Middle Eastern Chicken Dinner (Print Version)
# Ingredients:
→ Marinade Base
01 -
Half cup of runny tahini
02 -
Third cup red wine vinegar
03 -
2 tablespoons olive oil
04 -
Quarter cup fresh lemon juice (about one large lemon)
→ Herbs and Spices
05 -
1 tablespoon za'atar blend
06 -
Quarter teaspoon dried mint
07 -
Third cup fresh parsley, chopped
08 -
Quarter cup fresh mint, chopped
09 -
1 teaspoon Aleppo pepper
10 -
1 teaspoon sea salt, plus extra for seasoning
11 -
Half teaspoon black pepper, plus extra for seasoning
12 -
5 garlic cloves, roughly chopped
→ Main Protein
13 -
8 boneless, skinless chicken thighs (about 4-6 pounds total)
# Instructions:
01 -
Mix tahini, red wine vinegar, olive oil, and lemon juice in a bowl. Add all herbs, spices, and chopped garlic, then whisk everything together. If the mixture seems too thick, add a splash or two of water until it's pourable.
02 -
Set aside about half a cup of the marinade in a separate container for serving later - you'll thank yourself for this!
03 -
Generously season both sides of your chicken thighs with salt and pepper, then place them in the bowl with the remaining marinade. Make sure they're well-coated, cover the bowl, and let them soak up those flavors in the fridge for at least an hour (overnight works magic if you have the time).
04 -
When you're ready to cook, preheat your oven to 400°F (205°C). Take the chicken pieces out of the marinade, letting any excess drip off, and arrange them on a parchment-lined baking sheet.
05 -
Slide the chicken into the oven and bake for about 35-40 minutes, or until the internal temperature hits 165°F (74°C) when checked with a meat thermometer.
06 -
Drizzle your reserved tahini sauce over the chicken or serve it alongside. For extra flair, sprinkle with fresh parsley and serve with charred peppers and lemon wedges.
# Notes:
01 -
If your reserved tahini sauce thickens up in the fridge, just add a little water until it reaches a nice drizzling consistency.
02 -
For charred peppers: Place whole peppers directly over an open flame on a gas stove or grill, turning occasionally with tongs until the skin is blistered all over.
03 -
This recipe is inspired by Mediterranean cooking traditions but with a modern twist.