Tahini-Marinated Mediterranean Grilled Chicken Recipe

Reserve the sauce portion of the marinade before it touches the raw chicken. Bring it to the table with rice or grilled vegetables to make the most of the tahini.

The Stuff:

• ⅓ Cup tahini
• ⅓ Cup water
• 2 Tablespoons olive oil (plus more for the grill)
• 1 Teaspoon lemon zest
• 2 Tablespoons lemon juice
• 1 Teaspoon Never Not Eating Sumac S&P
• 1 Teaspoon paprika
• 1 Teaspoon ground coriander
• 1 Teaspoon dried oregano
• 1 Teaspoon dried mint
• ¼ Cup fresh chopped parsley
• 2 Garlic cloves, minced
• 2 Tablespoons full-fat yoghurt
• 2 Pounds boneless & skinless chicken thighs

The Method:

1. Add the tahini, water, olive oil, lemon zest and juice, Never Not Eating Sumac S&P, paprika, coriander, oregano, mint, parsley, minced garlic to a mixing bowl and stir until well combined as a creamy marinade.
2. Reserve ¼ Cup of the marinade and combine it with the yoghurt in a separate bowl and mix until creamy. Set it aside for later.
3. Place the chicken thighs in a big bowl and season with salt and pepper on both sides.
4. Pour the rest of the tahini marinade over the chicken and toss until completely coated.
5. Cover the bowl with plastic wrap and place it in the fridge for at least 30 minutes or up to 2 hours.
6. Preheat the grill over medium-high heat.
7. Once hot, liberally oil the grates.
8. Cook the chicken thighs for 10 minutes on each side, or until the internal temperature reaches 175 F.
9. Serve the chicken with the reserved yoghurt sauce.