Grilled Tahini Chicken

Photo © Anne-Marie Minhall

I spied the remaining tahini in a cupboard earlier in the week. It had been purchased to make hummus.

Thinking cap on.

Light bulb.

Chicken.

Just for me.

2 Chicken Thighs small to medium & boned

2 Lemons (one for squeezing, one for griddling)

1 Lime

25ml Olive Oil

3 Garlic Cloves crushed

2 tsps Sumac

50ml Natural Yoghurt

1 tbsp Tahini

Get the chuck marinating to begin with

It's a good idea to just gently flatten the thighs with a rolling pin in between some clingfilm

Into a bowl add the oil, the juice of one of the lemons, the crushed garlic & the sumac

Stir, add the chicken & leave for an hour

Heat an iron griddle

It needs to be hot

Give the chicken a gentle flick to release it of some of the marinade & put it onto the griddle (skin side down if you're using those thighs before turning)

The chicken will be ready once those juices run clear when you skewer

Whilst that is happening, it's tahini time

Another bowl to receive the yoghurt followed by the tahini & stir

Halve the remaining lemon plus the lime & place onto the griddle cut side down

Remove the chicken & rest it for 5-7 minutes then a quick squeeze of some of the citrus beauties - the rest can decorate your plate

Serve with the unctuous tahini dressing

It was a salad on the side for me with this.

AMM