Tahini Marinated Chicken with Sweet Chili Reduction
A quick chicken dinner in less than 30 minutes! Chicken thighs marinated in a tahini-citrus mixture that packs a flavor punch and helps the chicken brown beautifully when cooked. Topped off with a reduction of Thai chili sauce, soy sauce and lime juice.
Course Main Course
Cuisine American
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Marinade Time 8 hourshours
Servings 6
Ingredients
Marinade:
¼Ctahini
3Tbparsley
3Tbolive oil
3Tbwater
1Tbthyme
2Tblemon Juice
zest of 1 lemon
1garlic clove
1shallot
1.5lbschicken thighs
Sauce:
½CThai chili sauce
2Tbsoy sauce
1lime
1tspfresh gingergrated
1tspsriracha
2Tbwater
Instructions
Remove thyme leaves from the stem and roughly chop. Finely mince the parsley, garlic and shallot. Add all of the marinade ingredients except the chicken thighs to a small mixing bowl and stir to combine.
Add the chicken thighs and the marinade to a gallon-size Ziploc. Zip the bag up tightly, removing as much air as possible. Massage the marinade all over the chicken so that each is well covered. Marinade chicken a minimum of 4 hours or up to 24 hours.
After marinating, remove each thigh from the marinade, wiping off the excess marinade with a paper towel. You don't have to , all the marinade, but you want to be able to see the actual chicken to ensure it sears nicely. Season each thigh with a pinch salt and pepper on both sides.
Heat a large nonstick pan over medium-high heat. Add enough olive oil to cover the bottom of the pan. Once the oil is well heated, add the chicken thighs and sear for 6-7 minutes per side or until well browned.
As the chicken cooks, make the sauce by combining all the ingredients in a small saucepan, and bring to a low boil. Reduce for about 10 minutes or until thickened but not too syrup-like.
Once chicken is seared on both sides and cooked through, place over a bed of farro and top with a couple of spoonfuls of sauce.