Tahini Grilled Chicken Thighs

Earthy tahini, bright lemon, and fragrant spices transform humble chicken into something soulful and deeply satisfying. Grilled until just charred, it’s simple food elevated, best enjoyed with good company and a glass of Pinot Noir.

Chef Clayton Allen

Serves 6-8

Earthy tahini, bright lemon, and fragrant spices transform humble chicken into something soulful and deeply satisfying. Grilled until just charred, it’s simple food elevated, best enjoyed with good company and a glass of Pinot Noir.

Ingredients

•8 boneless, skinless chicken thighs (about 2 lbs)

•1/3 cup tahini

•3 Tbsp. olive oil

•3 Tbsp. lemon juice

•3 Tbsp. water (or more as needed to thin)

•3 cloves garlic, minced

•1 tsp. ground cumin

•1 tsp. smoked paprika

•1 tsp. kosher salt

•½ tsp. black pepper

•Parsley and lemon wedges for serving

Method
1. Whisk together tahini, olive oil, lemon juice, water, garlic, cumin, paprika, salt, and pepper. If it’s too thick, thin with more water. Taste for salt and add more if you need a kick.

2. Coat chicken with marinade; refrigerate 30 minutes to 8 hours.

3. Grill over medium-high heat, 4–5 minutes per side, until 165°F internally.

4. Rest briefly, garnish with parsley, and serve with lemon wedges.