Grilled Chicken with Za'atar and Cumin Aioli

By mirandavoegeli

"When I came to London, everyone wanted the chicken breast," says Silvena Rowe. "But I love the leg and thigh the most." With this dish, everyone wins. She marinates chicken halves and grills them over medium heat so the skin slowly crisps as the meat gently cooks through.

2-4 servings

Recipe by Silvena Rowe

Photograph by Jason Lowe

July 2011

Ingredients

• Chicken:
• 2 heads of garlic, top third cut off
• 6 tablespoons olive oil, divided
• 1 3-4-pound chicken, cut in half lengthwise, backbone removed
• 1/4 cup Za'atar (click for recipe)
• 1 1/2 teaspoons lemon zest and 3 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh rosemary
• 1 small serrano chile, seeded, minced
• 2 teaspoons dried marjoram
• Kosher salt and freshly ground black pepper
• Cumin Aioli:
• 1 teaspoon cumin seeds
• 2 large egg yolks (preferably organic)
• 1 tablespoon fresh lemon juice
• 1 small garlic clove, minced
• 1/2 cup grapeseed oil
• 1/4 cup extra-virgin olive oil
• Kosher salt

Details

Servings 2
Adapted from bonappetit.com

Preparation

Step 1

Aioli:

Stir cumin in a small skillet over medium heat until fragrant, 2 minutes; let cool. Coarsely grind in a spice mill. Whisk yolks, lemon juice, and garlic in a small bowl. While whisking, slowly pour in grapeseed oil drop by drop, then olive oil, whisking vigorously until emulsified. Whisk in cumin and 1/2 teaspoon water. Season with salt. Cover; chill.


Chicken:

Preheat oven to 400°. Put garlic on a large sheet of foil. Drizzle with 1 tablespoon oil and wrap tightly with foil. Roast until tender and golden brown, 45-50 minutes. Let cool.

Place chicken in a 13x9x2" glass baking dish. Sprinkle 2 1/2 tablespoons za'atar over chicken. Squeeze roasted garlic cloves out of skins and into a small bowl; mash into a paste with the back of a fork. Add 4 tablespoons oil, lemon zest and juice, rosemary, chile, and marjoram; whisk to blend. Pour over chicken; turn to coat. Cover; chill overnight.

Season chicken with salt and pepper; let stand at room temperature 30 minutes. Meanwhile, build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Brush grill rack with remaining 1 tablespoon oil. Grill chicken, turning occasionally, until skin is crisp and browned and an instant-read thermometer inserted into the deepest part of thigh without touching bone reads 160°, about 35 minutes. Transfer chicken to a cutting board, sprinkle with remaining 1 1/2 tablespoon za'atar, and let rest 10 minutes.


Cut each chicken half into 4 pieces and serve on a platter with Cumin Aioli.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [e-mail]. To see more recipes like this one, check out more Turkish recipes from Chef Silvena Rowe.