Tahini-Marinated Chicken Thighs
02
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?!
Yep.
I love shawarma bowls. And tahini sauce. And chicken thighs.
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
Ingredients
- Chicken
- 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)
- Salad
- 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
- Rice
- Pilaf recipe only from this post
Directions
- 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.
Chicken and salad recipe adapted from Cooking Light
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Mmmmm I’m feeling like I want to try this marinade on halloumi. YUM.
Ooh I bet that would be good!