Za'atar Chicken Thighs Tahini (Print Version)
# Ingredients:
→ Sauce Ingredients
01 -
½ cup tahini
02 -
⅓ cup red wine vinegar
03 -
2 tablespoons olive oil
04 -
¼ cup lemon juice (about the juice of one large lemon)
→ Herbs and Spices
05 -
1 tablespoon za'atar
06 -
¼ teaspoon dried mint
07 -
⅓ cup fresh chopped parsley
08 -
¼ cup fresh chopped mint
09 -
1 teaspoon Aleppo pepper
10 -
1 teaspoon sea salt
11 -
½ teaspoon pepper
12 -
5 cloves garlic, chopped
→ Chicken
13 -
8 pieces boneless, skinless chicken thighs (total weighing 4-6 pounds)
# Instructions:
01 -
Combine tahini, red wine vinegar, olive oil, lemon juice, za'atar, dried mint, parsley, fresh mint, Aleppo pepper, sea salt, black pepper, and chopped garlic in a bowl. Whisk until well mixed. If too thick, add water incrementally until runny. Reserve ½ cup sauce for later use.
02 -
Season chicken thighs with salt and pepper. Add chicken to the marinade in the bowl. Cover with plastic wrap and refrigerate for at least 1 hour, or overnight for better flavor. Store reserved tahini sauce in the fridge for serving.
03 -
Preheat oven to 400°F (205°C). Remove chicken from the marinade and let excess drip off. Place chicken thighs on a parchment-lined baking sheet. Bake for 35-40 minutes, or until internal temperature reaches 165°F (74°C). Serve with reserved tahini sauce on the side.
04 -
Garnish the dish with fresh parsley, charred peppers, and lemon wedges for additional flavor and presentation.
05 -
Place whole peppers directly over an open flame on a gas stove or grill. Turn occasionally with tongs until skin is charred and blistered on all sides.
# Notes:
01 -
If tahini sauce is too thick, add a few tablespoons of water until it reaches the desired consistency.
02 -
Marinating the chicken overnight will significantly enhance the flavor.