Description
When I saw the recipe for Grilled Tahini Honey Chicken, I knew it would be perfect for Rosh Hashanah (and year round too!). Loaded with sweet, traditional honey, and earthy, nutty tahini it’s a twist on the traditional flavors of the Holiday. And bonus! It’s grilled!!
This recipe originates on the New York Times Cooking site under Grilled Tahini-Honey Chicken Thighs. Here is what they said about it:
“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.”
Ingredients
- 2 large lemons, halved
- 1/4 cup tahini
- 2 tablespoons honey
- 2 tablespoons extra virgin olive oil plus more for cooking
- 2 pounds boneless, skinless chicken thighs (or breasts)
- salt
- 1 or 2 sprigs parsley or cilantro leaves and tender stems, gently torn or chopped
- sumac (optional), for garnishing
Instructions
(Instructions directly from the NYT Grilled Tahini-Honey Chicken Thighs recipe)
- 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.
- 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.
- 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.
Equipment
All-Clad Hard Anodized Nonstick Square Grill Cookware, 11-Inch
Buy Now →All-Clad Pan Stovetop Grill E7954064
Buy Now →
Cuisinart CIT-102 Locking Grill Tongs
Buy Now →
Cuisinart GG30-20 GreenGourmet Hard-Anodized Nonstick 11-Inch Square Grill Pan
Buy Now →
NutriChef 20″x13″ Stove Top Grill Pan – Double Burner, Hard-Anodized Non stick Grill & Griddle Pan
Buy Now →
Weber Genesis S-415 Liquid Propane Gas Grill for Outdoor Grilling, 4 Burners, Stainless Steel
Buy Now →
Weber SPIRIT 3-Burner Grill E-325 Liquid Propane Black
Buy Now →Notes
I didn’t end up reserving any of the sauce and had mixed it all in the chicken before grilling. Feel free to reserve half the sauce for after grilling. Both are good.
I strongly recommend doubling (or tripling) this recipe. Everyone loves it and it is also great reheated for another meal (bonus!).
NYT: 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.
Nutrition
- Serving Size:
- Calories: 300
- Sugar: 11.8 g
- Sodium: 678.5 mg
- Fat: 18.4 g
- Saturated Fat: 3 g
- Carbohydrates: 20.7 g
- Fiber: 1.3 g
- Protein: 17.8 g
- Cholesterol: 70 mg
