Grilled Tahini Chicken Recipe

If you’re looking for a flavor-packed backyard dinner that feels both exciting and comforting, let me introduce you to my Grilled Tahini Chicken. Juicy, golden chicken is marinated in a creamy tahini, lemon, and herb blend, then charred to perfection on the grill—the bold flavors and luscious texture will make this your new summer favorite!

Ingredients You’ll Need

This recipe keeps things wonderfully simple, celebrating bold flavors from just a handful of fresh, essential ingredients. Each one plays a delicious role, from the creamy richness of tahini to the herbaceous pop of dill and parsley—here’s what you’ll need for your Grilled Tahini Chicken.

• Tahini: Adds a nutty, creamy backbone to the marinade—and helps lock moisture into the chicken.
• Flat-leaf parsley: Brings a hit of freshness and a pretty pop of green.
• Fresh dill: Gives the chicken its aromatic, summery character—don’t skip if you love Mediterranean flavors!
• Olive oil: Helps the marinade cling and provides richness and that signature gloss.
• Water: Loosens the marinade, ensuring it evenly coats every piece.
• Lemon zest & juice: Wake up the flavors, cut through the richness, and infuse brightness.
• Grated garlic: Adds punch and depth—freshly grated for the best results.
• Ground cumin & smoked paprika: These add warmth, color, and subtle smoky notes—a perfect pairing for grilled chicken.
• Salt & freshly ground black pepper: Essential for flavor—don’t be shy!
• Boneless skinless chicken thighs or breasts: Thighs are especially juicy, but breasts work beautifully too; use whichever you prefer.
• Optional: Lemon Dill Rice ingredients (rice, water, more dill, lemon zest, lemon juice, salt): For a fresh, herby side that soaks up every drop of sauce.

Variations

The beauty of Grilled Tahini Chicken is how easily you can make it your own! Whether you need to adjust for what’s in your fridge, food sensitivities, or simply your mood, here are some of my favorite ways to switch things up.

• Go Vegan: Swap the chicken for slabs of cauliflower, portobello mushrooms, or tofu—just adjust grilling times as needed!
• Spice Level Up: Add a pinch of chili flakes or cayenne to the marinade for a gentle, smoky kick.
• Herb Swap: Try fresh mint or cilantro in place of (or alongside) dill and parsley for a new depth of flavor.
• Sheet Pan Shortcut: Don’t feel like grilling? Roast the marinated chicken on a lined sheet pan at 425°F until cooked through for weeknight ease.

How to Make Grilled Tahini Chicken

Step 1: Mix the Tahini Marinade

Grab a large glass measuring cup or mixing bowl and whisk together tahini, olive oil, water, lemon zest and juice, garlic, cumin, smoked paprika, parsley, dill, and a good pinch of salt and pepper. The marinade should be creamy, aromatic, and pourable—taste it and let those bold flavors get you excited!

Step 2: Marinate the Chicken

Add your chicken into a large freezer bag or shallow dish. Pour in the marinade, press out any air, and seal it up. Massage everything together to coat the chicken well, then let it rest in the fridge for at least 1 hour, and up to 4 for max flavor. The marinade works its magic, making the chicken unbelievably moist and flavorful!

Step 3: Prep Your Grill

When it’s almost time to cook, preheat your grill to medium-high (about 400–425°F). Quick tip: Scrub and oil the grates well so your Grilled Tahini Chicken gets those beautiful marks and releases easily later. While the grill heats, you can start making the Lemon Dill Rice, if you’re serving it!

Step 4: Grill the Chicken (and Lemons!)

Lay the marinated chicken pieces on the grill. Let them cook, undisturbed, for 4–6 minutes to establish that crave-able sear, then flip and continue until the internal temp hits 165°F. For a fun finish, toss halved lemons cut-side down on the grill during the last few minutes—these get deliciously caramelized and amp up the citrus aroma when squeezed over the finished chicken!

Step 5: Rest, Slice, and Serve

Once the chicken is grilled to juicy perfection, let it rest on a plate for 5–10 minutes. This seals in juices for the most tender results. Slice and serve over fluffy Lemon Dill Rice, garnished with more herbs and a drizzle of any extra grilled lemon juice if you like.

How to Serve Grilled Tahini Chicken

Garnishes

I absolutely love topping Grilled Tahini Chicken with a fresh shower of chopped parsley or dill right before serving. A sprinkle of flaky sea salt, a drizzle of fruity olive oil, or an extra squeeze of those grilled lemons makes each plate pop with color and flavor—so simple, but oh-so-pretty!

Side Dishes

This dish shines atop Lemon Dill Rice, which soaks up those herby chicken juices perfectly. For a lighter spread, serve alongside a crisp cucumber-tomato salad, charred flatbreads, or even a pile of grilled veggies—the vibrant, zesty flavors are super versatile!

Creative Ways to Present

Turn your Grilled Tahini Chicken into wraps by slicing and tucking the meat into warm pita with lettuce, pickled onions, and a dollop of yogurt sauce. Or serve the sliced chicken on a board mezze-style with olives, extra lemon wedges, crudites, and dips for an easy, festive gathering.

Make Ahead and Storage

Storing Leftovers

Leftover Grilled Tahini Chicken keeps beautifully in an airtight container in the fridge for up to 3 days. Cool it completely before storing, and slice or shred to make salads, sandwiches, or quick weeknight bowls.

Freezing

You can freeze cooked chicken for up to 2 months. Slice before freezing for faster thawing and easy meal prep. Thaw overnight in the refrigerator and reheat gently before serving.

Reheating

To reheat, warm Grilled Tahini Chicken gently in a skillet over medium-low heat with a splash of water or a drizzle of olive oil to keep things nice and juicy. Alternatively, microwave in short bursts, covering to prevent drying out.

FAQs

Final Thoughts

There’s just something magical about Grilled Tahini Chicken—the way the smoky grill meets zesty, herby, creamy marinade is downright irresistible. Whether you’re cooking for friends or just treating yourself, I know you’ll fall in love with this simple, endlessly versatile dish. Give it a try and let your kitchen (and backyard) fill up with sunshine!

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