Description
A quick, flavorful, and clean-eating compliant dinner featuring grilled chicken thighs marinated in aromatic spices, served over fresh vegetables with a creamy homemade tahini sauce.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 3 tablespoons extra virgin olive oil
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 4 cloves garlic, minced
- 1/2 teaspoon ground turmeric
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 cup tahini paste
- 3 tablespoons fresh lemon juice
- 1 small clove garlic, minced
- 2–4 tablespoons warm water
- 1 teaspoon Dijon mustard
- 1 medium red onion, sliced thin
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 cup shredded carrots
- 1/2 cup fresh parsley or cilantro, chopped
Instructions
- In a large bowl, whisk together olive oil, cumin, coriander, paprika, turmeric, minced garlic, salt, and pepper to form a thick paste.
- Add chicken thighs to the bowl and toss to coat evenly. Let marinate for at least 15 minutes (or up to 30 minutes for deeper flavor).
- While chicken marinates, prep vegetables: slice red onion, halve tomatoes, dice cucumber, shred carrots, and chop herbs.
- Heat a grill pan or outdoor grill to medium-high heat and lightly oil the grates.
- Grill chicken thighs for 5-6 minutes per side until internal temperature reaches 165°F (74°C). Transfer to a plate and let rest for 5 minutes.
- In a small bowl, whisk tahini, lemon juice, minced garlic, and Dijon mustard. Gradually add warm water, one tablespoon at a time, whisking until the sauce is smooth and drizzling consistency.
- Slice the rested chicken against the grain.
- Assemble bowls by layering carrots, cucumber, tomatoes, and red onion. Top with sliced chicken.
- Drizzle generously with tahini sauce and garnish with fresh parsley or cilantro. Serve immediately.
Notes
Stir tahini well before measuring as it separates. Use warm water for the sauce to ensure smooth emulsification. Let chicken rest after grilling to retain juices. Slice chicken against the grain for tenderness. Veggies are best eaten cold or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8
- Sodium: 320
- Fat: 28
- Saturated Fat: 5
- Carbohydrates: 18
- Fiber: 4
- Protein: 35
Keywords: Whole30, shawarma, grilled chicken, tahini sauce, healthy dinner, meal prep, gluten-free, clean eating, quick recipes