Z’aatar Spiced Chicken Thighs with Cucumber Yogurt

8 Chicken thighs

3 Tbsp. olive oil

2 Tbsp. Z’aatar spice blend

2 cups full fat Greek yogurt

¼ cup sour cream

½ cucumber

2 Tbsp. chopped fresh dill

Zest of one lemon

Juice of half a lemon

Salt and pepper to taste

Turn your grill on high before getting started—let grill preheat with lid closed for at least 30 minutes. Coat chicken thighs with oil and Z’aatar and rub to coat each thigh evenly with oil and spice. Season with salt and pepper. Place chicken thighs skin side down on a hot grill, leaving plenty of space between each thigh for steam to escape. Grill on high on the skin side for 5 minutes, then lower grill temperature to medium, low. If you are cooking on charcoal, rake some of the coals to one side, creating an indirect heat source so the chicken cooks slower. After about 10 minutes, turn chicken thighs over and cook skin side up until they are cooked through—160 degrees on a thermometer placed against the bone at the thickest part of the chicken. While chicken is resting off the grill, prepare the cucumber yogurt: grate the cucumber on a cheese grater—you can leave the skin on or remove it. In a small bowl, combine the yogurt, sour cream, cucumber, dill, lemon zest and juice. Mix well and season to taste with salt and pepper. Serve chicken thighs with a dollop of the yogurt sauce and any grilled veggies of your choice!