Za'atar Thighs Tahini

This Mediterranean chicken with tahini sauce transforms basic chicken thighs into an impressive dish without much work. The mix of earthy za'atar and smooth tahini blend together perfectly, taking your taste buds straight to Mediterranean shores.

I found this dish during a time when I was bored with our usual meals. The first time I made it, my family went completely quiet at dinner—they couldn't talk because they were enjoying every bite so much. It's now part of our regular lineup, especially when we want something full of bold tastes.

Ingredients

• Boneless skinless chicken thighs: Stay juicy and soft even when cooked longer compared to breast meat
• Fresh herbs: Parsley and mint add brightness and freshness to the whole dish
• Aleppo pepper: Gives a gentle heat and slight fruity notes that regular chili flakes don't have
• Red wine vinegar: Provides tang that helps soften the meat while cutting through the rich tahini
• Tahini: Creates a smooth marinade that softens the chicken while adding nutty flavor
• Za'atar spice blend: Delivers that special Mediterranean taste with its mix of thyme, sesame seeds and sumac

Step-by-Step Instructions

Serve with flair:

Pour the saved tahini sauce over the cooked chicken or place it on the side. Top with extra fresh herbs, some charred peppers, and lemon wedges for color and taste.

Bake to perfection:

Cook for 35-40 minutes until chicken reaches 165°F inside. The edges should get slightly caramelized while staying juicy in the middle. The tahini in the mix helps create a nice golden outside as it bakes.

Prepare for baking:

Heat your oven to 400°F and put parchment paper on a baking sheet. Take chicken pieces from the marinade, letting extra drip off. Place them with space between each piece so they cook and brown evenly.

Season and marinate chicken:

Put salt and pepper on both sides of chicken thighs before adding them to the remaining marinade. Make sure each piece gets fully covered, then cover and put in the fridge for at least one hour. For the best flavor, leave it overnight so the acids and spices can really get into the meat.

Reserve some sauce:

Take about half a cup of the marinade and keep it in the fridge separately. This will be your serving sauce later, and keeping it apart keeps everything food-safe since the rest will touch raw chicken. This saved sauce is what makes the dish really special.

Prepare the marinade:

Mix tahini, red wine vinegar, olive oil, lemon juice, all herbs, spices, and chopped garlic in a big bowl until smooth. The mix should pour easily. If your tahini is too thick, add a bit of water to thin it out. The marinade needs to coat all the chicken for the best flavor.

Pin it

The za'atar mix really makes this recipe shine. When I first tried this dish, I wasn't sure about using so much za'atar, but its mix of earthy thyme, tangy sumac, and nutty sesame seeds works wonderfully with the tahini. I now keep homemade za'atar ready just for this recipe because we cook it so often.

Make It Ahead

This dish works great as a planned meal. You can get the marinade and chicken ready up to two days before cooking. Actually, letting it sit longer only makes the chicken taste better and get more tender. You can also make the saved tahini sauce ahead and keep it separate in the fridge. When you want to cook, just take the chicken from the marinade and bake as directed. This makes dinner easy on busy nights or when you're having friends over.

Pin it

Serving Suggestions

Turn this chicken into a full Mediterranean meal by pairing it with warm pita bread, a simple cucumber tomato salad, and rice pilaf or roasted potatoes. For something lighter, put the chicken on mixed greens with sliced cucumbers, cherry tomatoes, and red onions. The saved tahini sauce works great as a dressing. For a nice presentation, place the chicken on a platter with lemon wedges, sprinkle with fresh herbs, and add small bowls of olives and pickled veggies.

Ingredient Substitutions

Can't find za'atar? Make your own by mixing equal amounts of dried thyme, sesame seeds, and sumac. No sumac? Try lemon zest for a similar tang. You can use chicken breasts instead of thighs but cook them for less time so they don't dry out. Want a vegetarian option? Try extra-firm tofu or cauliflower steaks, just adjust your cooking time. Greek yogurt can replace some or all of the tahini for a different but just as tasty marinade with more tang.

Frequently Asked Questions

→ What’s za'atar, and how’s it used?

Za'atar is a Middle Eastern spice blend filled with thyme, sesame seeds, sumac, and more. It’s earthy and tangy—great on meats, veggies, or even bread dips.

→ Can bone-in thighs be used?

Yep, bone-in works fine, but it takes longer to cook. Just make sure the chicken hits 165°F (74°C).

→ How do I thin thick tahini sauce?

If it gets thick, just mix in a splash of water till it’s smooth again.

→ Is this dish good for meal prep?

Absolutely! Marinate the chicken the night before and store leftovers in the fridge. Reheat before serving, and sprinkle fresh herbs on top.

→ Best sides to serve this with?

Pair it with rice, oven-roasted veggies, couscous, or a lively green salad.