Lemon Tahini Chicken Thighs – Bright, Creamy, and Weeknight-Friendly

If you love tender, juicy chicken with big flavor and minimal fuss, these Lemon Tahini Chicken Thighs are for you. The sauce is tangy from fresh lemon, creamy from tahini, and full of garlicky warmth. It clings to the chicken as it roasts, creating golden edges and a savory, citrusy glaze.

Everything comes together with pantry staples and a quick marinade. It’s the kind of dinner that feels special but stays simple enough for any night.

Lemon Tahini Chicken Thighs - Bright, Creamy, and Weeknight-Friendly

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 2 pounds bone-in, skin-on chicken thighs (about 4–6 pieces)
• 3 tablespoons tahini (stirred well)
• 3 tablespoons fresh lemon juice (plus 1 teaspoon lemon zest)
• 3 tablespoons olive oil
• 3 garlic cloves, finely minced or grated
• 1 tablespoon honey (or maple syrup)
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon ground coriander (optional but lovely)
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon black pepper
• 2–3 tablespoons water (as needed to loosen the sauce)
• Fresh parsley or cilantro, chopped, for serving
• Lemon wedges, for serving

Method

 

1. Prep the chicken: Pat the chicken thighs dry with paper towels. Dry skin sears and roasts better, giving you crisp edges and deeper flavor.
2. Make the marinade: In a bowl, whisk together tahini, lemon juice, lemon zest, olive oil, garlic, honey, cumin, paprika, coriander, salt, and pepper. Add 1–2 tablespoons of water until the mixture is smooth and pourable, like a thin yogurt.
3. Marinate: Add the chicken to a large bowl or zip-top bag. Pour in about two-thirds of the marinade and toss to coat. Reserve the remaining marinade in the fridge for later. Let the chicken sit for at least 20 minutes, or refrigerate up to 8 hours.
4. Preheat the oven: Heat to 425°F (220°C). Line a sheet pan with foil or parchment for easy cleanup, and place a wire rack on top if you have one.
5. Arrange and roast: Place the chicken thighs skin-side up on the pan. Spoon any excess marinade from the bowl over the thighs. Roast for 30–40 minutes, until the skin is browned and an instant-read thermometer reads 175–185°F in the thickest part.
6. Broil for crispness (optional): For extra color, broil for 2–3 minutes at the end. Watch closely to avoid burning.
7. Rest and finish: Let the chicken rest for 5 minutes. Thin the reserved marinade with another splash of water if needed, then drizzle over the chicken. Top with chopped herbs and a squeeze of fresh lemon.
8. Serve: Pair with rice, couscous, roasted potatoes, or a simple chopped salad. The sauce is also great with charred broccoli, blistered tomatoes, or warm pita.

What Makes This Recipe So Good

• Big flavor, small effort: The marinade mixes up in minutes and delivers bright, nutty depth without extra steps.
• Juicy every time: Chicken thighs are hard to overcook. They stay tender, even if you forget the oven for a minute.
• One sauce, many uses: The lemon tahini mixture doubles as a marinade and finishing drizzle for an extra pop of flavor.
• Great for meal prep: Leftovers reheat well and taste even better the next day as the flavors meld.
• Balanced and satisfying: Protein-rich chicken, healthy fats from tahini, and fresh lemon make this both hearty and bright.

Ingredients

• 2 pounds bone-in, skin-on chicken thighs (about 4–6 pieces)
• 3 tablespoons tahini (stirred well)
• 3 tablespoons fresh lemon juice (plus 1 teaspoon lemon zest)
• 3 tablespoons olive oil
• 3 garlic cloves, finely minced or grated
• 1 tablespoon honey (or maple syrup)
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon ground coriander (optional but lovely)
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon black pepper
• 2–3 tablespoons water (as needed to loosen the sauce)
• Fresh parsley or cilantro, chopped, for serving
• Lemon wedges, for serving

Step-by-Step Instructions

1. Prep the chicken: Pat the chicken thighs dry with paper towels.

   Dry skin sears and roasts better, giving you crisp edges and deeper flavor.

2. Make the marinade: In a bowl, whisk together tahini, lemon juice, lemon zest, olive oil, garlic, honey, cumin, paprika, coriander, salt, and pepper. Add 1–2 tablespoons of water until the mixture is smooth and pourable, like a thin yogurt.
3. Marinate: Add the chicken to a large bowl or zip-top bag. Pour in about two-thirds of the marinade and toss to coat.

   Reserve the remaining marinade in the fridge for later. Let the chicken sit for at least 20 minutes, or refrigerate up to 8 hours.

4. Preheat the oven: Heat to 425°F (220°C). Line a sheet pan with foil or parchment for easy cleanup, and place a wire rack on top if you have one.
5. Arrange and roast: Place the chicken thighs skin-side up on the pan.

   Spoon any excess marinade from the bowl over the thighs. Roast for 30–40 minutes, until the skin is browned and an instant-read thermometer reads 175–185°F in the thickest part.

