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Za'atar Tahini Chicken Thighs

Za'atar Tahini Chicken Thighs for Juicy, Flavorful Dinners

Delicious Za'atar Tahini Chicken Thighs, juicy and full of flavor, perfect for any dinner setting.
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Prep Time 10 minutes
Cook Time 30 minutes
Marination Time 1 hour
Total Time 1 hour 40 minutes
Servings: 4 thighs
Course: Dinner
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1/2 cup Tahini If clumpy, mix with water until smooth.
  • 3 tablespoons Za'atar Look for blends that include thyme, oregano, and sesame seeds.
  • 2 tablespoons Red Wine Vinegar Substitute with lemon juice for a citrusy zing.
  • 2 tablespoons Lemon Juice Using fresh juice yields the best flavor.
For the Chicken
  • 4 pieces Boneless, Skinless Chicken Thighs You may also use bone-in thighs.

Equipment

  • large bowl
  • Baking Sheet
  • Oven

Method
 

Preparation
  1. In a large bowl, mix tahini, za'atar, red wine vinegar, and lemon juice. If it's too thick, stir in water until you reach a creamy, pourable consistency.
  2. Reserve a bit of marinade for later, then add the chicken thighs to the bowl. Ensure each piece is evenly coated and let it marinate for at least 1 hour, or overnight for maximum flavor.
  3. Preheat your oven to 400°F (200°C) for a perfect roast.
  4. Arrange the marinated chicken on a baking sheet and bake for 25-30 minutes, or until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
  5. Drizzle the reserved tahini sauce over the hot chicken and garnish with fresh parsley and lemon wedges. Pair with a fresh Shirazi salad or fluffy grains.

Nutrition

Serving: 1thighCalories: 320kcalCarbohydrates: 10gProtein: 23gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gCholesterol: 140mgSodium: 350mgPotassium: 400mgFiber: 2gSugar: 1gVitamin C: 2mgCalcium: 60mgIron: 2mg

Notes

Longer marination leads to better flavor. Check doneness with a meat thermometer for optimal juiciness. Store leftovers for up to 3 days in the fridge or freeze for up to 3 months.

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