Zhug-Infused Chicken

A vibrant, spicy chicken dish brings a burst of Middle Eastern flavor to your table with the zesty and herb-packed zhug sauce. It's an easy way to add a delicious kick to your weeknight dinners that everyone will love.

★★★★☆4.8(4 reviews)Updated: Mar 31, 2026

Prep Time 20 min

Cook Time 45 min

Total Time 1 hr 5 min

Difficulty Hard

Ingredients 0/8

¾ cup zhug sauce, divided 1 boneless chicken breast 2 chicken legs, bone-in and skin-on 2 bone-in chicken thighs with skin 2 whole artichokes ½ lemon, juiced ½ cup pitted Kalamata olives, drained ½ cup marinated sun-dried tomatoes, drained

Why You'll Love This Recipe

This dish bursts with bold flavors thanks to the spicy and herbaceous zhug sauce. It’s a simple way to add a Middle Eastern twist to your usual chicken, making each bite exciting and vibrant.

Tips From The Kitchen

- Marinate the chicken for at least 30 minutes to let the flavors fully develop.
- Use fresh herbs in the zhug for the best taste and aroma.
- Cook the chicken over medium heat to ensure it stays juicy and doesn’t dry out.

Step 1

Rub about a tablespoon and a half of zhug sauce over each piece of chicken. Pop them in the fridge to marinate for at least an hour. When you're ready to cook, take the chicken out about 30 minutes beforehand so it can come up to room temperature.

Step 2

While the chicken is marinating, prepare the artichokes. Peel away the tough outer leaves until you get to the softer core leaves and hearts. Cut the artichokes into quarters and toss them in a bowl filled with water and a splash of lemon juice. Give them a good mix and set them aside to keep fresh.

Step 3

Heat your oven to 400°F (200°C). Place the chicken pieces in a deep baking dish. Drain the artichokes and nestle them around the chicken, pressing them down a bit so they stay moist while cooking. Scatter some olives and sun-dried tomatoes on top for extra flavor.

Step 4

Bake everything uncovered for about 45 minutes, or until the chicken is fully cooked through and the juices run clear. If you have a meat thermometer, the internal temperature should reach 165°F (74°C). Once done, let it rest a few minutes before serving.

Serving Ideas To Try

Serve with warm pita bread or alongside fluffy couscous to soak up the sauce. A fresh salad or roasted vegetables also pair nicely to balance the spicy heat.

How To Store This Recipe

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the chicken, and add a splash of water or broth if needed to keep it moist.

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By Daniel Carter

Recipe Developer

Daniel focuses on practical, easy-to-follow recipes designed for everyday home cooking.