Orange Pomegranate Za’atar Chicken Marinade

This Orange Pomegranate Za’atar Chicken Marinade is a vibrant and aromatic blend that infuses chicken with a captivating mix of flavors.

Freshly squeezed Cara Cara orange juice and zest provide a sweet citrus burst, while pomegranate molasses adds a rich, tangy depth.

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The addition of green za’atar—a Middle Eastern spice blend featuring herbs like thyme and oregano—imparts a savory, herbaceous note. As it does for this dish, Green Za’atar Beef And Red Pepper Stir-Fry.

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Olive oil ties the ingredients together, ensuring the chicken remains tender and juicy.

This marinade not only enhances the flavor but also adds a refreshing, exotic twist to your chicken dishes.

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Orange Pomegranate Za’atar Chicken Marinade

This recipe will marinate about 2 pounds of chicken breast, thighs and legs. You can choose to debone and remove the skin or not.

Juice and zest of 1 Cara Cara orange

2 tablespoons pomegranate molasses

1 clove garlic, minced for extra flavor

1 tablespoon green za’atar

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

In a mixing bowl, combine the Cara Cara orange juice and zest, pomegranate molasses, garlic, olive oil, green za’atar, salt, and pepper.

 Whisk the ingredients together until well combined. The mixture should have a balanced consistency that coats the chicken nicely.

Marinate the Chicken

 Place the boneless, skinless chicken pieces (breasts, thighs, legs) in a resealable plastic bag or a shallow dish.

 Pour the marinade over the chicken, ensuring that each piece is well coated.

 Seal the bag or cover the dish with plastic wrap and refrigerate. Let the chicken marinate for at least 1 hour, preferably up to 4 hours, to allow the flavors to penetrate the meat.

If you’re short on time, a 30-minute marinade will still impart some flavor.

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Cook’s Notes

You can also score the meat, which refers to making shallow cuts or slashes on the surface of the meat.

This technique is often used for several reasons:

1. Flavor Infusion
2. Tenderization
3. Even Cooking
4. Aesthetic Appeal
5. Preventing Curling (this works for pork chops)

When scoring meat, it’s important to make sure the cuts are not too deep. Generally, they should be about 1/8 to 1/4 inch deep, depending on the thickness of the meat.

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This ensures that the meat holds together during cooking while still allowing the benefits of scoring.

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Cook the Chicken

You can choose to grill, bake, or pan-sear the chicken, like this One Skillet Herb Butter Chicken Breast, until it’s cooked through with an internal temperature of 165 degrees.

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Plated chicken breasts marinated in our featured recipe: Orange Pomegranate Za’atar Chicken Marinade.

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More Culinary Reading About Chicken

• How To Handle Raw Chicken
• How To Pouch Chicken Thighs With Your Instant Pot
• How To Successfully De-Bone Chicken Thighs
• Why You Can Eat Rare Beef & Pork but Not Chicken

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