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Grilled Tahini Chicken

Section: Tasty Lunch Ideas

This grilled tahini chicken features juicy boneless thighs brushed with a vibrant lemon and garlic tahini sauce. The sauce combines rich tahini, zesty lemon juice and zest, garlicky notes, and fragrant za'atar and paprika seasonings to create a bright, savory coating. Chicken is grilled over medium-high heat, first basted and then flipped and basted again, locking in moisture and flavor. The dish can be served warm or chilled, making it versatile for any occasion. It’s quick to prepare and perfect for weeknights or casual meals with friends and family.

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Last modified on Sat, 03 Jan 2026 15:01:25 GMT
A plate of grilled chicken with lemon and herbs. Pin it
A plate of grilled chicken with lemon and herbs. | dinabakery.com

Grilled Tahini Chicken is a wonderfully simple dish that brings bold Middle Eastern flavors to your weeknight table. Juicy chicken thighs are coated in a lemony, garlicky tahini sauce then grilled or broiled to tender perfection. It’s fast to prepare yet impressive enough to serve guests without fuss.

I first made this dish for a casual outdoor dinner with friends and it quickly became a crowd favorite. The bright lemon and smoky paprika create a flavor that surprises every time.

Ingredients

  • Half a cup of well-stirred tahini: brings a creamy, nutty base, choose a high-quality brand for the best flavor
  • Three tablespoons of olive oil: add richness and help the sauce spread smoothly
  • Two tablespoons of fresh lemon juice and two teaspoons of lemon zest: brighten the dish with fresh citrus notes
  • Two cloves of grated garlic: provide aromatic depth, grating rather than mincing releases more flavor
  • One tablespoon of za’atar: contributes herby, slightly tangy Middle Eastern spices
  • Half a tablespoon of smoked paprika: adds warmth and a subtle smokiness that elevates the chicken
  • Three to four tablespoons of water: adjust the sauce to a pourable consistency
  • Salt and pepper to taste: enhance all the flavors
  • Eight boneless, skinless chicken thighs: are ideal for juicy grilling, look for meat with a light pink color and firm texture

Step-by-Step Instructions

Searing the Grill:
Preheat your grill or broiler to medium-high heat. Lightly oil the grates to prevent sticking and promote beautiful grill marks.
Making the Sauce:
Whisk together tahini, olive oil, lemon juice, lemon zest, grated garlic, za’atar, smoked paprika, and a pinch of salt in a medium bowl. Gradually add water one tablespoon at a time, whisking each time, until the sauce thins enough to pour easily.
Coating the Chicken:
Generously season the chicken thighs on both sides with salt and pepper. Spoon some of the tahini sauce over the chicken and brush it evenly to coat thoroughly. Reserve half of the sauce for basting and serving.
Grilling the Chicken:
Place the thighs on the preheated grill. Cook for 3 to 4 minutes without moving them to develop a nice sear. Flip the chicken and brush with some of the remaining sauce. Continue cooking the other side for 4 to 5 minutes until the internal temperature reaches 160 degrees Fahrenheit.
Serving the Dish:
Serve the chicken warm straight off the grill or at room temperature. Drizzle with any remaining tahini sauce for extra richness. It also tastes great cold the next day.
A bowl of chicken with lemon slices on top. Pin it
A bowl of chicken with lemon slices on top. | dinabakery.com

My favorite component has to be the za’atar in the sauce. It adds a unique herby brightness that transports me back to a summer night in the Mediterranean. Watching family gather around the grill as that sauce bubbled was pure joy.

Storage Tips

Store leftover chicken and sauce separately in airtight containers. The sauce will thicken in the fridge but thins again easily with a splash of water. Consume within four days for the best taste and freshness.

Ingredient Substitutions

If you don’t have za’atar, try using a mix of thyme, oregano, and sumac for a similar zing. Smoked paprika can be swapped with regular paprika, but the subtle smokiness will be less pronounced.

Serving Suggestions

Serve grilled tahini chicken alongside a fresh cucumber and tomato salad or creamy rice pilaf for a full meal. It also pairs beautifully with warm pita and pickled vegetables to round out the flavors.

Cultural Context

A plate of grilled chicken with lemon wedges on the side. Pin it
A plate of grilled chicken with lemon wedges on the side. | dinabakery.com

Tahini is a staple in Middle Eastern cuisine, made from ground sesame seeds, and lends a rich creaminess to many dishes. Za’atar is a beloved spice blend often used to season everything from breads to meats in this region, linking this dish to rich culinary traditions.

Frequently Asked Questions

→ What cut of chicken works best for this dish?

Boneless, skinless chicken thighs are recommended as they stay juicy and absorb the sauce well during grilling.

→ Can I use the oven instead of a grill?

Yes, the chicken can be broiled on high heat using a wire rack; broil about 10-12 minutes flipping halfway for even cooking.

→ How do I make the tahini sauce thinner for brushing?

Gradually whisk in water, one tablespoon at a time, until the sauce reaches a pourable consistency suitable for coating the chicken.

→ Is za’atar essential in the seasoning mix?

Za’atar adds a herby, slightly tangy flavor unique to this dish, though you can substitute with oregano or sumac for variation.

→ Can this dish be prepared ahead of time?

Yes, both the chicken and tahini sauce can be made up to four days before serving and stored refrigerated to enhance flavors.

Grilled Tahini Chicken

Tender grilled chicken thighs coated with a flavorful tahini and lemon sauce.

Prep Time
10 minutes
Cooking Time
10 minutes
Total Preparation Time
20 minutes
By: Dina

Featured in: Lunch

Difficulty Level: Easy

Cuisine Type: Middle Eastern

Number of Portions: 4 Serving Size (8 boneless, skinless chicken thighs)

Dietary Options: Low-Carb, Gluten-Free, Dairy-Free

The Ingredients You'll Need

→ Tahini Sauce

01 1/2 cup well-stirred tahini
02 3 tablespoons olive oil
03 2 tablespoons lemon juice
04 2 teaspoons lemon zest
05 2 cloves garlic, grated
06 1 tablespoon za’atar
07 1/2 tablespoon smoked paprika
08 3-4 tablespoons water
09 Salt and pepper, to taste

→ Chicken

10 8 boneless, skinless chicken thighs

Step-by-Step Instructions

Step 01

Preheat grill or broiler to medium-high heat and lightly oil the grates to prevent sticking.

Step 02

In a medium bowl, whisk together tahini, olive oil, lemon juice, lemon zest, grated garlic, za’atar, smoked paprika, and a pinch of salt. Gradually add water, one tablespoon at a time, until the sauce is pourable.

Step 03

Season chicken thighs generously with salt and pepper. Brush both sides with half of the tahini sauce, reserving the remainder for basting and serving.

Step 04

Place chicken on the grill and cook for 3 to 4 minutes. Flip, baste with some reserved sauce, and continue grilling for 4 to 5 minutes or until the internal temperature reaches 160 °F (71 °C).

Step 05

Serve chicken warm, at room temperature, or cold, drizzled with remaining tahini sauce.

Extra Tips

  1. To broil, coat both sides of the chicken with sauce and place on a wire rack over a foil-lined baking sheet. Broil 6 inches from heat for 10-12 minutes, flipping once, until internal temperature reaches 160 °F.
  2. Chicken and sauce can be prepared up to four days in advance and refrigerated.

Tools You'll Need

  • Mixing bowls
  • Whisk
  • Pastry brush
  • Instant-read thermometer
  • Grill or broiler

Allergy Information

Check ingredient labels to avoid allergens, and speak to an expert if necessary.
  • Contains sesame (tahini)