Zaatar Tahini Chicken Thighs

The aroma of zaatar roasting always transports me back to my friend Leila's rooftop terrace in Amman, where she'd grill chicken while telling stories about her grandmother's spice blends. I was hooked after one bite of that earthy, tangy, nutty combination. This tahini marinade creates the most impossibly tender meat with skin that gets perfectly golden and crispy. It has become my go-to for dinner parties because it looks impressive but secretly requires minimal effort.

Last summer, I made this for a small gathering on my balcony, and my neighbor actually knocked on my door to ask what smelled so incredible. We ended up eating together with store-bought pita and whatever vegetables I had in my crisper drawer. Everyone went quiet for the first few bites just savoring that perfect blend of nutty tahini and fragrant spices. Now it is the first dish I offer when someone needs comforting food that still feels elegant.

Ingredients

• 8 bone-in, skin-on chicken thighs: Bone-in keeps the meat incredibly juicy during roasting while the skin gets that irresistible crispy texture
• 1/3 cup tahini: This creamy sesame paste is the secret to tenderizing and infusing the chicken with rich nutty flavor throughout
• 3 tablespoons olive oil: Helps the marinade coat evenly and promotes that beautiful golden skin we all want
• 2 tablespoons fresh lemon juice: Cuts through the richness of tahini while adding brightness that balances the spices
• 2 tablespoons zaatar spice blend: The star flavor bringing thyme, sesame seeds, and sumac together for authentic Middle Eastern taste
• 3 garlic cloves, minced: Fresh garlic creates a fragrant base that mellows beautifully during roasting
• 1 teaspoon ground cumin: Adds earthy warmth that pairs perfectly with tahini's natural nuttiness
• 1 teaspoon smoked paprika: Gives subtle smokiness and helps achieve that gorgeous deep golden color
• 1 teaspoon salt: Essential for seasoning the chicken through and through
• 1/2 teaspoon black pepper: Adds just enough gentle heat to balance the earthy spices
• 2 tablespoons fresh parsley, chopped: Fresh herb garnish adds color and bright flavor against the rich marinade
• 1 tablespoon toasted sesame seeds: Extra nutty crunch and beautiful garnish that echoes the zaatar
• Lemon wedges: Serving with fresh lemon adds a bright acidic squeeze right before eating

Instructions

Make the magical marinade:

Whisk together tahini, olive oil, lemon juice, zaatar, garlic, cumin, smoked paprika, salt, and pepper in a large bowl until completely smooth. The tahini might seize up at first but keep whisking and it will become creamy and emulsified.

Coat the chicken thoroughly:

Pat the chicken thighs completely dry with paper towels so the marinade sticks properly. Add chicken to the bowl and turn each piece several times to ensure every surface is covered in the spiced tahini mixture.

Let the flavors develop:

Cover the bowl and refrigerate for at least one hour, though overnight gives you the deepest flavor penetration. The tahini works its magic during this time, breaking down fibers and infusing the meat.

Prepare for roasting:

Preheat your oven to 400°F and line a baking sheet with parchment paper for the easiest cleanup. Arrange the marinated chicken skin side up, leaving space between pieces so heat can circulate properly.

Spoon over extra marinade:

Use your spoon to drizzle any remaining tahini mixture from the bowl over each chicken thigh. Do not waste that flavorful marinade because it creates the most delicious caramelized edges.

Roast to golden perfection:

Bake for 30 to 35 minutes until the skin is deeply golden and crispy and an instant thermometer reads 175°F when inserted into the thickest part. Your kitchen will smell incredible right about now.

Add optional crispy finish:

Switch your oven to broil for the last two minutes if you want extra crispy skin, but watch closely because the tahini can go from golden to burned quickly.

Rest and garnish:

Let the chicken rest for five minutes on the baking sheet so the juices redistribute. Sprinkle with fresh parsley and toasted sesame seeds, then serve with plenty of lemon wedges.

Save

My father-in-law still talks about the first time he tasted this chicken at our Sunday family dinner. He kept asking what the secret ingredient was, and when I finally revealed it was mostly tahini and spices, he immediately wrote down the recipe. Now he makes it for his own dinner guests and claims he discovered the recipe himself. I just smile and let him have the glory.

Making It Ahead

The chicken actually benefits from marinating overnight, so feel free to prepare it the night before and keep it in the refrigerator. The tahini continues to tenderize the meat and the spices penetrate deeper. You can also roast the chicken ahead and reheat it at 350°F for 10 minutes, though freshly roasted skin is definitely superior.

Serving Suggestions

Warm pita bread is essential for soaking up all that delicious tahini sauce on the baking sheet. A simple cucumber and tomato salad with a light lemon dressing cuts through the richness beautifully. Steamed basmati rice or roasted cauliflower also make excellent sides that do not compete with the bold flavors.

Recipe Variations

Boneless chicken thighs work perfectly if you prefer easier eating, just reduce the roasting time by about five minutes. You can add a tablespoon of pomegranate molasses to the marinade for extra tangy depth. For a spicy version, include a teaspoon of ground coriander and half a teaspoon of cayenne pepper.

• Try this same marinade on chicken wings for an impressive appetizer
• Roast vegetables like cauliflower or carrots alongside the chicken
• Double the recipe because leftovers make excellent sandwiches

Save

This recipe has saved me on countless busy weeknights and impressed more dinner guests than I can count. Once you taste that perfect combination of crispy skin and tender, fragrant meat, it will become a permanent fixture in your regular rotation too.

Recipe FAQs

→ What makes zaatar and tahini work well together?

Zaatar's earthy, tangy spice profile complements tahini's rich, nutty flavor perfectly. The sesame notes in both ingredients create harmony, while lemon juice brightens the combination and helps tenderize the chicken.

→ Can I use boneless chicken thighs instead?

Yes, boneless thighs work well. Reduce the roasting time to 25-30 minutes since boneless meat cooks faster. Watch closely to prevent drying out, as boneless versions have less natural fat protection.

→ How long should I marinate the chicken?

Minimum 1 hour for basic flavor penetration, but 4-8 hours yields much better results. Overnight marinating creates the deepest flavor and most tender texture. The tahini and lemon work together to break down muscle fibers over time.

→ What sides pair best with this dish?

Warm pita bread or fluffy basmati rice soak up the flavorful tahini sauce beautifully. A crisp cucumber and tomato salad with lemon dressing provides refreshing contrast. Roasted vegetables like eggplant or cauliflower also complement the Middle Eastern profile.

→ Can I make this dairy-free?

This dish is naturally dairy-free as written. Tahini provides creaminess without any dairy products. Just ensure your zaatar blend doesn't contain hidden dairy additives, and you have a perfectly dairy-free main course.