These chicken thighs with za'atar and tahini are a mouthwatering Mediterranean dish. Loaded with garlic, herbs, and spices, enjoy it as a wrap, on a hearty salad, or as the star of the meal.
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Need more Mediterranean chicken recipes? Try my 5 Meditteranean chicken marinade recipes inspired by countries across the Mediterranean Sea from Italy to Lebanon.
This chicken thigh recipe is a modified version of a tahini-marinated Mediterranean grilled chicken recipe I created for Tasting Table while living overseas in Turkey. Over the year, I made a few tweaks. My goal was to create the same nutty flavor that tahini gives while omitting excess ingredients like yogurt and adding more herbs, like za'atar.
Za'atar Tahini Chicken Ingredients
Tahini
What does tahini taste like? Tahini is a creamy paste with nutty notes and an oily mouthfeel similar to peanut butter, but without sugar, it is runnier.
There are many different brands of tahini available on the market, but which one should you choose? I usually steer clear of the ones in glass jars with a layer of excess oil on top. Although separation is a natural process the paste underneath can become thick and clumpy.
My favorite brand that yields creamy tahini for all my recipes is Al Kanater (made in Lebanon).
Spices
Za'atar is the main ingredient for these chicken thighs. This Mediterranean herb contains earthy notes of thyme, oregano, marjoram, sesame seeds, and sumac. Each blend has a unique ratio and can include spices like cumin or coriander.
Acid
Every marinade needs an acid to give that special zip. For this za'atar marinade, we'll use red wine vinegar for tang, and freshly squeezed lemon juice for brightness.
Chicken Thighs
Boneless, skinless chicken thighs have a shorter cooking time and are a more tender cut of meat with a higher fat content than chicken breast. Although either will work, my favorite is chicken thighs.
These tested and perfected za'atar tahini chicken thighs are ready for your family table.
Marinade Process and Details
Begin with a large mixing bowl. Make the tahini marinade directly into the bowl first, then remove some of the marinade for later use, before introducing the chicken thighs.
- Add the tahini, red wine vinegar, olive oil, lemon juice, herbs, spices, and chopped garlic into the bowl. Use a whisk to combine the ingredients.
- Tip: If your marinade is too thick because of the tahini, add a couple of tablespoons of water until the marinade is nice and runny.
- Remove ½ cup of the marinade for later use.
Cooking Details
- Season the chicken thighs with salt and pepper on both sides.
- Marinate the chicken in the tahini sauce for at least an hour or overnight for best results.
- When ready to bake, remove the chicken from the marinade allowing the excess liquid to drip off.
- Place the chicken thighs on a baking sheet lined with parchment paper.
- Bake at 400 °F ( 205°C) for 35-40 minutes or until the chicken's internal temperature reaches 165°F (74°C) when pierced with a cooking thermometer.
- Serve with the reserved tahini sauce on the side.
What does Tahini do to Chicken?
Tahini adds a rich, nutty flavor to the chicken while also helping to tenderize the meat. It can also help keep the chicken moist during cooking, resulting in a more flavorful and juicy dish.
Garnish Suggestions
This step is exciting. If you are enjoying this dish family-style, serve the baked tahini za'atar chicken with a bowl of that delicious reserved tahini sauce on the side. Add a small bowl of Aleppo pepper, crushed red pepper flakes, or dried herbs. Garnish with fresh parsley, wedges of lemon, and charged peppers. Yum!
What to Serve with Za'atar Tahini Chicken
Serve this za'atar tahini chicken with a fresh Shirazi salad made with simple ingredients or try my family-friendly fattoush salad or stove-top rice.
For a hearty side dish, try my lemon pepper roasted zucchini recipe, hummus, or my tahini sauce with herbs, for even more dipping sauces.
Did you make this za'atar tahini chicken recipe? Let us know in the comments along with a review! ⭐️⭐️⭐️⭐️⭐️
More Chicken Recipes
- Spicy Chicken Chili with Ancho Chilies and Sweet Potatoes
- Lemon Chicken Recipe
- Roasted Chicken and Potatoes
Za'atar Chicken Thighs with Tahini and Garlic Recipe
Ingredients
- 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)
Herbs and Spices
- 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 and Poultry
- 8 pieces boneless, skinless, chicken thighs (total weighing 4-6 pounds)
Instructions
Make the Za'atar Tahini Sauce
- Add the tahini, red wine vinegar, olive oil, lemon juice, herbs, spices, and chopped garlic into the bowl. Use a whisk to combine the ingredients. (Tip: If your marinade is too thick because of the tahini, add a couple of tablespoons of water until the marinade is nice and runny.)
- Remove ½ cup of the marinade for later use.
Marinate the Chicken Thighs
- Season both sides of the chicken with salt and pepper.
- Place the chicken thighs into the bowl with the marinade. Cover the bowl with saran wrap and place it in the fridge for at least an hour or overnight for best results.
- Place the reserved tahini sauce in the fridge to serve later with the chicken.
Bake the Chicken
- When ready to bake, remove the chicken from the marinade allowing the excess liquid to drip off.
- Place the chicken thighs on a baking sheet lined with parchment paper.
- Bake at 400 °F ( 205°C) for 35-40 minutes or until the chicken's internal temperature reaches 165°F (74°C) when pierced with a cooking thermometer.
- Serve with the reserved tahini sauce on the side.
- (Optional) Garnish with fresh parsley, charred peppers, and wedges of lemon.
Jeff says
I've been making this tahini chicken at least 3 times a month lately. Very good.