Rich and earthy tahini dazzles in this Tahini Chicken Bowl Recipe. With flavorful aromatics like cumin, coriander, cinnamon, and nutmeg, grilled tahini chicken tops store-bought hummus and tabbouleh for a satisfying and delicious dinner or lunch!
Table of contents
Discover tahini in a whole new light: tahini marinade tenderizes and adds an addictively earthy and nutty flavor to chicken in such a way that will leave you nary thinking of tahini the same again.
Prepare the marinade and marinate the chicken ahead of time, but the actual cooking time is quick. Assembly is easy, too. Just grab your favorite store-bought hummus, Tabbouleh, and kalamata olives, and dinner is served!
Why You'll This Tahini Chicken Recipe
- Simple: The ingredient list for this chicken tahini recipe is short, but the flavor is dimensional and crave-worthy.
- Fresh: With hot grilled chicken, fresh tabbouleh salad, and creamy hummus, this recipe is bright, crunchy, and verdant.
- Allergy-Friendly: This recipe with tahini and chicken is naturally dairy-free, nut-free, and is easily made gluten-free by using quinoa tabbouleh instead of traditional tabbouleh.
- Quick: Though you will need to marinate the chicken ahead of time, the cooking and prep time is quick, thanks to an easy marinade and pre
Ingredients
- Boneless Skinless Chicken Thighs: Cut into large chunks.
- Tahini: Creamy, slightly bitter, nutty, and savory, this ground sesame paste makes a fantastic marinade base.
- Lemon: Zested and juiced. Adds brightness and tenderizes the chicken.
- Olive Oil: Extra virgin olive oil will give the chicken the best flavor.
- Spices: In particular, cumin, coriander, cinnamon, and nutmeg.
- Salt: Accentuates the flavors of the chicken and makes the chicken nice and juicy.
To Serve:
- Hummus: Choose your favorite brand of store-bought hummus.
- Tabbouleh: Herby, lemony, and with a garlic finish, this Mediterranean salad is a perfect match for grilled chicken.
- Kalamata Olives: Pitted for the easiest consumption.
- Paprika (Optional): Adds smoky flavor and is a perfect complement to the hummus and tabbouleh.
How to Make Tahini Chicken Bowls
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Marinate and Cook the Tahini Chicken Thighs
Step 1: In a large bowl, combine the tahini, lemon juice and zest, olive oil, cumin, coriander, cinnamon, nutmeg, salt, and pepper. Taste and adjust the seasonings to your preference.
Step 2: Stir the chopped chicken thighs into the tahini mixture until covered. Marinate for 4 hours or up to overnight.
Step 3: Preheat the grill to 400 degrees Fahrenheit.
Step 4: Thread the chicken onto the skewers. Season both sides with salt and pepper. Grill skewers for 5 minutes on each side, or until internal temperature reaches 165 degrees Fahrenheit.
Assemble the Chicken Tahini Bowls
Step 5: Layer the store-bought hummus, tabbouleh, and kalamata olives in large bowls.
Step 6: Place the chicken skewers on top of the bowls, sprinkling with the parsley, paprika, and extra virgin olive oil. Serve immediately.
Recipe Pro-Tips
- Stir the Tahini Well Before Using. Just like peanut butter, tahini can settle after being stored for longer periods of time. To have a smooth and creamy tahini for your recipe, be sure to give it a good stir before making the tahini chicken marinade.
- Marinate the Chicken for at Least 4 Hours. This will maximize the flavor and tenderness of the chicken.
- Soak the Wooden Skewers. If you will be making the chicken tahini kabobs with wooden skewers, you will want to soak them ahead of time to prevent burning. For the best results, soak the skewers for at least 30 minutes but ideally overnight.
- Option: Cook Without the Skewers. If you don't have skewers, you can also sauté the chunks of chicken on a non-stick skillet over medium heat for 8-10 minutes, or until the chicken is cooked through.
- Option: Air Fry the Chicken. If you don't have a grill pan or grill, you can also air fry the chicken skewers. If air frying, you will still need to soak the wooden skewers before assembling the kabobs.
Recipe Variations
- Red Wine Vinegar: If you do not have or don't prefer lemon, substitute 1 ½ tablespoons of red wine vinegar for the lemon juice and zest.
- Chicken Breasts: Chicken thighs are juicy and tender, making them a perfect protein for the tahini marinade. Chicken breasts can work in place of chicken thighs in a pinch, however. If doing so, I recommend marinating the breasts for 6-8 hours so the tahini chicken marinade can make them extra succulent and flavorful.
