Grilled Tahini-Honey Chicken Thighs

By Yasmin Fahr

Updated June 19, 2024

  • A white platter holds grilled tahini-honey chicken thighs scattered with cilantro.
    Johnny Miller for The New York Times. Food Stylist: Samantha Seneviratne.
Media 1 of 1
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
5(1,833)
Comments
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Simple and impactful, this pantry marinade made from lemon, honey, tahini and olive oil gives chicken a subtle nutty flavor and imparts a gorgeous color — and caramelization — thanks to the honey’s sugar content. You can cook this chicken one of three ways: on the grill, in the oven or a skillet; all options lead to sensational results. Flavorful but versatile, this chicken pairs with almost anything. You could serve a refreshing green salad or grilled vegetables on the side, or tuck the chicken into a toasted pita with avocado, cucumbers and crumbled feta. Sprinkling sumac on the cooked chicken or adding it to the sauce will add extra depth and citrusy notes.

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Ingredients

Yield:4 servings

  • 2 large lemons, halved

  • ¼ cup tahini

  • 2 tablespoons honey

  • 2 tablespoons olive oil, plus more for cooking

  • 2 pounds boneless, skinless chicken thighs

  • Salt

  • 1 or 2 sprigs parsley or cilantro leaves and tender stems, gently torn or chopped

  • Sumac (optional), for garnishing

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

17 grams carbs; 213 milligrams cholesterol; 471 calories; 11 grams monosaturated fat; 6 grams polyunsaturated fat; 5 grams saturated fat; 24 grams fat; 3 grams fiber; 726 milligrams sodium; 48 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Into a large bowl, juice 1 lemon, then whisk together with the tahini, honey and olive oil until smooth. Transfer half the mixture to a small serving bowl. Season the chicken all over with salt and add to the large bowl; toss to coat.

  2. Step 2

    To grill the chicken, set a grill to medium-high. (If you’d like to cook the chicken in the oven or a skillet, see Tip.) Generously oil the grates, then add the chicken and cook until the bottom is charred, 5 to 8 minutes. Use tongs to turn over the thighs and continue to grill until the chicken is cooked through, 5 to 7 minutes depending on the size of the chicken pieces; turn thighs over again if necessary. Move thighs to a cooler part of the grill if browning too quickly.

  3. Step 3

    Remove chicken from grill and let cool 1 to 2 minutes. Taste the reserved sauce and season as needed with salt, and loosen the consistency by adding half the lemon juice or a tablespoon of water. Squeeze the remaining lemon half over the chicken, drizzle with the sauce or serve on the side, and garnish with the parsley and sumac, if using.

Tip

  • This chicken recipe can be cooked on the grill, in the oven or on the stovetop. If you’d like to roast the chicken, heat the oven to 425 degrees. Line a sheet pan with foil and add 1 tablespoon of oil, spreading to coat. Add the chicken in a single layer and roast until cooked through, 20 to 25 minutes depending on the size of the thighs. If you’d like to cook the chicken on the stovetop, heat 1 tablespoon olive oil in a heavy 12-inch skillet over medium-high until shimmering. Decrease heat to medium, and, working in two batches, sauté the chicken until cooked through, 15 to 20 minutes depending on the size of the thighs, flipping after 7 to minutes when they easily release from the pan.

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Ratings

5 out of 5
1,833 user ratings
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Comments

Ana Z

I used chicken breasts and followed the oven instructions and it was divine. At the end, I did broil it for 5 minutes, just to get a bit of color. Try the mixture before you add the chicken, I ended up adding a bit more tahini because my lemon was super juicy.

Nancy

Made it tonight and it was excellent! Delicious flavors, came together quickly and easily. I had parsley so used that instead of the cilantro alternative, and I had to forgo the optional Sumac since I didn't have any on hand. Might try with those options in future, but just for fun, not because this recipe needs tweaking...it's perfect. Will definitely be making this again soon! Only trouble was it was so tasty that there were no leftovers! ;-) Thank you Yasmin Fahr

Shelley

After reading several of the comments, I added a teaspoon of zaatar, half a teaspoon of sumac and a tablespoon of minced garlic to the mixture. Cooked in the oven on a sheet pan alongside zucchini and carrots, which I coated in a mixture of olive oil, zaatar and a bit of sumac. Served with rice to rave reviews.

C

Made this for Memorial Day with bone-in skin-on thighs, marinated for 24 hrs. I added lemon juice, zest, grated garlic, and thyme. I still found it too plain so will amp up the flavor next time.

diane

Add garlic, sumac, zaatar and red pepper

fleursdemal

Not so basic, yet simple chicken preparation. Added a T. of miso and a t. of soy sauce. Used limes because that’s what I had. A hit with the toddlers and adults. Maybe make more sauce to enjoy or toss with cold noodles.

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Credits

By Yasmin Fahr

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