Za'atar Tahini Chicken Thighs

Delicious and flavorful Za'atar Tahini Chicken Thighs marinated in tahini and spices.

Prep Time 15

Cook Time 40

Total Time 55

Course Main Course

Cuisine American

Servings 8 servings

Calories 300 kcal

0.5 cup tahini make sure it's nice and runny
0.33 cup red wine vinegar No alcoholic drinks allowed, please substitute with a non-alcoholic option.
2 tablespoons olive oil
0.25 cup lemon juice about the juice of one large lemon
1 tablespoon za'atar
0.25 teaspoon dried mint
0.33 cup fresh chopped parsley
0.25 cup fresh chopped mint
1 teaspoon Aleppo pepper
1 teaspoon sea salt plus more for the chicken
0.5 teaspoon pepper plus more for the chicken
5 cloves garlic chopped
8 pieces boneless, skinless chicken thighs total weighing 4-6 pounds

In a large bowl, whisk together the tahini, red wine vinegar, olive oil, lemon juice, za'atar, dried mint, fresh parsley, fresh mint, Aleppo pepper, sea salt, pepper, and chopped garlic. If the marinade is too thick, add a couple of tablespoons of water until it reaches a nice, runny consistency.
Set aside ½ cup of the marinade for later use.
Season both sides of the chicken thighs with salt and pepper. Place the chicken in the bowl with the marinade, ensuring it's well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for the best flavor. Don’t forget to refrigerate the reserved tahini sauce for later!
Preheat your oven to 400°F (205°C). Remove the chicken from the marinade, allowing any excess liquid to drip off. Arrange the chicken thighs on a baking sheet lined with parchment paper. Bake for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a cooking thermometer.
Once baked, serve the chicken with the reserved tahini sauce on the side. For an extra touch, garnish with fresh parsley, charred peppers, and lemon wedges if desired.

For a spicier kick, add more Aleppo pepper to the marinade.

Keyword Za'atar Tahini Chicken Thighs Recipe