MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grilled Tahini-Honey Chicken Thighs
Categories: Poultry, Citrus, Sauces, Herbs
Yield: 4 servings

2 lg Lemons; halved
1/4 c Tahini
2 tb Honey
2 tb Olive oil; more for cooking
2 lb Boned, skinned chicken
- thighs
Salt
2 Sprigs parsley or cilantro
- leaves and tender stems;
- gently torn or chopped
Sumac; opt, garnish

Into a large bowl, juice 1 lemon, then whisk together
with the tahini, honey and olive oil until smooth.
Transfer half the mixture to a small serving bowl.
Season the chicken all over with salt and add to the
large bowl; toss to coat.

To grill the chicken, set a grill to medium-high. (If
youΓÇÖd like to cook the chicken in the oven or a skillet,
see Tip.) Generously oil the grates, then add the
chicken and cook until the bottom is charred, 5 to 8
minutes. Use tongs to turn over the thighs and continue
to grill until the chicken is cooked through, 5 to 7
minutes depending on the size of the chicken pieces;
turn thighs over again if necessary. Move thighs to a
cooler part of the grill if browning too quickly.

Remove chicken from grill and let cool 1 to 2 minutes.
Taste the reserved sauce and season as needed with salt,
and loosen the consistency by adding half the lemon
juice or a tablespoon of water. Squeeze the remaining
lemon half over the chicken, drizzle with the sauce or
serve on the side, and garnish with the parsley and
sumac, if using.

HINT: This chicken recipe can be cooked on the grill, in
the oven or on the stovetop. If youΓÇÖd like to roast the
chicken, heat the oven to 425 degrees. Line a sheet pan
with foil and add 1 tablespoon of oil, spreading to
coat. Add the chicken in a single layer and roast until
cooked through, 20 to 25 minutes depending on the size
of the thighs. If youΓÇÖd like to cook the chicken on the
stovetop, heat 1 tablespoon olive oil in a heavy 12-inch
skillet over medium-high until shimmering. Decrease heat
to medium, and, working in two batches, saute' the
chicken until cooked through, 15 to 20 minutes depending
on the size of the thighs, flipping after 7 to minutes
when they easily release from the pan.

By: Yasmin Fahr

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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