Tahini Marinated Chicken Thighs

Serves: 4 (2 chicken thighs per person)


¼ cup tahini (sesame seed paste), well stirred

3 Tbsp finely chopped Italian (flat-leaf) parsley, plus more for garnish, if desired

3 Tbsp Flying Olive Gremolata, Garlic, Lemon, or if spiciness is desired, Chipotle or Harissa Extra Virgin Olive Oil, plus a little for oiling the grill grate

3 Tbsp water

1 Tbsp finely chopped fresh rosemary leaves

2 tsp grated lemon rind (zest it first, then squeeze)

2 Tbsp lemon juice

½ tsp crushed red pepper

1 clove garlic, finely minced or grated

1 small shallot, finely minced or grated

8 boneless chicken thighs (you can use thighs with a bone, but will need to increase the cooking time by a few minutes)



To prepare the chicken marinade, combine the tahini, parsley, Flying Olive EVOO of Choice, water, rosemary, lemon rind and juice, red pepper, garlic, and shallot. Reserve and refrigerate ¼ cup of the marinade for later.

Place remaining mixture and the chicken in a large zip-lock bag. Seal and flip several times to coat the chicken. Refrigerate. Marinade overnight or at least 8 hours.

Preheat the grill to medium (350-450 degrees F).

To cook the chicken: Coat the grate with a little Flying Olive EVOO on a paper towel held with tongs. Remove the chicken from the marinade and discard the bag and marinade. Sprinkle the chicken with salt. Arrange the chicken on the grill grate, cover and cook 4 minutes on each side or until done (165 degrees when measured with an instant read thermometer). Arrange the chicken on a platter and drizzle with the reserved ¼ cup tahini mixture.


Leftovers? Cut the chicken up and have a delicious pita bread sandwich the next day.

Submitted by Barb L.