6. Broil for crispness (optional): For extra color, broil for 2–3 minutes at the end. Watch closely to avoid burning.
7. Rest and finish: Let the chicken rest for 5 minutes.

   Thin the reserved marinade with another splash of water if needed, then drizzle over the chicken. Top with chopped herbs and a squeeze of fresh lemon.

8. Serve: Pair with rice, couscous, roasted potatoes, or a simple chopped salad. The sauce is also great with charred broccoli, blistered tomatoes, or warm pita.

How to Store

• Refrigerate: Store leftovers in an airtight container for up to 4 days.

  Keep the extra sauce separate if you can.

• Reheat: Warm in a 325°F oven for 10–15 minutes or microwave in short bursts, adding a splash of water to keep it moist.
• Freeze: Freeze cooked chicken (without the fresh herb garnish) for up to 2 months. Thaw in the fridge overnight, then reheat as above.
• Make ahead: Marinate the chicken up to 8 hours in advance. The tahini helps tenderize without turning the texture mushy.

Health Benefits

• Protein-rich: Chicken thighs provide high-quality protein that supports muscle repair and steady energy.
• Healthy fats: Tahini and olive oil deliver unsaturated fats that support heart health and help you feel satisfied.
• Micronutrient boost: Tahini offers calcium, magnesium, and iron, while lemon adds vitamin C that may aid iron absorption.
• Lower sugar, big flavor: A small amount of honey balances the lemon and garlic without making the dish sweet.

What Not to Do

• Don’t skip drying the chicken: Moisture on the surface prevents browning and crisp edges.
• Don’t over-thicken the sauce: Tahini can seize and get pasty.

  Add water until it’s smooth and spoonable.

• Don’t under-season: The marinade should taste bright and slightly salty; the chicken will absorb some of that salt.
• Don’t cook at low heat: High heat helps render the fat and caramelize the marinade. Aim for 425°F for best texture.
• Don’t toss the extra marinade on raw chicken after roasting: Only use the portion you reserved before marinating, or simmer leftover marinade briefly to make it safe.

Alternatives

• Boneless, skinless thighs: Roast at 425°F for 18–22 minutes, or until 170–175°F internal. You’ll get less crispness but super tender meat.
• Chicken breasts: Use smaller breasts or cut large ones into cutlets.

  Bake at 400°F for 18–22 minutes, to 160–165°F. Don’t overcook.

• Grill option: Grill over medium-high heat, skin-side down first, 5–7 minutes per side, until 175–185°F. Brush with reserved marinade in the last minute.
• Stovetop to oven: Sear thighs skin-side down in a hot oven-safe skillet for 5–7 minutes, flip, add a spoon of marinade, and finish in a 400°F oven for 15–20 minutes.
• Dairy-free and gluten-free: This recipe is naturally both, as long as your tahini and spices are certified gluten-free if needed.
• No tahini? Use smooth almond butter or cashew butter.

  Add a little extra lemon to brighten and a teaspoon of sesame oil for a hint of sesame flavor.

• Vegetarian swap: Use thick slices of cauliflower or halved portobellos. Roast at 425°F, brushing with marinade, until caramelized and tender.

FAQ

Can I marinate the chicken overnight?

Yes. Up to 8 hours is ideal.

The tahini won’t toughen the meat, and the lemon here is balanced enough to avoid a mushy texture.

Why did my tahini sauce get thick and clumpy?

Tahini seizes when it needs more water. Whisk in cold water a tablespoon at a time until it loosens to a smooth, creamy consistency.

Do I need skin-on thighs?

Skin-on adds flavor and protects the meat, but boneless, skinless thighs work well too. Adjust cook time and avoid overcooking.

How do I know when the chicken is done?

Use an instant-read thermometer.

Aim for 175–185°F for thighs; they’re more forgiving and become tender and juicy at that range.

Can I make this spicy?

Absolutely. Add 1/2 to 1 teaspoon of crushed red pepper flakes or a spoon of harissa to the marinade for heat and depth.

What should I serve with it?

Try herbed couscous, lemony rice, roasted potatoes, or a cucumber-tomato salad. Warm pita or naan is great for scooping up the sauce.

Is the honey necessary?

A little sweetness balances the lemon and tahini.

If you prefer, swap in maple syrup or leave it out and add a touch more olive oil.

Can I use bottled lemon juice?

Fresh is best for bright flavor and aroma. If using bottled, choose a high-quality brand and taste the marinade, adjusting salt and honey as needed.

Wrapping Up

Lemon Tahini Chicken Thighs deliver that perfect mix of tangy, creamy, and savory with almost no stress. The marinade is simple, the cooking is straightforward, and the results are consistently juicy.

Keep a jar of tahini and a couple lemons on hand, and this becomes a dependable weeknight favorite. Serve it hot from the oven with something fresh and something starchy, and enjoy the kind of meal that makes seconds feel inevitable.