Description
This Grilled Tahini Chicken recipe is a flavorful and easy dish that is perfect for a quick weeknight dinner or a weekend barbecue. The marinade adds a delicious nuttiness to the chicken, while the lemon dill rice complements it beautifully.
Ingredients
Units
Scale
Chicken:
- 1 1/2 pounds boneless skinless chicken thighs, or breasts, or a combination
- 1/4 cup tahini
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon chopped fresh dill
- 2 tablespoons olive oil
- 3 tablespoons water
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon grated garlic
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
Lemon Dill Rice (Optional):
- 1 cup white or brown rice
- 1 1/2 cups water (2 cups if using brown rice)
- 1 tablespoon chopped fresh dill
- 1 teaspoon lemon zest
- Salt to taste
- 1 tablespoon fresh lemon juice
Instructions
- Marinate the chicken: In a glass measuring cup, whisk together all of the ingredients for the marinade. Add the chicken to a freezer bag and pour in the marinade. Let it marinate for 1-4 hours.
- Preheat the grill: Preheat the grill to medium-high heat or about 400-425°F. Clean and oil the grill grates.
- Cook the rice: Cook the rice according to package instructions with the addition of dill and lemon zest. Fluff with a fork and add lemon juice.
- Grill the chicken: Place the marinated chicken on the grill grates. Cook for 4-6 minutes per side until the internal temperature reaches 165°F.
- Serve: Let the chicken rest for 5-10 minutes before serving with the lemon dill rice. Grill halved lemon for garnish.
Nutrition
- Serving Size: 1 serving
- Calories: 349 kcal
- Sugar: 1g
- Sodium: 108mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 116mg
