Ingredients

• 2 pound boneless, skinless chicken thighs, patted dry
• 0.25 cup extra-virgin olive oil
• 3 tablespoon fresh lemon juice
• 4 garlic, minced
• 2 teaspoon dried oregano
• 1 teaspoon kosher salt
• 0.5 teaspoon freshly ground black pepper
• 1 cup plain full-fat Greek yogurt
• 2 teaspoon za'atar seasoning blend
• 1 tablespoon fresh lemon juice
• 2 cup cherry tomatoes, halved
• 2 tablespoon extra-virgin olive oil
• 0.25 teaspoon kosher salt
• 0.25 cup fresh parsley, chopped
• 0.25 cup crumbled feta cheese, crumbled
• 1 lemon, cut into wedges

Steps

1. In a large bowl, whisk together 1/4 cup olive oil, 3 tablespoons fresh lemon juice, minced garlic, dried oregano, kosher salt, and black pepper.
2. Place the dried chicken thighs in a shallow dish or zip-top bag and pour the marinade over them, turning to coat all sides evenly. Cover and refrigerate for at least 1 hour and up to 8 hours.
3. While the chicken marinates, prepare the za'atar yogurt sauce: in a small bowl, stir together the Greek yogurt, za'atar seasoning blend, and 1 tablespoon fresh lemon juice. Season to taste with salt and pepper, then cover and refrigerate until ready to serve.
4. Remove the chicken from the refrigerator and let it sit at room temperature for 10 minutes before grilling.
5. Preheat your grill to medium-high heat (about 400°F). Oil the grill grates well to prevent sticking.
6. Remove the chicken from the marinade, allowing excess liquid to drip off. Discard the remaining marinade.
7. Place the chicken thighs on the preheated grill, skin-side down if available. Grill for 6–7 minutes without moving to develop a golden crust and grill marks.
8. Flip the chicken and continue grilling for another 6–7 minutes, until the internal temperature reaches 165°F when measured at the thickest part of the thigh with an instant-read thermometer.
9. While the chicken finishes cooking, toss the halved cherry tomatoes with 2 tablespoons olive oil and 1/4 teaspoon salt in a small bowl.
10. In the final 2 minutes of grilling the chicken, move the chicken to a cooler side of the grill or reduce heat to medium. Place the tomatoes in a grill basket or on a sheet of foil on the grill, and cook for 2–3 minutes, shaking occasionally, until the tomatoes are blistered and charred.
11. Transfer the grilled chicken to a cutting board and rest for 3–5 minutes before serving.
12. Divide the chicken thighs among four plates and top each with a generous dollop of za'atar yogurt sauce.
13. Scatter the charred tomatoes around the chicken, then garnish with fresh chopped parsley and crumbled feta cheese.
14. Serve immediately with lemon wedges on the side.