Grilled Tahini Chicken
Grilled tahini chicken is marinated with the nutty sesame paste tahini, fresh herbs, garlic and lemon for a flavorful Mediterranean meal.
- Prep time
- 15 min
- Cook time
- 8 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 lbs chicken thighs boneless (skinless)
- 1/4 cup olive oil
- 1/3 cup tahini paste
- 1 shallot ( finely chopped, (See Note 1))
- 3 cloves garlic (minced)
- 1/2 tsp kosher salt
- 1/4 tsp red pepper flakes
- 1/4 cup parsley (finely chopped)
- 2 tbsp fresh rosemary (finely chopped)
- 3 tbsp water
- 3 tbsp lemon juice ((See Note 2))
- 2 tbsp lemon zest
- 2 tbsp Greek yogurt (plain)
- 1 tbsp water
Instructions
- 1
In a medium sized bowl combine the oil, tahini, shallot, garlic, salt, red pepper flakes, herbs, water and lemon juice and zest. Stir to mix well. Scoop out 1/4 cup of marinade and set aside.
- 2
To the reserved marinade, add 2 tablespoons of Greek yogurt and 1 tablespoon of water and mix. Cover and refrigerate until serving.
- 3
In a large gallon sized ziplock bag add the chicken and pour tahini marinade over, seal and massage with hands to coat. Marinate chicken for at least 30 minutes to 24 hours in the refrigerator to infuse it with flavors and help tenderize the meat.
- 4
Preheat your grill to 400°F. Clean grill and coat with cooking spray. Shake excess marinade from chicken and grill and cook 4 minutes per side depending on thickness of chicken, covered. Internal temp should reach 165°F. Discard marinade and bag.
- 5
Serve with reserved marinade drizzled on top.