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The Best Baked Za’atar Chicken Thighs with Tahini Recipe

The Best Baked Za'atar Chicken Thighs with Tahini Recipe
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★★★★★

5 from 6 reviews

This baked Za’atar Chicken Thighs recipe combines juicy, tender boneless chicken thighs with a flavorful za’atar and tahini marinade, delivering a delicious Mediterranean dish. The chicken is marinated in a tangy, herby tahini sauce and then oven-baked to perfection. Served with reserved tahini sauce on the side, this dish is perfect for an easy weeknight dinner or special occasion.

Ingredients

Scale

For the Za’atar Tahini Sauce

  • 1/2 cup tahini (make sure it’s nice and runny)
  • 1/3 cup red wine vinegar
  • 2 tablespoons olive oil
  • 1/4 cup lemon juice (about the juice of one large lemon)
  • 1 tablespoon za’atar
  • 1/4 teaspoon dried mint
  • 1/3 cup fresh chopped parsley
  • 1/4 cup fresh chopped mint
  • 1 teaspoon Aleppo pepper
  • 1 teaspoon sea salt + more for the chicken
  • 1/2 teaspoon pepper + more for the chicken
  • 5 cloves garlic, chopped

For the Chicken

  • 8 pieces boneless, skinless chicken thighs (total weighing 4–6 pounds)

Instructions

  1. Make the Za’atar Tahini Sauce: In a mixing bowl, combine the tahini, red wine vinegar, olive oil, lemon juice, za’atar, dried mint, chopped parsley, chopped mint, Aleppo pepper, sea salt, pepper, and chopped garlic. Whisk thoroughly until well combined and the marinade becomes smooth and runny. If the mixture is too thick due to the tahini, add a couple tablespoons of water to achieve the desired consistency. Remove 1/2 cup of this marinade to serve later with the chicken, and refrigerate it.
  2. Marinate the Chicken Thighs: Season both sides of the chicken thighs generously with salt and pepper. Place the chicken thighs into the bowl with the marinade, ensuring each piece is fully coated. Cover the bowl with cling wrap and refrigerate for at least 1 hour or preferably overnight to allow flavors to penetrate deeply.
  3. Bake the Chicken: Preheat the oven to 400°F (205°C). Remove the chicken thighs from the marinade, letting excess liquid drip off. Arrange the chicken pieces on a parchment paper-lined baking sheet, spaced evenly. Bake in the oven for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) as measured by a meat thermometer. The chicken should be juicy and thoroughly cooked.
  4. Serve: Plate the baked chicken thighs and serve with the reserved tahini sauce on the side. Optionally, garnish with fresh parsley, charred peppers, and lemon wedges for extra freshness and a beautiful presentation.

Notes

  • If your marinade is too thick, thin it with a little water to make it easier to coat the chicken.
  • Marinate the chicken for at least an hour, but overnight will yield the best flavor and tenderness.
  • No need to cover the chicken with foil when baking; it will cook best uncovered to develop a nice crust.
  • Chicken breasts can be used, but watch closely as they cook faster and can dry out.
  • Bone-in chicken thighs can be substituted; increase baking time accordingly and ensure internal temperature reaches 165°F.
  • Aleppo pepper can be replaced with smoked paprika plus a pinch of cayenne pepper for mild heat and smoky flavor.
  • The marinade can be stored in the refrigerator for 3-4 days if needed.
  • Consider pairing with couscous, roasted vegetables, or a fresh salad like Shirazi salad for a complete meal.

Nutrition

Keywords: Za'atar chicken thighs, baked chicken recipe, tahini chicken, Mediterranean chicken, easy chicken dinner, spicy chicken marinade, healthy chicken thighs

Find it online: https://ellaeatsdaily.com/the-best-baked-zaatar-chicken-thighs-with-tahini-recipe/