Tahini Marinated Grilled Chicken

Name: Tahini Marinated Grilled Chicken
Prep time: 30 min
Cook time: 8 h 30 min
Total time: 9 h
Yield: 4 servings
Ingredients: 1/4 cup + 2 tbsp (89ml) extra virgin olive oil; 3/4 cup (195g) pure ground sesame tahini paste (*See note); 2 shallots, minced; 3 tsp minced garlic; 3 tsp salt; 1 1/2 tsp ground black pepper; 3/4 tsp red pepper flakes; 1 tbsp minced fresh rosemary; 1/2 cup (13g) fresh parsley, chopped; 2 tbsp soy sauce; 2 tbsp honey; 6 tbsp freshly squeezed lemon juice; 3 tbsp lemon zest; 2 - 3 lbs (32 - 48oz) boneless, skinless chicken thighs; 1 tbsp (1/2 oz) butter; 1/2 tsp salt; 1 1/2 cups (226g) dried couscous; 1/2 cup (142g) plain, unsweetened yogurt, preferably Greek yogurt; 3/4 tsp chili garlic sauce

4 servings

servings

30 minutes

active time

9 hours

total time

Start Cooking

Ingredients

1/4 cup + 2 tbsp (89ml) extra virgin olive oil

3/4 cup (195g) pure ground sesame tahini paste (*See note)

2 shallots, minced

3 tsp minced garlic

3 tsp salt

1 1/2 tsp ground black pepper

3/4 tsp red pepper flakes

1 tbsp minced fresh rosemary

1/2 cup (13g) fresh parsley, chopped

2 tbsp soy sauce

2 tbsp honey

6 tbsp freshly squeezed lemon juice

3 tbsp lemon zest

2 - 3 lbs (32 - 48oz) boneless, skinless chicken thighs

1 tbsp (1/2 oz) butter

1/2 tsp salt

1 1/2 cups (226g) dried couscous

1/2 cup (142g) plain, unsweetened yogurt, preferably Greek yogurt

3/4 tsp chili garlic sauce

Directions

Make the marinade: Add the olive oil, tahini, shallot, garlic, salt, pepper, red pepper flakes, rosemary, parsley, soy sauce, honey, lemon juice, and lemon zest in a bowl and stir to combine.

Put the chicken in a shallow baking dish or bowl. Pour all except 1/2 cup of the marinade over the chicken. Turn the chicken in the marinade to coat each piece completely. Cover the chicken and the reserved 1/2 cup of marinade and put in the refrigerator. Let chicken marinate for at least 8 hours, and as long as 24.

To Grill the Chicken: Heat an indoor or outdoor grill or stovetop grill pan. Remove the chicken from the marinade, brushing off excess marinade as you do, and cook the chicken on the grill until no pink remains on the inside and the chicken registers 165 degrees on a kitchen thermometer. Alternatively, cut a pice of chicken in half and if there is no pink inside, the chicken is done.

To Bake the Chicken: Preheat the oven to 425 degrees. Remove the chicken from the marinade, brushing off excess marinade as you do, and place in a 9x13 inch baking dish. Bake for 30 minutes, the chicken registers 165 degrees on a kitchen thermometer. Alternatively, cut a pice of chicken in half and if there is no pink inside, the chicken is done.

While the chicken is cooking, prepare the couscous: Add 1 1/2 cups of water to a saucepan. Add the butter and 1/2 tsp salt. Bring to a boil over high heat. Remove pan from heat and stir in couscous. Cover and let sit for 10 minutes. Fluff with a fork and serve.

Make the sauce: Remove the reserved marinade from the refrigerator and pour it into a bowl. Add the yogurt and chili garlic sauce and stir to combine. Taste and add more lemon juice, salt, honey, chili garlic sauce, if desired.

To serve: pile some couscous on a plate, top with a piece or two of chicken and a spoonful of sauce.

Nutrition

Serving Size

Calories

1025

Total Fat

60 g

Saturated Fat

13 g

Unsaturated Fat

45 g

Trans Fat

0 g

Cholesterol

286 mg

Sodium

2757 mg

Total Carbohydrate

57 g

Dietary Fiber

7 g

Total Sugars

9 g

Protein

73 g