My juicy tahini chicken recipe has become a new favorite for grill season. I take simple grilled chicken up a notch by marinating it in a sweet, bright, and nutty tahini sauce that is truly out of this world! This chicken breast cooks fast, and a final slathering of that lemon-honey tahini makes every bite delicious.
Grilled Chicken with Lemon Honey Tahini Sauce
I’m obsessed with the semi-homemade tahini sauce and marinade I doctored up for this chicken. I just combined store-bought tahini with fresh lemon juice, honey, soy sauce, garlic, and some savory herbs and spices to create the most amazing flavor profile. I love the way the creamy, nutty tahini coats grilled chicken breast, and those added ingredients make it extra irresistible!
I’ve been making this recipe on our outdoor grill, but it can easily be made on the stovetop — so I know I’ll be making it all year long! It’s so delicious and fresh, this just might replace my chicken tzatziki for meal prep lunches.
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Perfect for summer dinners or lunches!
I love to serve this tahini grilled chicken for simple dinners with veggies or a salad, then slice up the leftovers to use for grain bowls the next day. It tastes just as juicy and flavorful, and an extra drizzle of tahini sauce goes a long way!
Tahini Chicken Recipe
Equipment
- Grill or Indoor Grill Pan
Ingredients
- 2 pounds boneless, skinless chicken breasts (thinly-sliced*)
- 2 tablespoons olive oil
- chopped fresh parsley (optional garnish)
Tahini Sauce:
- 1 teaspoon kosher salt
- ½ teaspoon ground paprika
- ½ teaspoon onion powder
- ½ teaspoon oregano
- ⅓ cup tahini
- 1 lemon (juiced)
- 1 tablespoon low sodium soy sauce
- 1 tablespoon honey
- 2 cloves garlic (minced)
Instructions
- In a large shallow bowl, whisk together the salt, paprika, onion powder, oregano, tahini, lemon juice, soy sauce, honey, and garlic.1 teaspoon kosher salt, ½ teaspoon ground paprika, ½ teaspoon onion powder, ½ teaspoon oregano, ⅓ cup tahini, 1 lemon, 1 tablespoon low sodium soy sauce, 1 tablespoon honey, 2 cloves garlic
- Add the chicken to the bowl and coat entirely in the marinade. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour, or up to 10 hours.2 pounds boneless, skinless chicken breasts
- Heat the oil in a grill, grill pan, or skillet over medium-high heat. Once heated, add the chicken breasts. Cook for about 5-7 minutes per side until golden browned with char marks on the outside, and the internal temperature reaches 165℉.2 tablespoons olive oil
- Drizzle the reserved tahini sauce over the top. Top with fresh parsley.chopped fresh parsley
Notes
- For the best flavor, marinate chicken for at least 1 hour. It can marinate for up to 10 hours in the fridge — any longer and it may turn mushy.
- This chicken can be cooked on an outdoor grill or on the stovetop.
- Fully preheat the grill or pan to medium-high, and use cooking oil to prevent burning.
- Let the chicken rest for 5-10 minutes after cooking.
- Tahini chicken can be served with veggies, in wraps, or in a grain bowl.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Make Chicken Tahini Bowls
This marinated tahini chicken breast is the perfect protein for grain bowls! Serve it hot off the grill, or use it cold straight from the fridge. Either way, it’s great for slicing and throwing into a mediterranean or Middle Eastern inspired lunch bowl.
- Grains: Use white or brown rice, quinoa, bulgar, farro, or couscous. I like to cook rice and keep it in the fridge so that lunchtime is extra quick.
- Veggies: Throw in simple veggies, like a cucumber and tomato salad, pickled onions, olives, or roasted eggplant.
- Toppings: Finish the bowl with a sprinkling of feta crumbles, toasted sesame seeds, or fresh dill. And of course, more tahini sauce!
How to Make Tahini Marinated Chicken Step by Step
Prep: Gather the list of ingredients for this chicken and tahini sauce recipe. Thinly-sliced chicken breasts work best for this recipe, because they cook through quickly. If you have thicker pieces, slice them in half lengthwise to create thinner pieces. Then mince the garlic and juice 1 lemon.
Make the Tahini Marinade/Sauce: In a large shallow bowl, whisk together 1 teaspoon of kosher salt, ½ teaspoon of ground paprika, ½ teaspoon of onion powder, ½ teaspoon of oregano, ⅓ cup of tahini, the juice of 1 lemon, 1 tablespoon of soy sauce, 1 tablespoon of honey, and 2 minced cloves garlic. Reserve ½ of the marinade to use later as a sauce.
Marinate the Chicken: Next, add 2 pounds of boneless, skinless chicken breasts to the bowl/dish, and coat entirely in the tahini marinade. Cover it with plastic wrap and let it marinate in the refrigerator for at least 1 hour, or up to 10 hours.
Grill the Chicken: When ready to cook, take the chicken out of the fridge and prep the grill. Heat about 2 tablespoons of olive oil in a grill, grill pan, or skillet over medium-high heat. Once heated, add the marinated chicken breasts. Cook for about 5-7 minutes per side; until golden brown with char marks on the outside, and the internal temperature reaches 165℉. Don’t overcrowd the chicken while cooking, or it won’t get a crisp texture. Cook in batches if needed.
Serve: Serve chicken with the reserved tahini sauce drizzled on top, and sprinkle with fresh parsley if desired.
How to Store, Freeze, and Reheat
- Leftover Chicken: Store tahini chicken in an airtight container, in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
- Sauce/Marinade: Extra tahini sauce can be stored in a sealed jar or container, in the fridge for 3-5 days. Discard any marinade that has come into contact with raw chicken.
- Serve Leftovers: Reheat chicken breasts on the stovetop over medium heat until warmed through. This chicken also tastes great cold, straight from the fridge.
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