This easy Grilled Tahini Chicken is fast enough for weeknights but impressive enough for company. Juicy chicken thighs are brushed with a lemony, garlicky tahini sauce and cooked on the grill (or under the broiler). Make it ahead, serve it hot or cold, and enjoy a protein-packed dinner that’s naturally dairy- and gluten-free.

Tahini is one of those ingredients I always keep stocked in my pantry. Many people only associate tahini with hummus, but it’s so versatile! Tahini can go sweet or savory, it blends into sauces and dressings, and it adds the perfect nutty depth to baked goods.

This Grilled Tahini Chicken is the recipe I turned to all summer long. It’s simple enough to throw together on a busy weeknight (no hours of marinating, no complicated prep) but it still feels special enough to serve to friends when we’re grilling outside. The tahini sauce is bright and lemony, just garlicky enough, and perfect for brushing on the chicken as it cooks and drizzling over the top before serving.

I usually make a double batch, because the leftovers are fantastic. The chicken keeps its flavor and juiciness, and the sauce stays creamy for a few days in the fridge. I’ll add slices of the chicken to salads, grain bowls, or wraps for an easy lunch, or just serve it cold straight from the fridge for a quick snack.

The best part? It’s one of those recipes that works year-round. In the summer, I toss it on the grill and serve it with fresh tomatoes and cucumbers. In the winter, I’ll broil the chicken in the oven and pair it with roasted sweet potatoes or rice. Either way, it’s always a hit.

Ingredients and Substitutions

Here’s what you’ll need to make this grilled tahini chicken, along with some key recipe notes and substitutions listed below.

• Chicken Thighs: I prefer boneless, skinless chicken thighs for juiciness, but chicken breasts or drumsticks also work.
• Tahini: Make sure to use a high-quality tahini that is smooth and pourable, not one that is dry, chalky, or bitter.
• Olive Oil: Other neutral oils work here as well, like avocado oil.
• Za’atar: If you don’t have za’atar on hand, try substituting oregano, thyme, or even an Italian herb mix.
• Smoked Paprika: I love the subtle smoky flavor, but regular paprika works in a pinch.

How to Make Grilled Tahini Chicken

1. Make the Sauce: Whisk together tahini, olive oil, lemon juice and zest, garlic, za’atar, smoked paprika, and a pinch of salt. Add just enough water to make the sauce smooth and pourable.

2. Prep the Chicken: Pat the chicken dry. Season with salt and pepper, then brush with a layer of tahini sauce.

3. Grill the Chicken: Preheat the grill to medium-high. Grill the chicken for 5-6 minutes per side, brushing with additional sauce as it cooks, until cooked through.

4. Serve: Let the chicken rest for a few minutes, then drizzle with additional sauce before serving warm or at room temperature, or refrigerate and serve cold.

Skip Long Marinades for Grilled Chicken

We’ve all seen recipes that call for marinating meat for hours, or even overnight, for maximum flavor. If you’re anything like me, you forget that you were supposed to start marinating in the morning and then have an internal debate about whether you should skip the marinade or save the recipe for another day. But here’s the science: marinades don’t actually soak into meat the way we might imagine.

Kitchen Chemistry

Meat is about 75% water, and water molecules are strongly attracted to each other. Most marinades, however, are oil-based. Oil and water don’t mix, so the oil can’t move beyond the very outer surface. Marinating in oil (like a tahini-olive oil mixture) only adds flavor to the outer fraction of an inch of your meat.

What about acidic marinades, like those with lemon juice or vinegar? Acids do interact with proteins on the surface of the meat, causing some denaturation (loosening of the protein structure). This changes the texture slightly (careful – too long in an acidic marinade can make your meat mushy!), but the effect is still surface level and doesn’t pull flavor deep inside.

The takeaway: if you want big flavor, don’t rely on hours of marinating. Instead, baste the chicken as it cooks to build up layers of taste, and drizzle on extra sauce just before serving for the most impact.

No Grill? No Problem!

Grilling is my favorite way to make this tahini chicken, and it’s how my recipe instructions are written below.  But if you don’t have a grill (or you want to make this in the dead of winter), you can still make this recipe:

• Grill Pan: Cook on the stovetop in a grill pan over medium-high heat.
• Broiler: Arrange the chicken on a wire rack over a foil-lined baking sheet. Broil ~6 inches from the heating element for 10-12 minutes, flipping the chicken halfway through, until the thickest part reaches an internal temperature of 160°F.

Serving Ideas

This chicken is endlessly versatile. Try it:

• Over a simple tomato, cucumber, and quinoa salad
• With a side of grilled vegetables or roasted sweet potatoes
• On top of a grain bowl with rice or farro
• Paired with summery sides like Grilled Asparagus and Feta Salad or Spicy Grilled Okra

Tips and Tricks for the Best Grilled Tahini Chicken

1. Use Good Tahini: Smooth, creamy tahini makes all the difference. My personal favorite is Soom Tahini.
2. Thin the Sauce Gradually: Add water one tablespoon at a time until it’s easy to brush or drizzle.
3. Don’t Overcook the Chicken: Use an instant-read thermometer to pull the chicken at 160°F. It will rise a few degrees as it rests.
4. Brush While Cooking: Skip the long marinade and baste instead for deeper surface flavor.
5. Storage: Store grilled chicken in an airtight container for up to 4 days and enjoy hot or cold.
6. Recommended Tools: Mixing Bowls | Whisk | Pastry Brush | Instant-Read Themometer | High-Quality Tahini

More Tahini Recipes:

• Flourless Chocolate Tahini Cake
• Brownies with Salted Tahini Buttercream
• Sweet Potato Kale Chickpea Bowl
• Tahini Shakes
• One Pan Tahini Chicken with Brussels Sprouts and Potatoes
• Chocolate Chip Tahini Blondies

This recipe was originally published in August 2018 and updated with new pictures and helpful tips and tricks in September 2025.