Grilled Za'atar Chicken and Cumin Eggplant

Name: Grilled Za'atar Chicken and Cumin Eggplant
Cook time: 12 min
Total time: 9 h 42 min
Yield: 4 servings
Ingredients: 4 chicken breasts, pounded to an even thickness; 1/2 cup olive oil; 1/4 cup white wine or lemon juice; 2 tablespoons za'atar; 3 cloves garlic, minced or grated; 4 tablespoons finely chopped mint; 1 tablespoon lemon juice; 1 cup Greek yogurt (fat-free); 1 teaspoon white vinegar; 1 teaspoon za'atar; 2 garlic cloves, grated; 1 large eggplant, peeled if desired; Olive oil for brushing; 1-2 tablespoons cumin; 1 teaspoon salt

This grilled dish features marinated chicken breasts seasoned with za'atar and cumin-spiced eggplant, served with a minted yogurt sauce. You'll need chicken breasts, olive oil, za'atar, eggplant, cumin, and Greek yogurt.

POULTRYGRILLINGDINNERMIDDLE EASTERN COMFORT

Marinate: 9 hours
Inactive: 30 minutes
Cook: 12 minutes
Total: 9 hours, 42 minutes

Instructions

1.
Crush the mint to release its flavors for the mint-yogurt sauce.
2.
Combine all yogurt sauce ingredients in a food processor and blend quickly. Refrigerate until serving.
3.
Mix chicken marinade ingredients in a dish. Add chicken, coat well, refrigerate for about 9 hours.
4.
Preheat grill to medium-high heat 30 minutes before cooking.
5.
Grill chicken about 6 minutes per side until internal temperature is between 150°F and 160°F.
6.
Let chicken rest; internal temperature will rise further.
7.
Slice eggplant into 1/2 inch rounds, brush with olive oil, rub with cumin and salt.
8.
Grill eggplant slices for about 3 minutes per side until tender and charred, aligning with chicken's readiness.

Chicken

Minted-yogurt Sauce

Eggplant