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Za’atar Chicken with Lemon Tahini Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 2 reviews
  • Author: Jessica
  • Prep Time: 10 minutes plus marinating time (minimum 1 hour, ideally overnight)
  • Cook Time: 12 minutes
  • Total Time: 1 hour 22 minutes (including minimum marinating) or up to overnight marinating time
  • Yield: 4 servings
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Middle Eastern
  • Diet: Halal

Description

This Za’atar Chicken with Lemon Tahini Sauce recipe features succulent boneless, skinless chicken thighs marinated in a vibrant blend of za’atar, lemon juice, garlic, and olive oil. Grilled to perfection and served with a creamy, tangy lemon tahini sauce, this dish offers a delicious combination of Middle Eastern flavors perfect for a quick and satisfying meal.

Ingredients

For the Za’atar Chicken Marinade

  • 1.5 lbs boneless skinless chicken thighs
  • 2 tbsp lemon juice
  • 4 cloves garlic, minced
  • 1/4 cup extra virgin olive oil
  • 2 tbsp za’atar
  • 1/2 tsp salt

For the Lemon Tahini Sauce

  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 clove garlic
  • 2-3 tbsp water
  • 1/4 tsp salt

For Garnish

  • 2 tbsp chopped parsley

Instructions

  1. Prepare the Marinade: In a bowl, whisk together lemon juice, minced garlic, extra virgin olive oil, za’atar, and salt. Place chicken thighs in a Ziploc bag or bowl, pour the marinade over them, ensuring all pieces are coated. Seal and refrigerate for at least 1 hour, preferably overnight to enhance flavor.
  2. Make the Lemon Tahini Sauce: Combine tahini, lemon juice, garlic, and salt in a blender. Add 2 tablespoons of water and blend until smooth. Adjust consistency by adding more water if necessary, aiming for a light, fluffy texture that isn’t too thin. Refrigerate until ready to serve; can be prepared up to 2 days ahead.
  3. Preheat Grill: Heat a grill or grill pan to medium-high and lightly oil the grill grate to prevent sticking.
  4. Grill the Chicken: Place marinated chicken thighs on the grill. Cook for 6 minutes, brushing excess marinade on top while grilling. Flip and cook an additional 6 minutes on the other side. Use a meat thermometer to ensure an internal temperature of 165°F (74°C) for safe consumption.
  5. Serve: Transfer grilled chicken to a platter, garnish with chopped parsley. Serve with lemon tahini sauce on the side for drizzling or dipping.

Notes

  • Marinating the chicken overnight intensifies flavor and tenderness.
  • The lemon tahini sauce can be made ahead and stored in the refrigerator for up to two days.
  • Use a meat thermometer to ensure chicken is cooked safely to 165°F.
  • If you don’t have za’atar, you can substitute with a mix of ground sumac, thyme, and sesame seeds.
  • Adjust water in the tahini sauce gradually to get the desired creamy consistency.

Find it online: https://dishrise.com/zaatar-chicken-with-lemon-tahini-sauce-recipe/