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Baked Za’atar Chicken Thighs with Tahini Recipe

Baked Za'atar Chicken Thighs with Tahini Recipe
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★★★★★

5.1 from 5 reviews

This Baked Za’atar Chicken Thighs with Tahini recipe combines tender, juicy chicken thighs marinated in a vibrant za’atar-spiced tahini sauce. The marinade’s blend of fresh herbs, garlic, lemon juice, and red wine vinegar creates a tangy and aromatic flavor profile, perfectly complemented by a creamy tahini dipping sauce. Ideal for a hearty yet healthy meal, this Middle Eastern-inspired dish is simple to prepare and bakes to golden perfection, served with optional garnishes like fresh parsley, charred peppers, and lemon wedges.

Ingredients

Scale

Tahini Sauce and Marinade

  • ½ cup tahini (make sure it’s nice and runny)
  • ⅓ cup red wine vinegar
  • 2 tablespoons olive oil
  • ¼ cup lemon juice (about the juice of one large lemon)
  • 1 tablespoon za’atar
  • ¼ teaspoon dried mint
  • ⅓ cup fresh chopped parsley
  • ¼ cup fresh chopped mint
  • 1 teaspoon Aleppo pepper
  • 1 teaspoon sea salt + more for the chicken
  • ½ teaspoon pepper + more for the chicken
  • 5 cloves garlic, chopped

Chicken

  • 8 pieces boneless, skinless chicken thighs (total weighing 4–6 pounds)

Instructions

  1. Make the Za’atar Tahini Sauce: In a large bowl, combine the tahini, red wine vinegar, olive oil, lemon juice, za’atar, dried mint, fresh chopped parsley, fresh chopped mint, Aleppo pepper, sea salt, pepper, and chopped garlic. Whisk the ingredients thoroughly until well combined. If the mixture is too thick because of the tahini, add up to 2 tablespoons of water to thin it out to a nice, runny consistency. Remove ½ cup of this marinade and set it aside for serving later.
  2. Marinate the Chicken Thighs: Season both sides of the chicken thighs generously with additional sea salt and pepper. Place the chicken pieces into the bowl with the remaining marinade. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to penetrate the meat deeply. Remember to put the reserved tahini sauce in the fridge to keep it fresh for serving.
  3. Bake the Chicken: When ready to cook, preheat your oven to 400°F (205°C). Remove the chicken from the marinade, letting excess marinade drip off. Arrange the chicken thighs spaced evenly on a baking sheet lined with parchment paper. Bake in the oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) using a meat thermometer, and the edges are golden and slightly caramelized.
  4. Serve: Plate the baked chicken thighs and serve alongside the reserved tahini sauce. Optionally, garnish with additional fresh parsley, charred peppers, and lemon wedges for extra flavor and presentation. Enjoy your flavorful, Middle Eastern-inspired meal!

Notes

  • Ensure the tahini used is runny; if it’s thick, thin it with water as needed for the marinade consistency.
  • Marinating overnight provides the deepest flavor absorption but at least one hour is sufficient.
  • Use a meat thermometer to check for doneness to avoid undercooking or drying out the chicken.
  • Garnishes like charred peppers and lemon wedges add freshness and balance to the dish.
  • Leftover marinade used for serving should not touch raw chicken and must be kept refrigerated until serving.

Nutrition

Keywords: Za'atar chicken, baked chicken thighs, tahini sauce, Middle Eastern chicken recipe, healthy chicken marinade

Find it online: https://platedandproud.com/baked-zaatar-chicken-thighs-with-tahini-recipe/