- Spice: If you want a little kick in your tahini chicken salad bowls, add ⅛ to ¼ teaspoon of Aleppo pepper or red chili flakes to the tahini chicken marinade.
Serving Suggestions
Serve the grilled tahini marinated chicken skewers on beds of storebought hummus, tabbouleh, and kalamata olives. If you can't find tabbouleh, steamed couscous is another great pick. Alternatively, if you want an extra savory dimension to your Mediterranean chicken bowls, just substitute baba ganoush for hummus.
Storage Directions
- Refrigeration: Leftover tahini chicken salad keeps covered in an airtight container in the refrigerator for 3-4 days. For best results, store the chicken separately from the hummus and tabbouleh.
- Reheating: To reheat the chicken, remove the chicken from the skewers and heat in the microwave on medium heat for 45-second to 1-minute intervals, or until the chicken is heated through.
Recipe FAQs
Yes, you most certainly can use tahini with chicken. Its savory flavor and high-fat content make it a great marinating base for chicken thighs or breasts and you can also use tahini to make a tahini sauce for chicken.
Tahini sauce is made from sesame seeds. Similar to how peanut butter is made from blended peanuts, tahini sauce is made from ground-up and blended sesame seeds.
There are many different potential uses for tahini. One of the more common uses for tahini is hummus or baba ghanoush. It adds the classic savory and creamy base for the dips that make them one-of-a-kind. Tahini can also be used in baking, as a substitute for nut butter, or in a marinade as in this chicken marinade recipe with tahini!
Tools Needed to Make This Recipe
- Cutting Board
- Chef Knife
- Mixing Bowls
- Wooden or Metal Skewers
- Grill Pan or Air Fryer
- Heat-Safe Tongs
More Easy Dinner Recipes
- Chicken Caprese Sandwich
- Sweet & Smoky Salmon Bowls
- Grilled Blackened Salmon with Shrimp
- Caramelized Zucchini Pasta
Thank you for making Tahini Chicken Bowls! If you enjoyed it, please follow me on Instagram @mindfulcooks and tag your recipe creations with #mindfulcooks!
Recipe
Tahini Chicken Bowls
Equipment
- Skewers Wood or metal
Ingredients
Tahini Chicken Marinade
- ⅓ cup tahini stirred well until smooth
- 1 lemon juiced and zested
- 3 tablespoon olive oi
- ½ teaspoon cumin
- ½ teaspoon coriander
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ½ teaspoon salt
- 1 ½ lbs boneless skinless chicken thighs cubed
To Serve
- Tabbouleh
- Hummus
- Pitted Kalamata Olives
- Paprika
- Extra Virgin Oil
Instructions
- If using wooden skewers, submerge them in water to soak.
- In a large bowl, combine tahini, lemon juice and zest, olive oil, cumin, coriander, cinnamon, nutmeg, salt, and pepper. Taste and adjust seasonings to your preference.
- Stir the chopped chicken thighs into the tahini mixture until covered. Marinate for 4 hours or up to overnight.
- Preheat the grill to 400℉.
- Thread the chicken onto skewers. Season both sides with salt and pepper. Grill skewers for 5 minutes on each side, or until internal temperature reaches 165℉.
- While the chicken grills: assemble the bowls by layering store-bought hummus, tabbouleh, and kalamata olives. Store in the fridge
- Place the chicken skewers on top of the bowls, sprinkling with the parsley, paprika and extra virgin olive oil. Serve immediately.
Notes
- Refrigeration: Leftover tahini chicken salad keeps covered in an airtight container in the refrigerator for 3-4 days. For best results, store the chicken separately from the hummus and tabbouleh.
- Reheating: To reheat the chicken, remove the chicken from the skewers and heat in the microwave on medium heat for 45-second - 1-minute intervals, or until the chicken is heated through.
- Soak the Wooden Skewers. If you will be making the chicken tahini kabobs with wooden skewers, you will want to soak them ahead of time to prevent burning. For the best results, soak the skewers for at least 30 minutes but ideally overnight.
- Option: Cook Without the Skewers. If you don't have skewers, you can also sauté the chunks of chicken on a non-stick skillet over medium heat for 8-10 minutes, or until the chicken is cooked through.
- Option: Air Fry the Chicken. If you don't have a grill pan or grill, you can also air fry the chicken skewers. If air frying, you will still need to soak the wooden skewers before assembling the kabobs.
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