Grilled Tahini-Honey Chicken Thighs

By Yasmin Fahr

Updated June 20, 2024

Grilled Tahini-Honey Chicken Thighs
Johnny Miller for The New York Times. Food Stylist: Samantha Seneviratne.
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
5(1,413)
Comments
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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.

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Ingredients

Yield:4 servings
  • 2large lemons, halved
  • ¼cup tahini
  • 2tablespoons honey
  • 2tablespoons olive oil, plus more for cooking
  • 2pounds boneless, skinless chicken thighs
  • Salt
  • 1 or 2sprigs parsley or cilantro leaves and tender stems, gently torn or chopped
  • Sumac (optional), for garnishing
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

471 calories; 24 grams fat; 5 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 6 grams polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 48 grams protein; 726 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

Tip
  • 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.

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Ratings

5 out of 5
1,413 user ratings
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Comments

Ana Z

I used chicken breasts and followed the oven instructions and it was divine. At the end, I did broil it for 5 minutes, just to get a bit of color. Try the mixture before you add the chicken, I ended up adding a bit more tahini because my lemon was super juicy.

Nancy

Made it tonight and it was excellent! Delicious flavors, came together quickly and easily. I had parsley so used that instead of the cilantro alternative, and I had to forgo the optional Sumac since I didn't have any on hand. Might try with those options in future, but just for fun, not because this recipe needs tweaking...it's perfect. Will definitely be making this again soon! Only trouble was it was so tasty that there were no leftovers! ;-) Thank you Yasmin Fahr

Kevin W

Simple and delicious. A go to recipe for backyard grilling. A sprinkling of toasted sesame seeds would be a nice addition.

EOS

My go-to recipe all summer. Never tired of it, guests asked for the recipe. So simple and flavorful.

Maura

Always have roasted veggies on the sheet pan in the oven with the chicken. Sauce and chicken juices make them tasty. Have used julienned carrots and squash. Another time used frozen corn and pearl onions and added halved cherry tomatoes halfway through the roasting. Only one which was not a success in my opinion was some canned cannellini beans. Use what you have on hand.

GC

This was great! Used extra lemon juice and marinated overnight. Very easy recipe, mostly cheap ingredients and bid reward. Highly recommend! Enjoy!

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Credits

By Yasmin Fahr

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