Za'atar Thighs Tahini (Print Version)
# Ingredients:
→ Sauce Ingredients
01 -
¼ cup lemon juice (from one large lemon)
02 -
½ cup tahini
03 -
2 tablespoons olive oil
04 -
⅓ cup red wine vinegar
→ Herbs and Spices
05 -
1 teaspoon Aleppo pepper
06 -
1 tablespoon za'atar
07 -
5 cloves garlic, chopped
08 -
1 teaspoon sea salt
09 -
¼ teaspoon dried mint
10 -
½ teaspoon pepper
11 -
⅓ cup fresh chopped parsley
12 -
¼ cup fresh chopped mint
→ Chicken
13 -
8 boneless, skinless chicken thighs (4-6 pounds in total)
# Instructions:
01 -
Stir together tahini, red wine vinegar, olive oil, lemon juice, za'atar, dried mint, parsley, fresh mint, Aleppo pepper, sea salt, black pepper, and garlic in a mixing bowl. If it's too thick, mix in some water little by little until smooth. Keep aside ½ cup for dipping later.
02 -
Sprinkle salt and pepper onto the chicken thighs. Mix them into the marinade until coated. Cover the bowl with plastic wrap and pop it in the fridge for at least an hour—or leave it overnight for the best flavor. Keep the reserved tahini sauce in the fridge too.
03 -
Get the oven ready at 400°F (205°C). Shake off any extra marinade from the chicken, then place the thighs on a baking sheet lined with parchment. Cook for 35-40 minutes, checking the internal temperature hits 165°F (74°C) before serving. Use the sauce you saved earlier as a dip.
04 -
Add some fresh parsley, roasted peppers, or wedges of lemon on the plate for extra flavor and a nice look.
05 -
Lay whole peppers right on a gas stove or grill flame. Turn them every now and then using tongs until the skin blackens evenly.
# Notes:
01 -
If the tahini sauce feels too thick, stir in a few tablespoons of water until it's thinner.
02 -
Letting the chicken marinate overnight makes the flavors even better.