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–+ servings
Merry

Best Garlic Tahini Chicken

This garlic tahini chicken recipe is a flavorful masterpiece that combines creamy tahini, tangy lemon, and aromatic garlic to create a tender, juicy chicken dish. Perfect for weeknight dinners or meal prep, this recipe is quick, easy, and incredibly versatile. Serve it over grains, in wraps, or alongside fresh veggies for a dish that’s sure to please.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 2 medium lemons plus more lemon wedges for serving
  • 6 tablespoons tahini paste
  • 2 tablespoons low-sodium soy sauce
  • 6 cloves garlic finely minced
  • 2 tablespoons water plus more for the pan
  • 4 chicken breast cutlets pounded to 1/4-inch thick (about 1 1/2 pounds)
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup finely chopped parsley optional

Method
 

  1. Prepare the Marinade
  2. Zest one lemon to get 2 teaspoons of zest and set it aside.
  3. Juice both lemons to measure 1/4 cup.
  4. In a small bowl, whisk together tahini, lemon juice, soy sauce, garlic, and 2 tablespoons of water until smooth.
  5. Marinate the Chicken
  6. Pour all but 1/4 cup of the marinade into a large bowl.
  7. Add the chicken cutlets to the bowl and toss to coat evenly.
  8. Cover and refrigerate for at least 30 minutes and up to 4 hours.
  9. Store the reserved marinade in the refrigerator for serving later.
  10. Cook the Chicken
  11. Heat olive oil in a large skillet over medium-high heat.
  12. Remove chicken from the marinade, brushing off excess, and place it in the skillet in a single layer.
  13. Cook for about 5 minutes, flipping often, until browned on both sides and cooked through.
  14. Deglaze the Pan
  15. Add 1 to 2 tablespoons of water to the skillet.
  16. Stir and scrape the bottom to release the flavorful browned bits.
  17. Toss the chicken in the liquid until evenly coated.
  18. Serve
  19. Transfer the chicken to a platter and sprinkle with the reserved lemon zest.
  20. Garnish with parsley if desired, drizzle with reserved marinade, and serve with lemon wedges.

Notes

  • Cooking Tip: Avoid overcrowding the skillet to ensure even cooking. Cook in batches if necessary.
  • Tahini Substitute: If you don’t have tahini, try almond butter or sunflower seed butter for a different but delicious flavor.
  • Make It Gluten-Free: Replace soy sauce with tamari or coconut aminos.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

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