Grilled Tahini Chicken Recipe

Juicy, flavorful, and delightfully aromatic—this Grilled Tahini Chicken is the summer dinner you’ll crave on repeat. Marinated in a rich blend of tahini, lemon, fresh herbs, and spices, it grills up golden and tender every time. It’s a simple recipe that brings restaurant-level flair right to your backyard.

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Ingredients You’ll Need

The magic of this Grilled Tahini Chicken starts with a handful of kitchen staples—each playing a role in building layers of flavor and irresistible texture. These basic ingredients come together to help the chicken stay juicy, tangy, and bursting with herbaceous notes.

• Tahini: This creamy sesame paste gives the marinade its signature nutty flavor and velvety texture. Be sure to stir well before measuring so it’s perfectly smooth!
• Fresh Parsley & Dill: These bright herbs bring a fresh garden punch; don’t skimp! Fresh really shines here.
• Olive Oil: Adds richness and helps keep the chicken moist on the grill.
• Lemon Zest & Juice: The zest brings pure citrus aroma, while the juice tenderizes and lifts the flavor.
• Grated Garlic: For punchy, savory depth that melds beautifully with the tahini.
• Ground Cumin & Smoked Paprika: These spices bring subtle warmth and a hint of smokiness that pair perfectly with grilled chicken.
• Salt & Freshly Ground Black Pepper: Season to taste to enhance all the other flavors.
• Boneless, Skinless Chicken Thighs or Breasts: Thighs stay extra juicy, but breasts (or a mix) work wonderfully too—choose your favorite cut!
• Cooked Rice (Optional, for serving): Lemon Dill Rice is the perfect pairing, made simply with rice, water, dill, lemon zest, and a final squeeze of fresh lemon juice.

Variations

The beauty of Grilled Tahini Chicken is how easily you can tweak it to suit your tastes or pantry! Here are a few of my favorite ways to mix things up and make this recipe your own, whether you’re feeding a crowd or adapting for dietary needs.

• Make It Dairy-Free & Gluten-Free: The base recipe is naturally both, but double-check your tahini and spices if you have specific sensitivities.
• Try Chicken Breasts or Skewers: Chicken breasts offer a leaner bite, or cube chicken and thread it onto skewers for fun, party-ready kabobs.
• Spice It Up: Add a pinch of crushed chili flakes or harissa to the marinade for some spicy kick!
• Herb Swap: Don’t have dill? Use extra parsley, fresh mint, or a sprinkle of cilantro for a twist.
• Sheet Pan Option: No grill? Roast the marinated chicken in the oven at 425°F for about 20 minutes, flipping halfway through.

How to Make Grilled Tahini Chicken

Step 1: Whisk Up the Marinade

In a glass measuring cup or small bowl, whisk together the tahini, olive oil, lemon zest, lemon juice, garlic, spices, fresh parsley, dill, and water. You want a creamy, pourable marinade—it should smell bright, nutty, and deeply inviting. Don’t worry if it seems slightly thick at first; it loosens beautifully as it coats the chicken.

Step 2: Marinate the Chicken

Add your chicken thighs or breasts to a large freezer bag, then pour in the marinade. Press out extra air, seal, and massage until each piece is coated. Let the chicken marinate in the fridge for at least 1 hour (4 hours is even better for maximum flavor!). This is a great time to prep your sides or set the table.

Step 3: Fire Up the Grill

Preheat your grill to medium-high (about 400–425°F). Clean and oil the grates well to prevent sticking. While the grill heats up, you can start cooking the Lemon Dill Rice if you’re making it as a side, adding dill and zest for a bright punch right from the start.

Step 4: Grill the Chicken

Lay the marinated chicken pieces directly on the hot grill. Let them sear undisturbed for 4–6 minutes, then flip and continue grilling until they reach an internal temperature of 165°F—usually another 4–6 minutes. The edges should char just a bit, and you’ll smell the irresistible smoky tahini aroma wafting through the air!

Step 5: Rest and Finish

Once cooked, transfer the chicken to a plate or platter and let it rest for 5–10 minutes before slicing or serving. For a show-stopping touch, grill a halved lemon cut-side down for the last minute or two—those charred lemon wedges make a zesty, picture-perfect garnish.

Step 6: Serve With Lemon Dill Rice

Fluff your cooked rice, stir in the reserved lemon juice and extra herbs, and season to taste. Pile the rice onto plates, top with slices of tahini chicken, and drizzle with any resting juices. You’re ready to eat!

How to Serve Grilled Tahini Chicken

Garnishes

A generous sprinkle of chopped fresh parsley and dill on top gives your Grilled Tahini Chicken a gorgeous pop of color and freshness. Those charred lemon wedges are dreamy for squeezing over each plate, and a final crack of black pepper always brings it all home.

Side Dishes

This dish was made for Lemon Dill Rice, but it’s just as wonderful with fluffy couscous, roasted vegetables, a crisp cucumber-tomato salad, or even warmed pita and creamy hummus. You can create a full Mediterranean feast or keep it simple for weeknights!

Creative Ways to Present

Stack sliced chicken over a bed of herbed rice, pile onto platters with lots of colorful sides, or tuck into pita wraps with fresh greens and a drizzle of extra tahini or yogurt sauce. For parties, serve as skewers or chop leftovers into a vibrant grain bowl topped with roasted chickpeas and pickled onions.

Make Ahead and Storage

Storing Leftovers

Leftover Grilled Tahini Chicken keeps beautifully! Cool completely, then store in an airtight container in the fridge for up to 4 days. It makes the best next-day sandwiches, salads, or grain bowls—seriously, you’ll look forward to lunch all week.

Freezing

This chicken freezes really well. Slice or leave whole, then store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating gently—you’ll have a delicious homemade meal ready to go!

Reheating

For best texture, reheat chilled chicken gently in a covered skillet over low heat or in the microwave with a splash of water or lemon juice to keep it moist. Avoid overcooking, and finish with some fresh herbs and a squeeze of lemon to brighten it right back up.

FAQs

Final Thoughts

Whether you’re grilling for friends or looking to elevate your weeknight meal routine, Grilled Tahini Chicken is the kind of recipe you’ll want in your back pocket. Give it a try, and don’t be surprised if it earns a permanent spot on your table—your tastebuds (and your guests) will thank you!

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