This tahini grilled chicken is one of those recipes that feels special but takes almost no effort. The marinade is a simple mix of tahini, lemon, garlic, and warm spices that creates the most flavorful, juicy chicken. You can throw it on the grill for a smoky char or bake it in the oven when the weather's not cooperating. Either way, it's a weeknight dinner that doesn't feel like a weeknight dinner.
I love serving it with a big cucumber salad or roasted vegetables for a veggie-forward meal. Make a double batch on Sunday and you've got protein sorted for the week.
If you're into bold, easy chicken recipes, Try my Buffalo Chicken Thighs or Honey Garlic Butter Chicken next!
Quick Answer
Tahini grilled chicken is marinated chicken cooked on the grill or in the oven with a creamy lemon-tahini sauce. It's smoky, juicy, and packed with Middle Eastern flavor.
- Prep: 15 minutes (plus 30-minute marinade)
- Cook: 15 minutes (grill or oven)
- Texture: Tender, juicy chicken with a slightly charred exterior
- Perfect for: Weeknight dinners, meal prep, BBQ season
- Method: Marinate, then grill or bake at 400°F
This recipe works beautifully on the grill for smoky flavor or in the oven for year-round ease.
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Ingredients for Tahini Grilled Chicken
- Tahini - Creamy, nutty sesame paste that makes the marinade rich and smooth.
- Lemon - Both zest and juice for that fresh, zippy flavor.
- Olive oil - Helps everything blend and adds richness.
- Water - Loosens the tahini so it coats the chicken evenly.
- Garlic powder - Adds bold flavor without chopping.
- Ground coriander - Subtle, citrusy spice that pairs beautifully with tahini.
- Dried oregano - Earthy and savory, it gives a Mediterranean twist.
- Salt + pepper - Always essential.
- Chicken thighs - Boneless, skinless thighs stay juicy and grill beautifully.
For the ingredients quantities go to the recipe card below
Step-by-Step Instructions for the Tahini Chicken
Whisk the marinade. In a mixing bowl, combine tahini, lemon juice and zest, olive oil, water, garlic powder, oregano, coriander, salt, and pepper. Mix until smooth.
Marinate the chicken. Pour the marinade over the chicken thighs in a bowl or zip-top bag. Toss to coat. Cover and chill for at least 30 minutes (overnight is even better).
Bring to room temp. Take the chicken out of the fridge about 15 minutes before grilling.
Preheat the grill. Set your grill to medium-high and oil the grates to prevent sticking.
Grill the chicken. Place the thighs on the hot grill and cook for 6-8 minutes per side, flipping once, until cooked through and slightly charred. The internal temp should be 165°F (75°C).
Rest and serve. Let the chicken rest for a few minutes before slicing or serving whole.
How to Bake Tahini Chicken in the Oven
No grill? No problem. This tahini chicken works beautifully in the oven year-round.
Oven Method:
- Preheat your oven to 400°F (200°C)
- Arrange marinated chicken thighs on a parchment-lined baking sheet
- Bake for 20-25 minutes until internal temperature reaches 165°F
- For extra color, broil for 2-3 minutes at the end
- Let rest 5 minutes before serving
The oven version is slightly less smoky but just as juicy and flavorful. It's my go-to method during winter months or when I'm batch-cooking for meal prep.
Tips
- Don't skip the lemon zest, it adds a lot more flavor than juice alone.
- Use thighs for max juiciness, but chicken breasts can work too.
- Oil the grill well to avoid sticking (especially with tahini marinades).
- Double the batch and save leftovers for salads or wraps.
Variations
- Make it spicy: Add ½ teaspoon of chili flakes or a squeeze of sriracha to the marinade.
- Roast it instead: Bake in the oven at 400°F for about 22 minutes.
- Switch the protein: This marinade is awesome on tofu, shrimp, or halloumi.
Serving Ideas
- Serve over a grain bowl with quinoa, cucumbers, and tomatoes.
- Tuck it into pita with hummus, greens, and pickled onions.
- Pair with oven-roasted cauliflower or steamed green beans for a veggie-forward meal.
Storage Tips
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze raw marinated chicken for up to 3 months. Thaw in fridge overnight before grilling.
FAQ
Can I bake this tahini chicken instead of grilling?
Yes! Bake at 400°F for 20-25 minutes until the internal temp hits 165°F. For a charred finish, broil for 2-3 minutes at the end.
How long should I marinate tahini chicken?
At least 30 minutes, but overnight is ideal. The longer it sits, the more flavorful and tender the chicken becomes.
What can I serve with tahini grilled chicken?
Try it with roasted vegetables, cucumber salad, quinoa bowls, or tucked into pita with hummus. It's also great sliced over greens for meal prep salads.
Tahini Grilled Chicken (Oven or BBQ)
Ingredients
- ¼ cup tahini
- 2 tablespoons water
- 2 tablespoons olive oil
- Juice of 1 lemon plus zest
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt to taste
- Pepper to taste
- 2 pounds boneless skinless chicken thighs
Instructions
- Pour the prepared tahini marinade over the chicken thighs, ensuring they are well coated.
- Cover the dish or seal the bag and refrigerate for at least 30 minutes, or up to overnight, to allow the flavors to meld.
- Preheat your grill to medium-high heat. If using a charcoal grill, wait until the coals are evenly hot and covered with ash.
- Remove the marinated chicken from the refrigerator and let it sit at room temperature for 10-15 minutes.
- Lightly oil the grill grates to prevent sticking.
- Place the chicken thighs on the preheated grill and cook for 6-8 minutes per side, or until they are cooked through and have nice grill marks.
- Use tongs to carefully flip the chicken halfway through the cooking time.
- Check for doneness by inserting a meat thermometer into the thickest part of the chicken. It should register 165°F (75°C) when fully cooked.
- Once cooked, transfer the grilled chicken to a serving platter and let it rest for a few minutes before serving.
- Garnish the grilled chicken with additional lemon zest and chopped fresh herbs, if desired.
- Serve hot alongside your favorite sides, such as rice, roasted vegetables, or a crisp green salad.
Notes
- Make ahead: You can marinate the chicken up to 24 hours in advance.
- Indoor option: Use a stovetop grill pan if it's not grilling weather.
- Flavor boost: Add a minced garlic clove to the marinade for a sharper punch.
- Veggie side pairing: Roasted broccoli or cucumber salad work perfectly.
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