1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1 teaspoon sesame seeds
1 cup heirloom or vine ripe tomato, diced small
2 cup cucumber, diced small
1 teaspoon minced fresh fresno chile
1/4 cup chiffonade parsley
Juice of 2 lemons
3 tablespoons safflower oil
1/4 cup *za’atar spice blend
8 bone-in chicken thighs, about 8 ounces each
Preheat a gas grill to medium high for 15 minutes.
While the grill heats, make the salad. In a small sauté pan, toast the coriander seeds, cumin seeds and sesame seeds over medium heat, shaking frequently until lightly toasted and fragrant. Remove from heat and allow to cool a bit. Crush seeds in a mortar and pestle until uniformly cracked and ground slightly. Then combine
in a medium bowl with the tomato, cucumber, fresno chili, parsley, lemon juice, and salt to taste. Toss to combine and set aside.
Sprinkle chicken generously with salt and toss with safflower oil to coat. Sprinkle liberally with the za’atar, pressing to adhere.
Put the thighs on the grill, skin-side down, and cook for about 6-8 minutes; until skin is crisped, but spices are not overly browned.
Flip and cook 6 to 8 minutes.
Thighs are done when a thermometer inserted in the thickest part of the thigh reads 165F. Remove from heat and serve with the salad.
*Za’atar is becoming more widely available in specialty markets, or gourmet grocers.