Adding tahini to the marinade makes the chicken buttery tender without an overwhelming amount of sesame flavor in the finished dish. It also helps the chicken to char nicely on the grill.

Hunter Lewis
This Story Originally Appeared On cookinglight.com

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Recipe Summary

active:
20 mins
total:
8 hrs 20 mins
Yield:
Serves 4 (serving size: 2 chicken thighs, 1/2 cup salad, and 1/2 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 1. To prepare chicken, combine first 10 ingredients in a bowl. Place 1/4 cup tahini mixture in a small bowl; reserve. Place remaining tahini mixture and chicken in a large ziplock plastic bag; seal, turning to coat chicken. Refrigerate 8 hours or overnight.

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  • 2. Preheat grill to medium (350°F to 450°F). Coat grill grate with cooking spray. Remove chicken from marinade; discard marinade. Sprinkle chicken with salt. Arrange chicken on grill grate; cover and cook 4 minutes on each side or until done. Arrange chicken on a platter; drizzle with reserved 1/4 cup tahini mixture.Preheat grill to medium (350°F to 450°F). Coat grill grate with cooking spray. Remove chicken from marinade; discard marinade. Sprinkle chicken with salt. Arrange chicken on grill grate; cover and cook 4 minutes on each side or until done. Arrange chicken on a platter; drizzle with reserved 1/4 cup tahini mixture.

  • 3. To prepare the salad, combine cucumber and next 6 ingredients (through 1/4 teaspoon salt) in a bowl; toss gently to combine. Serve cucumber salad with chicken and rice.To prepare the salad, combine cucumber and next 6 ingredients (through 1/4 teaspoon salt) in a bowl; toss gently to combine. Serve cucumber salad with chicken and rice.

Nutrition Facts

448 calories; fat 18.6g; saturated fat 3.5g; mono fat 9g; poly fat 31g; protein 39g; carbohydrates 31g; fiber 4g; cholesterol 160mg; iron 4mg; sodium 544mg; calcium 76mg; sugars 3g; added sugar 0g.
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