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Garlic-Tahini Chicken Recipe

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4.1 from 8 reviews

This Garlic-Tahini Chicken recipe offers a tangy, savory marinade made with tahini, lemon, garlic, and soy sauce, perfectly complementing tender chicken breast cutlets. The chicken is marinated to infuse rich flavors, then quickly pan-cooked for a juicy, golden finish. Served with a fresh sprinkle of parsley and lemon zest, this dish is a delightful and easy-to-make meal perfect for busy weeknights or casual gatherings.

Ingredients

Marinade

  • 2 lemons (zested and juiced)
  • 6 tablespoons tahini
  • 2 tablespoons low-sodium soy sauce
  • 6 cloves garlic, minced
  • 2 tablespoons water, plus more as needed

Chicken

  • 4 chicken breast cutlets, pounded 1/4-inch thick (about 1 1/2 pounds)
  • 1 tablespoon extra-virgin olive oil

Garnish

  • 1/4 cup finely chopped parsley (optional)
  • Lemon wedges, for serving

Instructions

  1. Prepare the marinade: Finely grate the zest of one lemon and set aside. Juice both lemons to measure 1/4 cup lemon juice. In a small bowl, whisk together tahini, lemon juice, soy sauce, minced garlic, and 2 tablespoons of water until smooth.
  2. Marinate the chicken: Pour all but 1/4 cup of the marinade into a large bowl. Add the chicken cutlets and toss them to coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 4 hours. Reserve the 1/4 cup of marinade separately and refrigerate to use as a sauce later.
  3. Cook the chicken: Remove the reserved marinade from the fridge to warm at room temperature. Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade, brushing off excess, and add to the skillet in a single layer. Cook, flipping frequently, until golden brown and cooked through, approximately 5 minutes total. Work in batches if necessary to avoid overcrowding.
  4. Make pan sauce and serve: Add 1 to 2 tablespoons of water to the skillet. Stir and scrape around the chicken to lift browned bits and create a flavorful sauce. Toss the chicken in this liquid to coat. Transfer chicken to a serving platter, sprinkle with reserved lemon zest and parsley, if using. Drizzle with the reserved marinade sauce and serve with lemon wedges.
  5. Storage and reheating: Refrigerate leftovers in an airtight container for up to 4 days. Reheat individual portions in a microwave at 30-second intervals until heated through.

Notes

  • For best flavor, marinate the chicken for at least 30 minutes but not more than 4 hours to avoid the lemon juice breaking down the meat too much.
  • If you don’t have low-sodium soy sauce, regular soy sauce can be used but may increase the saltiness of the dish.
  • Adjust water quantity in the pan to create more sauce if preferred.
  • Cooking in batches helps achieve a nice sear; avoid overcrowding the pan.
  • Optional parsley adds fresh, vibrant color and slight herbal note.
  • This recipe works well with chicken thighs if you prefer dark meat.

Find it online: http://bitezly.com/garlic-tahini-chicken-recipe/