blistered red grapes make a savory-sweet side with lemon and parsley.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (113 reviews)
INSPIRED BY
An original skillet side pairs za'atar-spiced chicken with blistered grapes and lemony yogurt.
Story
Theo likes a side dish that can hold its own when the main course hits the table. The grapes burst sweet against the za'atar chicken, and that cool lemon yogurt keeps the whole skillet from getting too serious. Put it in the middle, pass the warm bread, and let the table sort itself out.
By Theo
Ingredients
- 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
- 1 1/2 cups red seedless grapes
- 1/2 small red onion, cut into thin wedges
- 1 tablespoon olive oil
- 1 tablespoon za'atar
- 1/2 teaspoon ground sumac
- 1/2 teaspoon kosher salt
- 1 lemon, zested and cut into wedges
- 1/4 cup plain Greek yogurt
- 2 tablespoons chopped fresh parsley
- 1 tablespoon water
Instructions
- Pat the chicken dry, then toss it with za'atar, sumac, and half the salt.
- Stir the Greek yogurt with the lemon zest and water until it is loose enough to spoon; set aside.
- Heat the olive oil in a large skillet over medium-high heat, then add the chicken in an even layer.
- Cook the chicken for 5 minutes, turn the pieces, and add the grapes and red onion around them.
- Cook for 5 to 7 minutes more, stirring the grapes once, until they blister and the chicken reaches 165 F in the thickest pieces.
- Spoon the yogurt onto a platter, pile on the chicken, grapes, and onion, then finish with parsley, remaining salt, and lemon wedges.
Chef Tips
- Cut the chicken into even pieces so it cooks through at the same pace.
- Keep the skillet uncrowded so the grapes blister rather than steam.
- If you do not have sumac, add an extra pinch of lemon zest just before serving.
- Refrigerate leftovers in a covered container for up to 3 days and reheat gently in a skillet.
Cook's Notes
- **Prep:** Cut the chicken into even pieces so it cooks through at the same pace.
- **Cook:** Keep the skillet uncrowded so the grapes blister rather than steam.
- **Swap:** If you do not have sumac, add an extra pinch of lemon zest just before serving.
- **Store:** Refrigerate leftovers in a covered container for up to 3 days and reheat gently in a skillet.