Just the word “tahini” is enough to make me want to eat this now. These boneless, skinless chicken thighs from Foodsaver Stores are a staple in my freezer. Marinated in tahini, lemon juice and garlic, they become the perfect, healthy meal. The chicken soaks up all the flavours from the marinade and becomes really flavourful, soft and moist. The saffron adds depth, amazing aroma and a gorgeous golden colour.
You can use any chicken cut you like. Bone in drumsticks work well, chicken breast, even wings. But I personally think boneless, chicken thighs are the best. Leave the chicken to marinate over night or at least 3 hours. During this time the saffron threads release all their aroma and gorgeous colour. First, we eat with our eyes, right?
12 Foodsaver boneless, skinless chicken thighs
A generous pinch of Maldon smoked sea salt
½ tsp Maldon black pepper
1/3 cup Minerva extra virgin olive oil
1 Tbs Ardo chopped garlic
½ cup lemon juice*
1 Tbs lemon zest*
Pinch of saffron threads*
3 tsp sumac*
1 tsp fresh thyme*
1 tsp fresh rosemary*
3 Tbs tahini paste*
3 Tbs maple syrup or 2 Tbs honey*
*All ingredients from Foodsaver Stores except those marked with an asterisk
Transfer thawed chicken thighs in a zip-lock bag.
Make the marinade by mixing all the remaining ingredients together in a bowl. Pour marinade ingredients in the zip lock bag. Seal bag and massage with your hands to distribute the marinade. Place zip-lock bag in another container to prevent any leaks. Transfer chicken in the fridge to marinate over night or at least 3 hours.
At first, the mixture will have a “tahini” colour. The saffron threads will begin to release their aroma, colour and flavour after at least 3 hours.
Thread the chicken on 4 or 6 skewers. Reserve the marinade in a bowl.
Place skewers on grill over moderate heat. Cook 20-25 minutes, turning and basting with the marinade until chicken is cooked through but not dry [Cooking time will increase if you are using a bone-in cut, decrease if you are using chicken breast. You need to cut a small piece of meat from the middle of the skewer and check for doneness].
Transfer skewers on a serving platter. Cover loosely with foil and let chicken stand for 10 minutes. Serve with a crisp, green salad on a lovely summer’s night.