Dry Rubbed Grilled Chicken

Dry Rubbed Grilled Chicken


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , , ,

Yields or Serves:  

[Total: 3   Average: 5/5]

Crispy chicken with an herby twist is a total crowd pleaser. Za’atar is a Middle Eastern spice blend that can be found in specialty markets.

  • 1 Teaspoon Sugar
  • 2 Teaspoons Lemon Zest
  • 1 Teaspoon Smoked Paprika
  • 2 Teaspoons Za’atar
  • 2 Teaspoons Kosher Salt
  • 1 Teaspoon Freshly Ground Pepper
  • 1 Chicken (3 to 4 Pounds Cut Into Pieces)
  • 3 Tablespoons Olive Oil
  1. In medium-size bowl combine sugar, lemon zest, sumac, za’atar, kosher salt, and pepper. Rub onto chicken pieces. Cover with plastic wrap and place in refrigerator for 2 hours. Lightly oil a grill or grill pan with 1 teaspoon oil. Grill chicken, skin side down, over a medium heat 30 to 35 minutes until skin is crisp and golden. Turn once and drizzle with remaining olive oil.
  2. Remove from grill (or grill pan) and serve either warm or cold.
  3. Serves 4
  4. "Work With What You Got!"
  5. © Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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