Tahini-Marinated Chicken Thighs Salad

By Tracy

4 Person

500 Minutes

448 Calories

Adding tahini to the marinade makes the chicken buttery tender without an overwhelming amount of sesame flavor in the finished dish. It also helps the chicken to char nicely on the grill. Tahini-Marinated Chicken Thighs with Cucumber-and-Tomato Salad! So yummy! Just serve it and enjoy this delicious dish in your leisure time!

Ingredients

Salad

2 cups hot cooked brown rice
1/4 tsp. kosher salt
1 tsp. olive oil
1 tbsp. fresh lemon juice
1/4 cup chopped fresh mint
1 cup coarsely chopped fresh flat-leaf parsley
1 1/2 cups chopped tomato
1 1/2 cups chopped cucumber

Chicken

1/2 tsp. kosher salt
cooking spray
1 small shallot, finely grated
1 clove garlic
1/2 tsp. crushed red pepper
2 tbsp. fresh lemon juice
2 tsp. grated lemon rind
1 tbsp. finely chopped fresh rosemary
3 tbsp. water
3 tbsp. olive oil
3 tbsp. finely chopped fresh flat-leaf parsley
1/4 cup tahini
1 1/2 pounds skinless, boneless chicken thighs

Method

01

To prepare chicken, combine all the ingredients in a bowl except tahini. Place 1/4 cup tahini mixture in a small bowl; reserve. Place remaining tahini mixture and chicken in a large ziplock plastic bag; seal, turning to coat chicken. Refrigerate 8 hours or overnight.
02

Preheat grill to medium (350°F to 450°F). Coat grill grate with cooking spray. Remove chicken from marinade. Sprinkle chicken with salt. Arrange chicken on grill grate; cover and cook 4 minutes on each side or until done. Arrange chicken on a platter; drizzle with reserved 1/4 cup tahini mixture.
03

To prepare the salad, combine cucumber and next 6 ingredients (through 1/4 teaspoon salt) in a bowl; toss gently to combine. Serve cucumber salad with chicken and rice.

Related Tags

Chicken Recipes

Chicken Salad Recipes

Easy Chicken Recipes

Salad Recipes

Healthy Recipes

Tahini-Marinated Chicken Thighs Salad

4.7

( By Tracy )

01 Information

Grade easy
Serving 4 servings
Calorie 448 Kcal
Prep Time 480 Mins
Cook Time 20 Mins
Total Time 500 Mins

02 Ingredients

Salad

2 cups hot cooked brown rice

1/4 tsp. kosher salt

1 tsp. olive oil

1 tbsp. fresh lemon juice

1/4 cup chopped fresh mint

1 cup coarsely chopped fresh flat-leaf parsley

1 1/2 cups chopped tomato

1 1/2 cups chopped cucumber

Chicken

1/2 tsp. kosher salt

cooking spray

1 small shallot, finely grated

1 clove garlic

1/2 tsp. crushed red pepper

2 tbsp. fresh lemon juice

2 tsp. grated lemon rind

1 tbsp. finely chopped fresh rosemary

3 tbsp. water

3 tbsp. olive oil

3 tbsp. finely chopped fresh flat-leaf parsley

1/4 cup tahini

1 1/2 pounds skinless, boneless chicken thighs

03 Method

Step 1

To prepare chicken, combine all the ingredients in a bowl except tahini. Place 1/4 cup tahini mixture in a small bowl; reserve. Place remaining tahini mixture and chicken in a large ziplock plastic bag; seal, turning to coat chicken. Refrigerate 8 hours or overnight.

Step 2

Preheat grill to medium (350°F to 450°F). Coat grill grate with cooking spray. Remove chicken from marinade. Sprinkle chicken with salt. Arrange chicken on grill grate; cover and cook 4 minutes on each side or until done. Arrange chicken on a platter; drizzle with reserved 1/4 cup tahini mixture.

Step 3

To prepare the salad, combine cucumber and next 6 ingredients (through 1/4 teaspoon salt) in a bowl; toss gently to combine. Serve cucumber salad with chicken and rice.

04 Author