(Jamie Geller)

INGREDIENTS

• 1/2 cup lemon juice
• 1/4 cup olive oil
• 1 tsp. salt
• 1 tsp. pepper
• 2 tablespoons Za’atar
• 2 whole chickens, cut up into 1/4s or 8 thighs or equivalent

PREPARATION

1  Combine marinade ingredients and pour over the chicken in a large ziploc bag. Swish it around a bit so the pieces are fully saturated. Let the chicken marinate in the fridge for at least 3 hours or longer. (Let it go overnight for maximum flavor.)
2 Lay the chicken on a HOT grill, skin side down, for 15 minutes. Turn over and grill for an additional 10 minutes. Remove to a serving platter and let it rest for 5 minutes before serving.