Easy Tahini-Marinated Grilled Chicken Thighs
Tender boneless chicken thighs get a Middle Eastern twist with a creamy tahini marinade enriched with olive oil, fresh lemon juice, and oregano. The nutty sesame flavor penetrates the meat during a 2-8 hour marinade, creating juicy, flavorful chicken perfect for weeknight dinners or casual entertaining. The reserved marinade doubles as a serving sauce, making this a complete one-bowl meal that pairs beautifully with rice, grilled vegetables, or fresh salads.
Ingredients
Instructions
- 1
Whisk together tahini, olive oil, lemon juice, oregano and sea salt in mixing bowl
- 2
Reserve 1/3 cup of tahini mixture for serving
- 3
Place chicken thighs in bowl and coat thoroughly with remaining marinade
- 4
Cover and marinate in refrigerator 2-8 hours
- 5
Preheat grill or grill pan to medium heat and grease with olive oil
- 6
Grill chicken thighs 7-8 minutes per side until fully cooked through
- 7
Serve hot with reserved tahini sauce
Tips
Pound chicken thighs to even thickness for more uniform cooking and better marinade penetration
Let marinated chicken come to room temperature for 15-20 minutes before grilling for even cooking
Don't skip reserving sauce before adding raw chicken to avoid cross-contamination
Good to Know
Store cooked chicken in refrigerator up to 3 days
Marinate chicken up to 24 hours ahead for deeper flavor
Serve immediately while hot for best texture and flavor
Common Mistakes
Reserve sauce before adding raw chicken to avoid foodborne illness
Don't over-marinate beyond 24 hours as acid can break down texture
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I use this marinade for other proteins?
Yes, works great with salmon, pork tenderloin, or lamb. Adjust cooking times accordingly for each protein type.
What if I don't have a grill?
Use a grill pan, cast iron skillet, or bake at 400F for 25-30 minutes until internal temperature reaches 165F.
How long will leftover chicken keep?
Properly stored cooked chicken stays fresh in refrigerator for 3-4 days. Reheat gently to avoid drying out.