Tahini chicken aka tahini marinade for chicken is one of the most popular and beloved version of grilled chicken recipe in Mediterranean and middle eastern cuisine. This tahini grilled chicken is tender and juicy from inside with amazing flavours and slightly charred from outside. In this preparation, chicken breast pieces are marinated with tahini, onion-garlic paste and some spices and herbs and then grilled till well cooked. It is mostly served as a part of main course with salad and pittas or sometimes with pilaf.
Though tahini is worldwide popular now a days but many of you may not be aware of it. Let me explain about the tahini recipe.
Table of Contents
About the recipe
Health Benefits of Tahini
How to make Tahini Chicken (step wise photos)
Recipe Card
What is Tahini?
Tahini is a smooth, thick, creamy and unique flavoured recipe prepared with sesame seeds. It is basically a sesame paste mostly prepared with hulled sesame seeds. But other varieties of sesame seeds which are easily available in market like unhulled, sprouted, toasted and raw can also be used to prepare tahini of different flavour, texture, taste and colour. But the traditional tahini recipe is prepared with white hulled sesame seeds because it comes smoother in texture and with minimal or no bitterness. You can check my previous post to know more details to prepare perfect tahini recipe at home.
Tahini is a versatile condiment which is basically used as a flavour inducer or flavour enhancer because of its nutty aroma. It is one of the most essential components of Mediterranean and middle eastern cuisine which is used to prepare myriad recipes. But the limelight falls on the fact that it is an important ingredient for world-famous dip recipes hummus and baba ganoush. Yes, tahini is one of the most essential components of these two signature dishes.
When I first prepared the homemade tahini, I was not an expert about its usage in cooking but later with some research and experience, I got expertise in it. Other than spread, dip and salad dressing, I have used tahini in myriad dishes for cooking. Tahini chicken is one of the finest examples of it.
Tahini chicken aka tahini marinade for chicken is a succulent middle eastern recipe which can be prepared in different ways using different cooking techniques like baking, roasting, grilling and even stove top cooking using different composition of ingredients.
This tahini chicken aka tahini marinade for chicken is a huge hit in my house. My husband and daughter just love it. Whenever I prepare tahini at home, my husband always asks me to prepare tahini grilled chicken and my family loves to accompany it with salad like coleslaw and pittas. Many of my friends even enjoy the dish thoroughly as starter.
Tahini chicken with step by step photos and instructions have been provided in the ‘Instruction’ section of the recipe. But before directly jumping into the recipe, let me share few interesting facts about the recipe and the core ingredients of the recipe.
Health benefits of tahini
- Tahini is rich in minerals, especially phosphorous and manganese. Both the components are good for our bone health.
- It is a great source of healthy fats and vitamins which have inflammatory properties too.
- Tahini is full of antioxidants which is beneficial for our health.
- Sesame oil contains antibacterial property due to healthy fats.
- The components present in sesame seeds is good for the health of our kidney and liver.
How to eat tahini chicken?
Tahini chicken recipe can be accompanied in various ways as a side with different main course and sides.
- Tahini chicken can be served itself as an appetizer or side with some dip and raw onion.
- It could even be served as a side with a warm bowl of soup.
- It can be served with pilaf as a main course.
- It can be served with pittas or tortillas with some coleslaw.
- You can even add the tahini chicken in burger, wraps, sandwiches etc.
How to make tahini chicken?
To prepare the tahini chicken, first cut the chicken breast pieces into medium cubes and wash them. Squeeze out the excess water from the chicken. For the first marination, add some salt and rub it evenly over the chicken pieces. Cover the chicken and keep it aside for 30 minutes.
In the meantime, take a small jar of a grinder and add ¼ red onion pieces, 5 garlic cloves and juice of one lemon into it. Close the lid of the jar and pulse it to a smooth paste. Transfer the content into a large bowl.
Then add tahini, olive oil, salt, paprika, roasted cumin powder and crushed black pepper, one by one into the bowl and mix it thoroughly. Keep it aside.
After 30 minutes of first marination, squeeze out the excess moisture from the chicken pieces and then add the prepared second marination on the chicken. Mix it thoroughly so that each piece can get coated evenly. Cover the chicken either with a cling film or a plate. Refrigerate it for 5-6 hours.
In this way, you can keep the marinated chicken pieces in an airtight container for 2 days in refrigerator. You can marinate the chicken and keep it handy 2 days before any party or get together and can save your time.
After marination of the chicken is done, switch on the oven and preheat it at 220°C/200°C Fan/Gas 7.
In the meantime, line the baking tray either with parchment paper or aluminium foil. It helps to keep your tray clean.
Now insert the marinated chicken pieces in the skewers and place them on the baking tray.
Place the baking tray at the middle of the preheated oven and bake it for 50 minutes. Turn the chicken twice after 15 minutes interval. Then again turn the chicken twice after 10 minutes interval. In short, you need to cook and turn the skewers in the interval of (15m + 15m + 10m + 10m = 50m).
