published Apr 04, 2022, updated Jul 03, 2024 Grilled tahini chicken is succulent and dripping with all of the best flavors of the Mediterranean. The marinade is quick and simple to make, and it doubles as a creamy sauce to drizzle over the charred, smoky chicken. Tahini paste is key to not just the juicy, tender meat, but also its delicious flavor. It makes many a creamy dip, sauce, condiment, and even a dressing! In this tahini chicken recipe, its sweet and nutty taste is paired with fresh parsley and rosemary, lemon, shallots and garlic, and tangy Greek yogurt — plus a little heat from the red pepper flakes. This is a common trend in Mediterranean cooking — plenty of herbs, bright citrus, and sharp, earthy spices. Similar marinades lend these fresh tastes and fragrances, and favor wholesome ingredients that retain their natural flavors. Serve your juicy tahini chicken with barley salad, vegetables, or rice.
Recommended Tools
Ziploc Bag – A handy way to marinate any protein — you can massage the liquid into the meat without getting your hands dirty! Grill – If the weather’s not right for grilling, you can prepare this tahini chicken recipe on the stovetop with a grill pan.
Storing and Reheating
Refrigerate leftover tahini chicken in an airtight container for up to 4 days. Don’t store in leftover marinade — the excess marinade must be discarded.
Chicken – I always prefer grilling skinless, boneless chicken thighs. They cook quickly, and the dark meat stays juicy even when it’s grilled at a high temperature. Tahini Paste – A creamy, nutty paste made from sesame seeds — a bit like peanut butter but more subtle. Herbs – Two of the most common Mediterranean herbs, chopped parsley and rosemary, are included in the sauce and marinade. Some other herbs you could use as a substitute include oregano, marjoram, and tarragon. Shallots – Chop ⅓ cup worth of shallots. Red onions are more onion-y, but a good, Mediterranean substitute for shallots. Leeks, chives, and scallions are all decent onions to add to tahini chicken if needed. Garlic – Mince fresh or use jarred garlic in the marinade. Powdered will not be potent enough to truly penetrate and flavor the marinated tahini chicken. Lemon – You will need at least two medium lemons to get enough zest. One medium lemon should yield enough juice — or you could use bottled. Plain Greek Yogurt – Regular plain yogurt can be used in its place, or even sour cream. Red Pepper Flakes – Ground cayenne, chili powder, or chipotle are decent substitutes. You can also use regular, freshly cracked black pepper if that’s what you have.
Reheat in the oven between 300 and 350 degrees F, wrapped in tinfoil, until warmed through. Leftovers can also be microwaved in 60-second increments. Love this recipe? Share it with the world on Pinterest.
