Za'atar Chicken with Tahini (Print Version)
# Ingredients:
→ Marinade Base
01 -
½ cup tahini (ensure runny consistency)
02 -
⅓ cup red wine vinegar
03 -
2 tablespoons olive oil
04 -
¼ cup fresh lemon juice (approximately 1 large lemon)
→ Herbs and Spices
05 -
1 tablespoon za'atar
06 -
¼ teaspoon dried mint
07 -
⅓ cup fresh parsley, chopped
08 -
¼ cup fresh mint, chopped
09 -
1 teaspoon Aleppo pepper
10 -
1 teaspoon sea salt, plus more for seasoning chicken
11 -
½ teaspoon black pepper, plus more for seasoning chicken
12 -
5 cloves garlic, finely chopped
→ Protein
13 -
8 boneless, skinless chicken thighs (approximately 2-3 kg total)
# Instructions:
01 -
Combine tahini, red wine vinegar, olive oil, lemon juice, za'atar, dried mint, fresh herbs, Aleppo pepper, salt, pepper, and chopped garlic in a large bowl. Whisk until fully integrated. If the marinade is too thick, add 2-3 tablespoons of water until it reaches a pourable consistency.
02 -
Remove ½ cup of the marinade and set aside for serving later.
03 -
Season chicken thighs on both sides with additional salt and pepper. Place seasoned thighs in the bowl with remaining marinade, ensuring they're well coated. Cover with plastic wrap and refrigerate for at least 1 hour or overnight for maximum flavor development.
04 -
Preheat oven to 205°C (400°F). Line a baking sheet with parchment paper. Remove chicken from marinade, allowing excess to drip off, and arrange pieces on the prepared baking sheet.
05 -
Bake in preheated oven for 35-40 minutes or until the internal temperature reaches 74°C (165°F) when tested with a meat thermometer.
06 -
Plate the chicken thighs and drizzle with the reserved tahini sauce. Optionally garnish with additional fresh parsley, charred peppers, and lemon wedges for serving.
# Notes:
01 -
The tahini sauce can be made up to 3 days in advance and stored in the refrigerator.
02 -
For a more intense flavor, score the chicken thighs before marinating.