Ingredients & Instructions

1. 1

   Marinade

   • 1 tb coriander seeds
   • 2 tsp cumin seeds
   • 6 green bird’s eye chilies or 3 serrano chilies
   • 4 garlic cloves
   • 1/4 tsp ground cardamon
   • zest of 1 lemon
   • 1 c fresh parsley leaves
   • 1 1/4 c fresh cilantros, stems included
   • 2 tb fresh mint leaves
   • 1/2 c extra virgin olive oil
   • kosher salt, to taste

   In a small pan, dry toast the coriander and cumin seeds just until fragrant. Add this to your blender along with the chilies and garlic. Give this a quick blend to break everything down. Add in the remaining ingredients and blend until everything is just combined. Set aside 1/4 cup of this marinade.

2. 2

   Chicken

   • 1 pasture-raised chicken, split in half
   • kosher salt
   • freshly cracked black pepper

   Season the chicken with salt and pepper on both sides. Coat with the marinade all around. Cover tightly with plastic and refrigerate for 12 hours. Let the chicken sit at room temp for 1 hour before grilling.

   Heat your grill to around 400 degrees, and add the chicken skin side up. Grill the chicken slowly, constantly flipping to allow even browning and good charring. Once the chicken is almost done, spoon over the reserved marinade and continue cooking to let the marinade adhere. Rest the chicken for 10 minutes before serving.

3. 3

   Za’atar Yogurt

   • 1/2 c plain greek yogurt
   • 1 garlic clove, grated
   • 2-3 tsp fresh lemon juice
   • 2 tsp za’atar
   • kosher salt, to taste

   In a small bowl, combine all of the ingredients. Serve along side the grilled chicken.