This tahini chicken recipe uses ingredients that can be found throughout the year so it’s always seasonal, delicious, and easy to make.
According to recipe author, Kevin O’Leary, roast chicken comes out moist, juicy, and tender every time with this recipe.
He attributes this to a Mediterranean-flavored marinade: garlic and shallots, parsley and rosemary, and Greek yogurt brightened with a splash of lemon and spicy red pepper flakes.
“The sesame tahini paste adds a nutty and savory flavor that takes this dish to the next level.”
The chef also recommends keeping the marinating time to a minimum with this recipe.
“Regardless of the type of protein, make sure your marinating time is no less than 24 hours. For chicken, if an acid like lemon juice is in the marinade, I usually like to keep the marinade for 4 hours because the meat can start to fall apart and have a mushy texture. , but at night it’s okay.
Serve with grilled vegetables or your favorite summer side.
ingredient
- 2 lbs boneless skinless chicken thighs
- ¼ cup olive oil
- ⅓ cup tahini paste
- 1 onion finely chopped, (See Note 1)
- 3 crushed garlic cloves
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- ¼ cup finely chopped parsley
- 2 tablespoons finely chopped fresh rosemary
- 3 teaspoons of water
- 3 teaspoons lemon juice (See Note 2)
- 2 teaspoons of lemon zest
- 2 tablespoons plain Greek yogurt
- 1 teaspoon of water
instructions
In a medium bowl combine the oil, tahini, shallots, garlic, salt, red pepper flakes, herbs, water and lemon juice and zest. Stir to mix well. Take ¼ cup of marinade and set aside.
For the provided marinade, add 2 teaspoons of Greek yogurt and 1 teaspoon of water and stir. Cover and refrigerate until serving.
In a large ziplock bag add the chicken and pour the tahini marinade over, seal and massage with your hands to coat.
Refrigerate for a maximum of 4 hours.
Preheat grill to 400° F. Clean grill and coat with cooking spray. Shake the excess marinade from the chicken and grill and cook 2-4 minutes per side depending on the thickness of the chicken, guaranteed. Discard marinade and bag.
Serve with the marinade drizzled on top.
The recipe author also notes that onions vary in size, but you’ll need about ⅓ of the total cup as well as the juice of half a medium-sized lemon.
This recipe was found at silkroadrecipes.com
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