There’s a million ways to dress up chicken and this Tahini Grilled Chicken is one more in my recipe arsenal to share with you. It’s not over powering in sesame flavor and the zesty herb yogurt marinade adds a tenderizing quality to the chicken. Just amazing flavors!
Tahini Grilled Chicken
This grilled chicken pairs nicely with a refreshing Shirazi Salad with Chickpeas and makes for a quick mid-week meal if you plan ahead and marinate the night before.
What’s in the tahini marinade?
And the marinade my friends is absolutely delicious. The tahini is just part of it.
Made with fresh parsley and rosemary, lemon and shallots it’s easy to mix and all you do is pour over the chicken in a plastic zip bag and marinate overnight.
I love the charred flavor that grilling gives and the tahini just adds to it. This Tahini Grilled Chicken is great for summer grilling!
What is tahini?
The word itself is derived from the Arabic word tahana, meaning “to grind,” and it’s a puree made from ground raw or toasted white sesame seeds. It can be found in most markets these days or online. It comes in a thick paste with no additives or a thinner version, typically with lemon, water, and garlic added to the mix.
It’s mostly known as the main flavoring in hummus and baba ghanoush and can be served as a dip on its own, too.
A fairly light and healthy dinner or lunch to serve your family, it is great wrapped up in pita or any of your favorite bread wraps.
I like this tahini grilled chicken served simply with the Shirazi Salad with Chickpeas a beautiful salad comprised of chopped tomatoes, cucumbers, parsley and my addition of chickpeas that get dressed in olive oil and lemon. I omitted the usually added diced, red onion because of the shallots in the marinade dressing that’s drizzled on top.
The marinated grilled chicken leftovers are even better the next day in a sandwich. Enjoy!
For other grilled chicken dishes, try my:
- Amazing Thai Grilled Chicken
This Amazing Thai Grilled Chicken delivers BIG time on flavor using fresh lemongrass and fish sauce in the marinade.
- Honey Glazed Harissa Grilled Chicken
This Honey Glazed Harissa Grilled Chicken has just the right kiss of heat and the honey sweetens this up for a twist on the regular BBQ grilled chicken.
If you’d like other hummus ideas, try my:
- Hummus with Lamb and Lemon Herb Sauce
Known in the Middle East as Hummus Kawarma, this Hummus with Lamb and Lemon Herb Sauce is downright delectable!
- Cilantro Jalapeño Hummus
When it comes to snacking and dips, I must say that hummus is my go to for being healthy, filling and versatile. I like to spice mine up a bit and this Cilantro Jalapeno Hummus is a kicker in flavor.
Tahini Marinated Grilled Chicken
- 8 chicken thighs boneless, skinless
- 1/4 cup olive oil
- 1/3 cup tahini paste
- 1 shallot finely chopped (See Note 1)
- 3 garlic cloves minced
- 1/2 tsp 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
- 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.
- To the reserved marinade, add 2 tablespoons of Greek yogurt and 1 tablespoon of water and mix. Cover and refrigerate until serving.
- In a large gallon sized ziplock bag add the chicken and pour tahini marinade over, seal and massage with hands to coat. Refrigerate 8 hours or overnight.
- Preheat your grill to 400°F. Clean grill and coat with cooking spray. Shake excess marinade from chicken and grill and cook 2-4 minutes per side depending on thickness of chicken, covered. Discard marinade and bag.
- Serve with reserved marinade drizzled on top.
- Shallots vary in size, but you will need about 1/3 of a cup total.
- Typically it’s about the juice from half a medium sized lemon.