Za'atar Thighs Tahini (Print Version)
# Ingredients:
→ Sauce Ingredients
01 -
¼ cup of lemon juice (about one large lemon's worth)
02 -
⅓ cup red wine vinegar
03 -
½ cup of tahini paste
04 -
2 tablespoons of olive oil
→ Herbs and Spices
05 -
5 garlic cloves, finely chopped
06 -
⅓ cup parsley, freshly chopped
07 -
¼ cup fresh mint, finely chopped
08 -
1 teaspoon of Aleppo pepper
09 -
1 tablespoon za’atar seasoning
10 -
1 teaspoon of sea salt
11 -
¼ teaspoon dried mint
12 -
½ teaspoon ground black pepper
→ Chicken
13 -
8 boneless, skinless chicken thighs (about 4-6 pounds total)
# Instructions:
01 -
Grab a bowl and toss in tahini, vinegar, olive oil, lemon juice, za’atar, dried mint, parsley, fresh mint, Aleppo pepper, garlic, sea salt, and black pepper. Stir it up until smooth. If the texture's too thick, thin it out by gradually mixing in water. Save ½ cup of this for dipping later.
02 -
Sprinkle salt and pepper over the chicken pieces. Drop the thighs into the sauce bowl and make sure they’re coated well. Wrap it up with plastic and chill in the fridge for an hour or overnight for a stronger flavor. Keep the saved sauce in the fridge too.
03 -
Heat the oven to 400°F (205°C). Remove the chicken from the marinade, letting the extra sauce drip back into the bowl. Spread the thighs out on a parchment-lined tray. Roast them for 35-40 minutes until they hit an internal temp of 165°F (74°C). Serve warm with the set-aside sauce.
04 -
Top your dish with bits of parsley, roasted peppers, and lemon slices for a pop of color and taste.
05 -
Turn your stove or grill on. Put whole peppers over the open flame. Rotate them with tongs until the outer skin is fully blistered and blackened.
# Notes:
01 -
If the sauce consistency feels off, mix in small amounts of water until it’s smoother.
02 -
Letting the chicken marinate overnight amps up the flavor.