Grilled Tahini Chicken
You'll love the Mediterranean flavors of this Grilled Tahini Chicken! Tahini gives the chicken a nutty flavor and keeps it tender and juicy.
Servings: 5 servings
Ingredients
Chicken
- 1/4 cup tahini
- 2 tablespoons chopped flat leaf parsley
- 1 tablespoon chopped fresh dill
- 2 tablespoons olive oil
- 3 tablespoons water
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon grated garlic
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 1 1/2 pounds boneless skinless chicken thighs, or breasts, or a combination
Lemon Dill Rice (Optional)
- 2 teaspoons olive oil
- 1/4 cup finely chopped yellow onion
- 1 1/2 cups uncooked Jasmine rice
- 1/2 teaspoon garlic powder
- 2 3/4 cups low sodium chicken broth
- 1 lemon (2 teaspoons lemon zest 3 tablespoons lemon juice)
- 3 tablespoons chopped fresh dill
Instructions
- In a glass measuring cup whisk together all of the ingredients for the marinade. Add the chicken to a freezer bag and pour in the marinade. Press the air out of the bag and seal it, then massage the marinade into the chicken. Let the chicken marinate for 1-4 hours.
- Preheat your grill to medium-high heat or about 400-425° F. Clean and oil the grill grates before adding the chicken to them. While the grill is heating make the rice.
- Cook the rice according to package instructions with the addition of adding in the dill and lemon zest before bringing it to a boil. Once the rice has cooked, turn off the heat, and add in lemon juice. Cover it again with the lid and let it steam for 10 minutes. Fluff it with a fork and taste for seasoning.
- When the grill has heated place the chicken onto the grates. Let it cook for 4-6 minutes and then flip it over and continue to cook until the internal temperature is 165° F. Remove it from the grill and let it rest for 5-10 minutes and then serve with the rice. During the last few minutes of grilling place a halved lemon on the grill cut side down and let it cook until golden brown
Notes
Storage - Leftover chicken will keep in an airtight container in the refrigerator for 4-5 days.
Reheating - Reheat the chicken in the microwave for 30-60 seconds or until warm. Cover the chicken with a damp paper towel to keep it from drying out.
NOTE: The nutritional info doesn't include the lemon dill rice. See that recipe for full nutritional data.
Nutrition
Calories: 349kcal | Carbohydrates: 4g | Protein: 45g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Cholesterol: 116mg | Sodium: 108mg | Fiber: 1g