Chicken Skewers with Saffron-Tahini Marinade
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.
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.