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    Home • Main Dishes • Butterflied and Grilled Za'atar Chicken

    Butterflied and Grilled Za'atar Chicken

    Published: May 9, 2018 · Last Modified: May 4, 2021 by Beyond Mere Sustenance with 6 Comments· This post may contain affiliate links · This blog generates income via ads ·

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    Butterflied and Grilled Za'atar Chicken on a wood cutting board with blood oranges, lemons, mint, and carving tools.

    Just plain ole butterflied and grilled chicken is good, but why not "kick it up a notch" (as Emeril Lagasse was always fond of saying)? Butterflied and Grilled Za'atar Chicken with a citrus-pomegranate glaze combines olive oil with garlic, sumac, za'atar, and citrus zest in an exotically spiced rub. The butterflied and rubbed chicken gets glazed with a pomegranate molasses, citrus juice, and honey mixture while it roasts. Simple and amazing!

    Butterflied and Grilled Za'atar Chicken - the whole chicken on a wood cutting board with a carving fork and knife, and fresh citrus.
    Jump to:
    • 👩🏻‍🍳 Tamara Talks - Recipe Inspiration
    • 🧂 What is Za'atar
    • 🍗 Why Butterfly or Spatchcock Chicken
    • 📋 Ingredients You'll Need
    • 🔪 Instructions
    • 💭 Tips
    • ❓ FAQ
    • 🧂 Useful Stuff
    • 🍷 Pairing Suggestions
    • 📖 Recipe
    • 💬 Comments

    👩🏻‍🍳 Tamara Talks - Recipe Inspiration

    Don't you love a whole chicken roasted or grilled? It's so simple, but when properly cooked, it can be quite elegant. I'll take that a step further... Butterflied and Grilled Za'atar Chicken is both elegant and exotic. I'm equally comfortable serving it on a weeknight and for guests. Try Butterflied and Grilled Za'atar Chicken with Zereshk and Pistachio Pilaf and Spinach and Persimmon Salad with Citrus Vinaigrette for your next dinner party. All 3 are easily scaled up or down.

    You may recall the emphasis I place on keeping a A Well-Stocked Pantry? This grilled chicken may require ingredients you don't typically have - za'atar, sumac, and pomegranate molasses. All 3 are included on my pantry checklist. I love knowing I've got ingredients available without a store run that allow me to throw together an amazing dish like this one with the whole chicken that is almost always in my freezer! It's freeing...  🙂

    🧂 What is Za'atar

    So, what then, is za'atar? Do you enjoy trivia (like I do)? "Za'atar" historically refers to Origanum syriacum, considered by Biblical scholars to be the "hyssop" of the Hebrew Bible. Modern day "za'atar" is a generic name for a family of Middle Eastern herbs - oregano, thyme, and savory - but also refers to an fragrant spice mix that includes those herbs, along with sesame seeds, sumac, salt, etc.

    While za'atar is most often connected with Middle Eastern dishes, it does find its way into other cuisines as well. This chicken recipe combines za'atar with pomegranate molasses, which is definitely a Persian pantry ingredient. Is Iran part of the Middle East? That's a question for another day...

    If you can't find za'atar, and you're dying to make this recipe, you may be able to locate the ingredients to make your own spice mix. I have used both homemade za'atar and commercially prepared za'atar. Keep in mind, this spice mix/condiment is (like so many others) a "loose" recipe. Each kitchen may have a slightly different variation.

    If you want to try za'atar before committing to a butterflied and grilled chicken, try mixing it with olive oil and brushing it on flatbread or vegetables as they grill. I think you'll love it!

    🍗 Why Butterfly or Spatchcock Chicken

    Why go to the extra trouble to butterfly your chicken? The 5 minutes it takes to butterfly the chicken means your chicken cooks more evenly... no dried out breasts or under-cooked thighs!

    All you need is a good pair of poultry shears. DO NOT TRY TO USE KITCHEN SHEARS! If you promise not to laugh, see my video. This was my first video (I think), and the quality is poor, but it does a good job of showing the technique.

    📋 Ingredients You'll Need

    Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.

    • 1 whole chicken, spatchocked (butterflied)

    Rub

    • olive oil
    • garlic
    • sumac
    • za'atar
    • citrus zest - I live in citrus country, and always have choices. I usually use a blood orange and a Meyer lemon.
    • sea salt and fresh ground pepper

    Glaze

    • pomegranate molasses - If you can't find pomegranate molasses at your market, you it's easy to make pomegranate molasses.
    • citrus juice - I use the zest in the rub, and the juice in the glaze. On photo day, I used a blood orange and a Meyer lemon.
    • honey

    To Finish

    • fresh mint or cilantro
    • sliced citrus

    🔪 Instructions

    A butterflied chicken with za'atar rub on the grill before cooking.
    A butterflied whole chicken with the za'atar rub ready to go on the grill.
    • Preheat grill to 400 degrees. Combine the ingredients for the rub. Butterfly the chicken (Please!) Apply the rub (it's more of a paste) all over the bird.
    • Grill breast side down at 5:30 400 degrees for 10 minutes until you have nice sear marks. Turn chicken over, and reduce heat to about 300 degrees. Lower the lid.
    • Whisk together the glaze ingredients. Brush periodically with the glaze. Cook until the internal temperature reaches 160 degrees.
    The finished za'atar grilled chicken on the grill.
    The chicken has been turned breast side up, and brushed with glaze. It's almost done!
    • Carefully remove to a platter. Tent with foil, and cover with a towel. Allow the chicken to rest 10 minutes. The chicken will continue to cook a bit, bringing it to perfection, and all those amazing juices stay inside (where they belong)!
    • Carve and garnish as desired with citrus and herbs. Enjoy!
    The Butterflied and Grilled Za'atar Chicken sliced for serving in a cast iron plate and glazed with pomegranate and citrus sauce.

