Za’atar Buttermilk Marinade

Prep Time: 5 minutes | Marinate Time: 30 minutes – overnight | Servings: enough for 1.5 to 2 lbs of chicken or veggies
Macros (for entire marinade): ~420 calories | 24g fat | 25g carbs | 18g protein

Hey there, let’s make something awesome

This Za’atar Buttermilk Marinade is one of those simple recipes that makes you feel like a total pro in the kitchen. It’s tangy, herby, and packed with bold Middle Eastern flavors. I first tried this combo on some grilled chicken thighs during a summer BBQ, and wow—everybody kept asking for the recipe. Since then, I’ve used it on veggies, tofu, and even halloumi.

The best part? You just whisk everything together and let the marinade do all the work while you relax.

this recipe!

Why I Love This Recipe

I make this marinade all the time because it’s:

• Super easy: Literally just mix and pour.
• Versatile: Works on chicken, tofu, veggies, or shrimp.
• Flavor-packed: Za’atar’s herby-citrusy vibes + creamy tangy buttermilk = magic.
• Perfect for grilling or roasting: Makes your proteins juicy and flavorful inside and out.
• Make-ahead friendly: The marinade keeps well in the fridge if you want to prep ahead.

What You’ll Need

• 1 cup buttermilk
• 3 tbsp za’atar seasoning
• 2 tbsp olive oil
• 1 tbsp lemon juice (freshly squeezed)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• ½ tsp black pepper
• 1½ to 2 lbs chicken thighs (boneless skinless), or protein/veggies of choice

Pro Tips

• Marinate longer for stronger flavor. 30 minutes is fine, but overnight is 🔥.
• Use full-fat buttermilk for the creamiest, most tender results.
• Za’atar quality matters. Look for blends that include sumac and toasted sesame seeds.
• Don’t overcrowd when cooking. This helps the marinade caramelize instead of steam.
• Great on the grill, stovetop, or oven. Super flexible.

Tools You’ll Need

• Medium mixing bowl
• Whisk or fork
• Measuring cups and spoons
• Zip-top bag or covered container for marinating

Substitutions and Variations

• Swap buttermilk for Greek yogurt (thin it with a little water or milk).
• No za’atar? Use Italian seasoning + sumac or lemon zest.
• Add fresh garlic for extra punch.
• Make it spicy with a pinch of red pepper flakes or Aleppo pepper.
• Works with tofu, halloumi, eggplant, or shrimp instead of chicken.

Make-Ahead Tips

• The marinade can be made and stored in the fridge up to 3 days ahead.
• Chicken or veggies can be marinated overnight for max flavor.

Instructions

STEP 1: Whisk the Marinade

In a medium bowl, pour in 1 cup buttermilk, add 3 tbsp za’atar, 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, and ½ tsp black pepper. Whisk until smooth and creamy.

STEP 2: Add the Protein

Place 1½ to 2 lbs boneless skinless chicken thighs into the bowl of marinade. Turn to coat every piece thoroughly. Make sure the marinade gets into all the little folds of the chicken.

STEP 3: Marinate

Cover the bowl or transfer the chicken and marinade into a zip-top bag. Refrigerate for at least 30 minutes or up to overnight.

STEP 4: Cook the Chicken (Grill or Pan-Fry Recommended)

Remove the chicken from the marinade, letting the excess drip off. Grill or pan-fry over medium heat for 6–7 minutes per side until cooked through and nicely browned.

STEP 5: Serve

Transfer the grilled chicken to a plate. Sprinkle with a little extra za’atar and fresh parsley if you like. Serve warm.

Leftovers + Storage Tips

• Store cooked chicken in an airtight container in the fridge for up to 4 days.
• Reheat gently in a skillet or microwave.
• Tastes great cold on a salad or in a wrap the next day.

Why This Recipe Works (Quick Science)

• Buttermilk: Its acidity tenderizes proteins without making them mushy.
• Za’atar: The sumac brings bright citrusy flavors, balancing the richness of the buttermilk and oil.
• Salt + oil: Help the flavors soak deeply into the meat and keep it juicy.
• Resting in marinade: Gives time for flavors to infuse and tenderize.

Meal Plan Ideas

• Grill extra: Use leftovers for salads and wraps.
• Serve with roasted veggies and couscous for a full meal.
• Add to a grain bowl: Farro, chickpeas, and fresh herbs.
• Use on skewers: Alternate chicken with bell peppers and onions.

Common Mistakes

• Skipping the marinade time: Even 30 minutes makes a difference.
• Cooking on too high heat: Can burn the marinade before the chicken cooks through.
• Using low-fat buttermilk: Still works, but full-fat gives better texture and taste.
• Crowding the pan: Leads to steaming instead of browning.

What to Serve With

• Lemon couscous
• Simple cucumber yogurt salad
• Roasted potatoes
• Grilled pita bread
• Pickled red onions

FAQ

Q: Can I bake this instead of grilling?
A: Yep! Bake at 400°F for about 20–25 minutes or until the chicken hits 165°F inside.

Q: Can I freeze the marinated chicken?
A: Yes, freeze the chicken in the marinade before cooking. Thaw overnight in the fridge, then cook.

Q: Is za’atar spicy?
A: Nope. It’s herby, tangy, and nutty. Not spicy at all.

Q: Can I use this marinade on veggies?
A: Absolutely. It’s awesome on zucchini, eggplant, and mushrooms.

Let’s Wrap It Up

And that’s it! Super simple, right? I hope this Za’atar Buttermilk Marinade becomes one of your go-to recipes. If you try it, leave me a comment and let me know what you put it on—and feel free to ask me any questions along the way. Happy marinating!