Zaatar chicken with tahini

You'll love how these za'atar chicken thighs with garlic and tahini blend bold Middle Eastern flavors with a relaxed and easy prep, perfect for a memorable weeknight meal.

I picked up this dish while traveling in Lebanon, and now it’s a family favorite at home. Even my picky kids beg for these juicy, creamy chicken thighs every week.

Vibrant Ingredients

• Fresh flat-leaf parsley: Pops in color and gives that lively, fresh kick.
• Fresh and dried mint: Gives a nice, cool contrast to the creamy tahini.
• Boneless, skinless chicken thighs: Super juicy every time, even after baking.
• Za’atar: This spice blend of thyme, oregano, sumac, and sesame makes this dish sing.
• Aleppo pepper: Adds a gentle heat and a little fruitiness without going overboard.
• Chopped garlic: Gives the marinade a big flavor boost but won’t take over.
• Red wine vinegar: Brings tang that softens the meat and sharpens the other flavors.
• Olive oil: Adds a mellow smoothness and helps the marinade come together.
• Fresh lemon juice: Makes the whole dish feel bright and alive.
• Tahini: Adds that rich and creamy vibe, balancing the spices.

Easy Step-by-Step Instructions

Serving It Up:

Now the fun part—pile the chicken on a platter, nice and hot, with the tahini sauce you saved. Dress things up with fresh parsley, roasted peppers, or lemon wedges if you want.

Bake:

Arrange the marinated chicken thighs on your baking sheet, spaced out so they’re not crowded. Bake at 205°C for about 35 to 40 minutes. Check that inside they hit 74°C with your kitchen thermometer.

Get Ready to Cook:

Fire up your oven to 205°C. Get a baking tray and line it with parchment paper. Lift those chicken thighs from the marinade, letting extra liquid drip off.

Soak in the Flavor:

Drop the chicken into the leftover marinade, cover with plastic wrap, and chill in the fridge. One hour’s good, but overnight gets the best flavor soak.

Season the Chicken:

Sprinkle plenty of salt and pepper on both sides before plopping them in your marinade. Trust me, this gets the flavor all the way through.

Stash Some Sauce:

Pour out about 125 ml of the marinade and set it aside in the fridge—it's your sauce for serving at the end. This way you’ve got a fresh, cool drizzle ready to go.

Mix Up the Tahini Za’atar Sauce:

Stir together tahini, red wine vinegar, olive oil, lemon juice, all the herbs, spices, and chopped garlic in a bowl. Whisk it up. If it’s looking too thick, just splash in a little water till it’s smooth and pourable.

Za’atar really steals the show here. I first fell for its magic in Jerusalem, watching families share big platters just like this at dinner. Paired with tahini, it turns your chicken into something you’ll want to make again and again.

Storing Leftovers

The cooked chicken keeps fresh in an airtight container in the fridge for up to four days. For reheating, just pop it on a tray and warm in a 160°C oven for about 15 minutes or until steaming hot. Microwaves can dry it out, so skip them if you can. Store the tahini sauce separately—it’ll last about a week. If it gets thick, stir in a splash of water or some lemon juice till it’s creamy again.

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Swaps and Tips

If za’atar’s not in your cupboard, just mix 1 tablespoon dried thyme, 1 teaspoon sumac, 1 teaspoon sesame seeds, and a pinch of salt. Swap Aleppo pepper for regular chili flakes plus smoked paprika for a similar kick. Want to keep it veggie? Thick slices of eggplant or slabs of firm tofu work great with the same marinade and soak up all the flavors.

Serving Ideas

This chicken with za’atar loves herby rice or a scoop of classic tabbouleh on the side. To make it feel like a feast, add a cucumber-tomato salad dressed with lemon juice and olive oil. Grab some pita or flatbread to wipe up that dreamy tahini sauce. For a special occasion, go big and serve with grilled veggies—like zucchini, eggplant, and peppers—for that full Mediterranean party feel.

Flavorful Roots

These flavors come straight from Levantine kitchens—think Lebanon, Syria, and Palestine—where za’atar’s a star both for taste and good-for-you vibes. People have mixed za’atar with olive oil and spread it on bread for ages. Blending za’atar and tahini is classic Middle Eastern comfort food—earthy, creamy, and perfectly matched.

Frequently Asked Questions

→ How can I ensure the chicken marinates well?

Mix tahini with lemon juice, vinegar, spices, and garlic for a flavorful marinade. If it feels too thick, add a splash of water to help it coat the chicken properly.

→ How long should I let the chicken marinate?

Let the chicken soak in the marinade for at least an hour, but leaving it overnight is even better to enhance the flavors of spices, zaatar, and tahini.

→ How do I check if the chicken is cooked through?

Use a meat thermometer to ensure the internal temperature of the chicken reaches 74°C. The outside should be golden, and the meat inside should stay moist.

→ Can I prepare this dish ahead of time?

Sure thing! Marinate the chicken in advance and keep it in the fridge. Cook it fresh right before serving. The tahini sauce can also be prepped in advance.

→ Any suggestions for garnishes?

Top with fresh parsley, charred lemons, or roasted bell peppers for added flavor. Serve alongside a fresh salad or roasted veggies too.

→ What if my tahini sauce is too thick?

If the tahini sauce feels overly thick, add a bit of water, one spoon at a time, until it becomes smooth and velvety.