Tahini-Marinated Chicken Thighs & Cucumber Salad

A weeknight meal, a week meal prep. Whatever your preference this delicious juicy chicken will for sure do the trick! Try it!

Ingredients

Chicken:

1/4 cup tahini (sesame seed paste), well stirred

3 tablespoons finely chopped fresh flat-leaf parsley

3 tablespoons olive oil

3 tablespoons water

1 tablespoon finely chopped fresh rosemary

2 teaspoons grated lemon rind

2 tablespoons fresh lemon juice

1/2 teaspoon crushed red pepper

1 garlic clove, finely grated

1 small shallot, finely grated

4-6 skinless, boneless chicken thighs (about 1 1/2 lb.)

Cooking spray

1/2 teaspoon kosher salt

Salad

1 1/2 cups chopped cucumber

1 1/2 cups chopped tomato

1 cup coarsely chopped fresh flat-leaf parsley

1/4 cup chopped fresh mint

1 tablespoon fresh lemon juice

1 teaspoon olive oil

1/4 teaspoon kosher salt

To prepare chicken

Combine first 10 ingredients in a bowl. Place 1/4 cup tahini mixture in a small bowl; reserve. Place remaining tahini mixture and chicken in a large ziplock plastic bag; seal, turning to coat chicken. Refrigerate 8 hours or overnight.

Preheat grill/cast iron skillet or non stick skillet, to medium high heat. Coat it with cooking spray. Remove chicken from marinade; discard marinade. Sprinkle chicken with salt. Arrange chicken on grill or skillet; cover and cook 4 minutes on each side or until done.

To prepare the salad,

combine cucumber and next 6 ingredients (through 1/4 teaspoon salt) in a bowl; toss gently to combine. Serve cucumber salad with chicken and rice.

Arrange chicken and salad on meal prep containers; drizzle with reserved 1/4 cup tahini mixture at moment of serving.

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