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

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.