Tahini-Marinated Mediterranean Grilled Chicken Recipe
If you're on the lookout for a new take on chicken for the upcoming grilling season, this preparation, which uses nutty tahini as both a marinade and sauce, should be at the top of your list. Recipe developer Ashley Altan shares, "The versatility of this dish is what makes it so appealing." Thanks to the mild earthy flavors and the pleasant herbal touch, this chicken is a winner no matter what else is on the table. Altan suggests serving it "with rice, and virtually any hot vegetable, or salad." If you're thinking it's the perfect dish to whip up for a cookout, you're on the right track.
Whether you're hosting or not, this tahini-marinated Mediterranean grilled chicken is a satisfying meal to enjoy. Plus, Altan notes that "any leftovers can be stuffed into a piece of bread for a fast, on-the-go meal." A dish that works just as well as a revamped leftover gets bonus points from us. Read on for the steps to this easy chicken recipe.
Gather the ingredients for this tahini-marinated Mediterranean grilled chicken
For the marinade, you'll need tahini, "a savory and nutty Middle Eastern condiment made by grinding sesame seeds." Take note: If you are opening a new jar, the tahini may be "thinner and runnier on top and denser on the bottom," which is totally normal, "since the oils rise to the top, leaving the crushed sesame seed portions at the button." However, for optimal consistency, stir it properly before measuring it out.
Next, you'll need water, olive oil, lemon zest and juice, sumac, paprika, ground coriander, dried oregano, dried mint, fresh parsley (chopped), garlic cloves (minced), salt, and pepper. If you've never used sumac, our recipe developer notes that it "adds a bright lemony undertone to the dish." To add creaminess to the sauce, you'll need full-fat yogurt. Don't skimp on the fat; Altan explains that "the idea is to create a creamy mouth feel in the sauce that nonfat yogurt simply cannot replicate." Finally, boneless, skinless chicken thighs are the protein of choice for this delicious grilled dish.
Start by making the marinade
To make the marinade, add the tahini, water, olive oil, lemon zest and juice, sumac, paprika, coriander, oregano, mint, parsley, garlic, salt, and pepper to a medium mixing bowl and stir properly until you have a smooth mixture. Altan describes, "The end result should be a rich, creamy marinade."
Measure ¼ cup of the marinade into a separate small bowl and mix in the yogurt until the mixture is uniform. Set it aside for later — you'll use it as a dipping sauce for the grilled chicken.
Coat the chicken and marinate
Transfer the chicken thighs to a big bowl and season them with salt and pepper to taste, turning them over to get both sides. Then, pour the tahini marinade over top and toss the chicken to properly coat the thighs. Cover the bowl with plastic wrap and refrigerate it for a minimum of 30 minutes or up to 2 hours.
Heat the grill to cook
When you're ready to cook the chicken, preheat the grill over medium-high heat. When it gets nice and hot, oil the grates freely to reduce sticking. Place the thighs on the grill and cook them for 10 minutes per side. Check that the internal temperature reaches 175 F before removing them from the grill.
Serve this tasty chicken with extra sauce
Once the chicken is ready, transfer it to a serving plate along with the reserved yogurt dipping sauce; Altan raves that "you'll want to dip and drizzle on just about everything." As mentioned, this tasty chicken recipe pairs well with so many sides. Our recipe developer suggests serving it "with fluffy, buttery rice and a simple shepherd's salad for dinner." If you'd rather eat with your hands, she suggests using "a flour tortilla or pita and spread tahini yogurt sauce on it, add thinly sliced chicken, diced onion, pickles, herbs, and tomatoes to make a wrap."
Leftovers should be sealed in an airtight container for up to three days. Altan recommends reheating the chicken in the microwave for 2 1/2 to 3 minutes, or tossing it in a nonstick skillet over medium heat for 3 to 5 minutes on each side. We're not so sure we'll be left with extras!
- ⅓ cup tahini
- ⅓ cup water
- 2 tablespoons olive oil (plus more for the grill)
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon sumac
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon dried mint
- ¼ cup fresh chopped parsley
- 2 garlic cloves, minced
- salt, to taste
- pepper to taste
- 2 tablespoons full-fat yogurt
- 2 pounds boneless & skinless chicken thighs
- Add the tahini, water, olive oil, lemon zest and juice, sumac, paprika, coriander, oregano, mint, parsley, minced garlic, salt, and pepper to a mixing bowl and stir until well combined as a creamy marinade.
- Reserve ¼ cup of the marinade and combine it with the yogurt in a separate bowl and mix until creamy. Set it aside for later.
- Place the chicken thighs in a big bowl and season with salt and pepper on both sides.
- Pour the rest of the tahini marinade over the chicken and toss until completely coated.
- Cover the bowl with plastic wrap and place it in the fridge for at least 30 minutes or up to 2 hours.
- Preheat the grill over medium-high heat.
- Once hot, liberally oil the grates.
- Cook the chicken thighs for 10 minutes on each side, or until the internal temperature reaches 175 F.
- Serve the chicken with the reserved yogurt sauce.