Baked Za'atar Chicken Thighs with Tahini
These Za'atar Chicken Thighs are a modified version of a tahini grilled chicken recipe I created for Tasting Table while living overseas in Turkey.
Over the years, 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.
Need more Mediterranean chicken recipes? Try my 5 Mediterranean chicken marinade recipes inspired by countries across the Mediterranean Sea, from Italy to Lebanon.
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.
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.
- Remove ½ cup of the marinade for later use.
Tahini Tip
If your tahini is clumpy or too thick, mix it with a tablespoon or two of water until it's runny and pourable. This will help it incorporate beautifully into the marinade.
P.S. I love the Al Kanater brand-it's pourable, and comes in a squeeze bottle. Game changer.
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 going to enjoy this dish family-style, serve these thighs with a bowl of that delicious reserved tahini sauce on the side. Garnish with fresh parsley, wedges of lemon, and charred peppers. Yum!
What to Serve with Za'atar Tahini Chicken
Serve this chicken with a fresh Shirazi salad, tahini salad, or (my favorite) fattoush salad. It's a match made in heaven with rice or flatbread.
Did you make this Baked Za'atar Chicken Thighs recipe? Let us know in the comments along with a review! ⭐️⭐️⭐️⭐️⭐️
PrintThe Best Baked Za'atar Chicken Thighs with Tahini
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4 people 1x
- Category: Chicken, Main Course, Tahini
- Method: Baked
- Cuisine: American, Mediterranean, Middle Eastern
- Diet: Gluten Free
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.
Nutrition
- Serving Size:
- Calories: 615
- Sugar: 0.5 g
- Sodium: 880.3 mg
- Fat: 35.3 g
- Saturated Fat: 6.5 g
- Trans Fat: 0.1 g
- Carbohydrates: 9.7 g
- Fiber: 1.9 g
- Protein: 64.3 g
- Cholesterol: 280.1 mg
I've been making this tahini chicken at least 3 times a month lately. Very good.
This was really good. I love tahini and Zatar so it hit the right flavor notes for me. The next time I make it I will likely decrease the amount of vinegar and increase the lemon juice, it was just a bit too vinegary for my taste, but overall excellent!
Lora, I am so happy you enjoyed the recipe!
Such a great recipe….im adding this to the weekly meal plan!
That's amazing to hear, Lindsay! ♡
Can you suggest a way of cooking this chicken on the grill? I’m afraid the fresh herbs will burn.
Hi, Jacob! Set up your grill for two-zone cooking. This means having one side with direct heat and the other side with indirect heat (no flame directly underneath). Start by placing the za'atar-marinated chicken thighs on the indirect heat side, skin-side up (if not skinless). This will allow them to cook through gently without the herbs scorching.
Once the chicken is almost cooked through (use a meat thermometer to ensure it reaches an internal temperature of 165°F or 74°C), you can move it over to the direct heat side for just a few minutes. This will help crisp up the skin and give it those lovely grill marks. Keep a close eye on it during this step to prevent the herbs from burning.
Hope this helps!
Trying this tomorrow. should I cover this with foil when baking?
Great question, Rose! There's no need to cover the chicken with foil. Good luck, I hope you enjoy the recipe. ♡
How long can I store the marinade Kinds regards Carlijn
Hi Carlijn, while the recipe suggests marinating the chicken for at least an hour or overnight, you can store the tahini marinade itself in the refrigerator for 3-4 days. Hope this helps!
Very good! i marinated the chicken for about 8 hours and it was so flavorful that we didn't even use the extra marinade that i had set aside. i served it with the shirazi salad. we will be adding this to our regular rotation.
Hi Kathleen! That's fantastic to hear! It sounds like the 8-hour marinade really did the trick, and pairing it with the Shirazi salad is a wonderful touch. I'm so happy it's going into your regular rotation – that's the best compliment a recipe can get! 😊
Hi, this sounds and looks delicious! Is there anything I could use as a substitute for red wine vinegar in the marinade?
Hi Helen, I haven't tried it with other acids myself, but increasing the lemon juice and adding water to the tahini (if needed) seems like a good approach. Pineapple juice is another interesting option. I'd be curious to hear what you try and how it works out!
hi! can I use bone in chicken or chicken breast? and what can I use instead of alepo pepper?
Hi there!
Great questions!
You can definitely use bone-in chicken for this recipe; it will add even more flavor. Just be aware that it might take a little longer to cook through, so make sure to check the internal temperature. Chicken breast would also work, but since it's leaner, it can dry out more easily. If you use chicken breast, I'd recommend reducing the baking time slightly and keeping a close eye on it to ensure it stays juicy.
As for the Aleppo pepper, a good substitute would be a combination of smoked paprika and a pinch of cayenne pepper. The smoked paprika will give you that lovely, slightly fruity smokiness, and the cayenne will provide a mild heat without being overwhelmingly spicy. You could also just use regular paprika for a milder flavor.
Really flavorful and juicy! I cooked the recipe just as written and it was super! Love the sauce!
That's great to hear, Mjm! I love the sauce too! so addicting. ♡
Absolutely amazing! served with the Shirazi salad, also 5 stars! thank you!
Thank you, Liz!♡ I really appreciate the positive feedback. It's wonderful to hear you enjoyed not just one, but two of the recipes!
I’m not sure which was happier my tastebuds or my stomach! The flavors blend so well together it was just delicious. I served it with couscous and roasted veg.
Can’t wait to have the leftovers!
Thank you so very much for sharing this recipe!!!
Hi, Kathy! Wow, this tahini chicken paired with couscous and roasted veg? That sounds so delicious. I'll havre to try that combination sometime soon... You are very welcome, thanks for sharing!