    💭 Tips

    The leftover chicken is excellent for leftovers in a salad or just warmed up!

    Serve with this Moroccan potato salad for a Middle Eastern spin on an American classic!

    ❓ FAQ

    What kind of citrus should I use?

    I used a Meyer lemon and a blood orange on photo day. I zested both, then juiced them for the glaze. Lemons and oranges work great, and I feel confident that grapefruit would as well. Lime might be risky...

    How long is my chicken likely to take on the grill?

    My small-ish chicken cooked in about 45 minutes. I TOTALLY rely on a meat thermometer!

    🧂 Useful Stuff

    Note: As an Amazon Associate I earn from qualifying purchases at no additional cost to you. This helps to offset the costs of maintaining my blog and creating awesome content! 😊

    Poultry Shears
    Za'atar
    Instant Read Thermometer

    🍷 Pairing Suggestions

    The flavors in this butterflied and grilled chicken are Persian-inspired, though it doesn't pretend to be authentic. For an elegant yet simple menu, try it with Persian-inspired pistachio pilaf and a spinach and persimmon salad with citrus vinaigrette.

    This dish is fabulous with a dry rosé. If you're more of a craft beer drinker, a saison (farmhouse ale) would be a good choice!

    With Memorial Weekend, Father's Day, and 4th of July fast upon us, you've got the incentive to give this one a try...

    Signature in red and green with chiles and limes.

    📖 Recipe

    Butterflied and Grilled Za'atar Chicken - Grilled chicken on a cutting board with citrus.

    Butterflied and Grilled Za'atar Chicken with a Citrus-Pomegranate Glaze

    Tamara Andersen
    A butterflies chicken gets rubbed down with an exotic za'atar and sumac rub, seared on the grill, and brushed with a simple citrus-pomegranate glaze until it's perfectly cooked!
    No ratings yet
    Print Recipe Save RecipeSave Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Main Dishes
    Cuisine Middle Eastern
    Servings 6
    Calories 328 kcal

    Ingredients

    • 1 whole chicken - spatchocked (butterflied)

    Rub

    • 2 tablespoons olive oil
    • 1 teaspoon garlic - minced
    • 2 teaspoons sumac
    • 2 tablespoons za'atar
    • zest of 2 citrus - (see notes)
    • 1 teaspoon sea salt
    • several grinds pepper

    Glaze

    • ¼ cup pomegranate molasses
    • ¼ cup citrus juice - (see notes)
    • 1 tablespoon honey

    To Finish

    • fresh mint or cilantro
    • sliced citrus

    Instructions

    • Preheat grill to 400 degrees. Combine the ingredients for the rub. Butterfly the chicken (Please!) Apply the rub (it's more of a paste) all over the bird.
    • Grill breast side down at 5:30 400 degrees for 10 minutes until you have nice sear marks. Turn chicken over, and reduce heat to about 300 degrees. Lower the lid.
    • Whisk together the glaze ingredients. Brush periodically with the glaze. Cook until the internal temperature reaches 160 degrees.
    • Carefully remove to a platter. Tent with foil, and cover with a towel. Allow the chicken to rest 10 minutes. 
    • Carve and garnish as desired with citrus and herbs. Enjoy!

    Notes

    I used a Meyer lemon and a blood orange. I zested both, then juiced them for the glaze. Lemons and oranges work great, and I feel confident that grapefruit would as well. Lime might be risky...
    My small-ish chicken cooked in about 45 minutes. I TOTALLY rely on a meat thermometer!
    Macronutrients (approximation from MyFitnessPal.com): 328 calories; 31 g protein; 16 g carbohydrates; 15 g fat. Keep in mind: The macros totally depend on which part of the chicken you eat, and how big the chicken is.

    Nutrition

    Calories: 328kcal | Carbohydrates: 16g | Protein: 31g | Fat: 15g

    NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com

    More Healthy and Healthyish Main Dish Recipes

    • Peruvian Beef Stew (Seco de Carne)
    • Spanish Stuffed Mini Peppers
    • Creamy Green Chile Chicken Soup
    • Rotisserie Chicken Tacos with Slaw

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    Comments

    1. Slip says

      January 26, 2021 at 7:14 am

      Family didn't like it unfortunately.

      Reply
      • Tamara says

        January 27, 2021 at 6:08 pm

        I'm sorry. Can you tell me more? They don't like za'atar? I can't address this without more information...

        Reply
    2. Terri says

      May 18, 2019 at 9:17 pm

      I really want to try za'atar and butterflying and grilling a chicken! Thanks for adding to my culinary bucket list 🙂

      Reply
      • Tamara says

        May 20, 2019 at 3:02 pm

        My pleasure Terri! I hope you enjoy it as much as we do!

        Reply
    3. Mimi says

      May 26, 2018 at 12:10 pm

      This is fabulous! I love za'atar on chicken, but you've outdone yourself with that glaze!

      Reply
      • Tamara says

        June 03, 2018 at 8:03 am

        That glaze is pretty special, and highlights the flavor of the za'atar and chicken beautifully!

        Reply

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