Just the word “tahini” is enough to make me want to eat this now. These boneless, skinless chicken thighs are a staple in my freezer. Marinated in tahini, lemon juice and garlic, they become the perfect, healthy meal.

The chicken soaks up all the flavours from the marinade and becomes really flavourful, soft and moist. The saffron adds depth, amazing aroma and a gorgeous golden colour.

You can use any chicken cut you like. Bone in drumsticks work well, chicken breast, even wings. But I personally think boneless, chicken thighs are the best. Leave the chicken to marinate over night or at least 3 hours. During this time the saffron threads release all their aroma and gorgeous colour. First, we eat with our eyes, right?

Chicken Skewers with Saffron-Tahini Marinade

Galatia Pamboridis
Just the word “tahini” is enough to make me want to eat this now. These boneless,skinless chicken thighs are a staple in my freezer. Marinated in tahini, lemon juice and garlic, they become the perfect, healthy meal.
Prep Time 20 minutes
Cook Time 20 minutes
Marinate Time 3 hours
Course Main Courses
Servings 4

Ingredients
  

  • 12 boneless skinless chicken thighs
  • A generous pinch of smoked sea salt
  • ½ tsp black pepper
  • 1/3 cup extra virgin olive oil
  • 1 Tbsp garlic chopped
  • ½ cup lemon juice
  • 1 Tbsp lemon zest
  • pinch of saffron threads
  • 3 tsp sumac
  • 1 tsp fresh thyme
  • 1 tsp fresh rosemary
  • 3 Tbsp tahini paste
  • 3 Tbsp maple syrup or 2 Tbs honey

Instructions
 

  • Transfer thawed chicken thighs in a zip-lock bag.
  • Make the marinade by mixing all the remaining ingredients together in a bowl. Pour marinade ingredients in the zip lock bag. Seal bag and massage with your hands to distribute the marinade. Place zip-lock bag in another container to prevent any leaks. Transfer chicken in the fridge to marinate over night or at least 3 hours.
  • At first, the mixture will have a “tahini” colour. The saffron threads will begin to release their aroma, colour and flavour after at least 3 hours. Thread the chicken on 4 or 6 skewers. Reserve the marinade in a bowl.
  • Place skewers on grill over moderate heat. Cook 20-25 minutes, turning and basting with the marinade until chicken is cooked through but not dry [Cooking time will increase if you are using a bone-in cut, decrease if you are using chicken breast. You need to cut a small piece of meat from the middle of the skewer and check for doneness].
  • Transfer skewers on a serving platter. Cover loosely with foil and let chicken stand for 10 minutes. Serve with a crisp, green salad on a lovely summer’s night.
Collections BBQ, Sundays

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