So I haven’t updated the blog in ages (because 2020) and here I finally am giving you something that’s similar to so many other things I’ve posted?!
If you’re like me, what’s wrong with having another recipe you love up your sleeve?
This recipe is a bit different because tahini is used as part of the marinade. Instead the warm spices I use in my shawarma, this chicken is a little more savory, with nuttiness from the tahini and just a little bit of woodsiness from the rosemary.
Woodsiness. Honestly sometimes describing food can be so dumb. 😂
The point is, it’s good and fast and tasty. It’s also healthy and easy and pretty. Win-win(-win-win-win-win).
Tahini-Marinated Chicken Thighs
- 15 minutes (+ marinating)
- 15-40 minutes (dependent on making rice)
- 4 servings
- 1/4 cup tahini, well stirred
- 3 Tbsp. chopped fresh flat-leaf parsley
- 3 Tbsp. olive oil
- 3 Tbsp. water
- 1 Tbsp. finely chopped fresh rosemary
- 2 tsp. lemon zest
- 2 Tbsp. lemon juice
- 1/4 tsp. crushed red pepper flakes
- 2 cloves garlic, presssed
- 1 small shallot, finely minced or grated
- 6-8 boneless/skinless chicken thighs (about 1-1/2 lbs)
- 1 large cucumber, chopped
- 2 medium tomatoes (about 1-1/2 cups), chopped
- 1/2 cup freshly chopped parsley
- 2 Tbsp. freshly chopped mint
- 1 Tbsp. lemon juice
- 1 Tbsp. olive oil
- Pilaf recipe only from this post
- To prepare chicken, whisk together the first 10 ingredients in a bowl. Reserve 1/4 cup of the mixture. Place remaining tahini mixture and chicken in a large container or ziplock bag; turn to coat chicken. Refrigerate 8 hours or overnight.
- Remove chicken from the marinade and season with salt. Grill over medium heat for 4-5 minutes per side, or until cooked through (alternatively you can pan-fry or broil the chicken).
- To prepare the salad, combine cucumber and next 5 ingredients in a bowl. Season to taste with salt and pepper, tossing gently to combine.
- Serve the chicken with salad and rice, drizzling the reserved tahini mixture over the top.