Zaatar Tahini Chicken Thighs (Printable)
Succulent chicken thighs coated in zaatar spice and rich tahini marinade, oven-roasted until golden and crispy.
# What You’ll Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (about 2.6 lbs)
→ Marinade
02 - 1/3 cup tahini (sesame paste)
03 - 3 tablespoons olive oil
04 - 2 tablespoons fresh lemon juice
05 - 2 tablespoons zaatar spice blend
06 - 3 garlic cloves, minced
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
→ Garnish
11 - 2 tablespoons fresh parsley, chopped
12 - 1 tablespoon toasted sesame seeds
13 - Lemon wedges, for serving
# How-To Steps:
01 - Whisk together tahini, olive oil, lemon juice, zaatar, garlic, cumin, smoked paprika, salt, and pepper in a large bowl until smooth and well combined.
02 - Pat chicken thighs dry with paper towels. Add chicken to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 1 hour, up to 8 hours for deeper flavor.
03 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil for easy cleanup.
04 - Arrange marinated chicken thighs skin side up on the prepared baking sheet. Spoon any remaining marinade over the top.
05 - Roast for 30–35 minutes until the skin is golden and lightly crisped, and the internal temperature reaches 175°F.
06 - For extra crispiness, broil on high for 2 minutes at the end of cooking time.
07 - Remove from oven and let rest for 5 minutes. Garnish with fresh parsley and toasted sesame seeds. Serve with lemon wedges.
# Expert Advice:
01 -
- The tahini creates this incredibly rich, velvety marinade that keeps the chicken juicy while developing a gorgeous golden crust
- It's one of those rare recipes that tastes like it came from a restaurant but needs only about 15 minutes of active prep time
02 -
- Tahini can seize up and get thick when you first add the lemon juice, just keep whisking and it will smooth out into a silky emulsion
- Patting the chicken completely dry before marinating is the secret to getting that skin really crispy, any surface moisture will create steam instead of crunch
03 -
- If your zaatar blend doesn't have sumac in it, add 1/2 teaspoon to the marinade for that signature tangy brightness
- Letting the chicken come to room temperature for 30 minutes before roasting helps it cook more evenly