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Homemade Tahini Chicken photo

Tahini Chicken

Tender chicken thighs roasted with a tangy tahini-yogurt marinade and optional roasted tomatoes and garlic.
Print Recipe Save it
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings 6 servings

Equipment

  • Mixing Bowl
  • Small Bowl
  • Baking Sheet
  • Oven
  • kitchen paper or towels
  • Measuring Spoons

Ingredients
  

  • 6 chicken thighs skinless and boneless (about 730 g)
  • 2/3 cup Greek yogurt full-fat (about 160 g)
  • 3 tablespoons tahini (48 g)
  • 1 tablespoon lemon juice
  • 1 clove garlic minced
  • 1/4 teaspoon ground cumin or 1/3 teaspoon za'atar
  • 1/3 teaspoon flaky sea salt
  • black pepper to taste
  • 8 oz tomatoes on the vine optional (about 230 g)
  • 1 bulb garlic halved (for roasting)
  • 1 lemon halved (for roasting)
  • 1 tablespoon olive oil

Instructions
 

  • In a large mixing bowl combine the Greek yogurt, tahini, lemon juice, minced garlic, cumin (or za'atar), flaky sea salt and black pepper; stir until smooth.
  • Spoon out about one-third of the mixture into a small bowl and reserve it for serving as a sauce.
  • Pat the chicken thighs dry with kitchen paper, add them to the large bowl with the remaining marinade, and coat thoroughly; refrigerate for at least 30 minutes or overnight for best flavor.
  • Preheat the oven to 200°C (400°F). Lightly oil a baking sheet or spray with oil.
  • Arrange the marinated chicken on the prepared baking sheet so pieces do not touch; add the halved lemon, halved garlic bulb, and optional tomatoes to the tray.
  • Drizzle the chicken and vegetables with the tablespoon of olive oil and roast in the preheated oven for 25–30 minutes, until chicken is no longer pink and has a golden crust (internal temperature 79°C / 175°F).
  • Remove from the oven and serve the chicken with the pan juices; drizzle with the reserved tahini sauce and, if desired, squeeze roasted lemon and squeeze out roasted garlic cloves to serve.

Notes

  • There is enough marinade for 8 chicken pieces; use a larger pan if needed.
  • Marinating tenderises the meat, so marinate longer if possible.
  • Chicken thighs are done at an internal temperature of 79°C / 175°F.
  • You can roast vegetables (broccoli, beans, zucchini, asparagus, fennel, or bell peppers) alongside the chicken.
  • Leftovers keep in the fridge for up to 3 days.