Many chicken recipes have already been shared in my previous posts. You may like few of them.
Chinese lemon chicken
Butter chicken masala
Spinach chicken
..And Many more…
Ingredients:
1 Cup = 250 ml
For the 1st marination
- 600 grams Chicken breast, medium cubes
- ¾ teaspoon Salt
For the 2nd marination
- ¼ small red Onion, for paste
- 5 large cloves of Garlic, for paste
- Juice of 1 Lemon
- ¼ cup Tahini
- 1 teaspoon roasted Cumin powder
- ½ teaspoon Paprika
- ¼ teaspoon crushed black Pepper
- ½ tablespoon dried Parsley or 2-3 tablespoons fresh chopped Parsley
- Salt to taste
- 2 tablespoons Olive oil
Instructions:
- First cut the chicken breast pieces into medium cubes and wash them. Squeeze out the excess water from the chicken.
- For the first marination, add some salt and rub it evenly over the chicken pieces. Cover the chicken and keep it aside for 30 minutes.
- In the meantime, take a small jar of a grinder and add ¼ red onion pieces, 5 garlic cloves and juice of one lemon into it. Close the lid of the jar and pulse it to a smooth paste.
- Transfer the content into a large bowl. Then add ¼ cup tahini, 2 tablespoons olive oil, salt, ½ teaspoon paprika, 1 teaspoon roasted cumin powder and ¼ teaspoon crushed black pepper, one by one into the bowl and mix it thoroughly. Keep it aside.
- After 30 minutes of first marination, squeeze out the excess moisture from the chicken pieces and then add the prepared second marination on the chicken. Mix it thoroughly so that each piece can get coated evenly. Cover the chicken either with a cling film or a plate. Refrigerate it for 5-6 hours.
- After marination of the chicken is done, add ½ tablespoon dried parsley or 2-3 tablespoons fresh chopped parsley on the chicken and mix it thoroughly.
- Switch on the oven and preheat it at 220°C/200°C Fan/Gas 7 and line the baking tray either with parchment paper or aluminium foil. It helps to keep your tray clean.
- Now insert the marinated chicken pieces in the skewers and place them on the baking tray.
- Place the baking tray at the middle of the preheated oven and bake it for 50 minutes. Turn the chicken twice after 15 minutes interval. Then again turn the chicken twice after 10 minutes interval. In short you need to cook and turn the chicken pieces in the interval of (15m + 15m + 10m + 10m = 50m).
Serving Instruction
Transfer the tahini chicken on a serving plate. Serve immediately to enjoy its best taste. Serve them as appetizer with some dip, onion salad or as main course with pittas or pilaf and enjoy.
Ingredients
1 Cup = 250 ml
For the 1st marination
- 600 grams Chicken breast, medium cubes
- ¾ teaspoon Salt
For the 2nd marination
- ¼ small red Onion, for paste
- 5 large cloves of Garlic, for paste
- Juice of 1 Lemon
- ¼ cup Tahini
- 1 teaspoon roasted Cumin powder
- ½ teaspoon Paprika
- ¼ teaspoon crushed black Pepper
- ½ tablespoon dried Parsley or 2-3 tablespoons fresh chopped Parsley
- Salt to taste
- 2 tablespoons Olive oil
Instructions
- First cut the chicken breast pieces into medium cubes and wash them. Squeeze out the excess water from the chicken.
- For the first marination, add some salt and rub it evenly over the chicken pieces. Cover the chicken and keep it aside for 30 minutes.
- In the meantime, take a small jar of a grinder and add ¼ red onion pieces, 5 garlic cloves and juice of one lemon into it. Close the lid of the jar and pulse it to a smooth paste.
- Transfer the content into a large bowl. Then add ¼ cup tahini, 2 tablespoons olive oil, salt, ½ teaspoon paprika, 1 teaspoon roasted cumin powder and ¼ teaspoon crushed black pepper, one by one into the bowl and mix it thoroughly. Keep it aside.
- After 30 minutes of first marination, squeeze out the excess moisture from the chicken pieces and then add the prepared second marination on the chicken. Mix it thoroughly so that each piece can get coated evenly. Cover the chicken either with a cling film or a plate. Refrigerate it for 5-6 hours.
- After marination of the chicken is done, add ½ tablespoon dried parsley or 2-3 tablespoons fresh chopped parsley on the chicken and mix it thoroughly.
- Switch on the oven and preheat it at 220°C/200°C Fan/Gas 7 and line the baking tray either with parchment paper or aluminium foil. It helps to keep your tray clean.
- Now insert the marinated chicken pieces in the skewers and place them on the baking tray.
- Place the baking tray at the middle of the preheated oven and bake it for 50 minutes. Turn the chicken twice after 15 minutes interval. Then again turn the chicken twice after 10 minutes interval. In short you need to cook and turn the chicken pieces in the interval of (15m + 15m + 10m + 10m = 50m).
