Greek Tahini Chicken

Total Time: 20 Min

Dairy Free
One Pot

About this recipe

Transport your taste buds to the Mediterranean with our Greek Tahini Chicken. Succulent chicken thighs are marinated in a blend of flavors, featuring a creamy tahini dressing that's also used as a drizzle over the grilled chicken. Serve it over zesty lemon orzo, topped with a refreshing salad of cucumber, tomatoes, parsley, and mint. This dish is a symphony of Greek-inspired delight on your plate.

Prep Time: 10 Min

Cook Time: 10 Min



Chicken Marinade & Salad Dressing

  • 1½ lbs. (about 8) skinless, boneless chicken thighs
  • ¼ cup tahini (sesame seed paste), stirred
  • 3 Tbsp. Holland House® White Cooking Wine
  • 3 Tbsp. olive oil
  • 3 Tbsp. warm water
  • 3 Tbsp. parsley, freshly chopped
  • 1 Tbsp. dill weed
  • Juice and zest from 1 lemon
  • ½ tsp. kosher salt
  • ½ tsp. red pepper flakes, crushed
  • 2 garlic cloves, minced
  • 1 small shallot, minced
  • Nonstick cooking spray, for cooking

Lemon Orzo

  • 2 cups hot cooked orzo or white/brown rice
  • Juice and zest from 1 lemon
  • 2 Tbsp. olive oil
  • ¼ tsp. kosher salt
  • ½ cup parsley, freshly chopped


  • 1 medium cucumber, chopped
  • 2 cups grape tomatoes, halved
  • ½ cup parsley, freshly chopped
  • ¼ cup mint, freshly chopped
  • 1 Tbsp. lemon juice, fresh


For chicken marinade & salad dressing

  1. Add chicken thighs to a large resealable plastic bag; set aside. In a medium bowl, whisk all marinade ingredients together until well blended. Reserve ¼ cup tahini mixture in a small bowl (this will be your dressing for serving on top of cooked chicken). Pour remaining tahini mixture into the bag, seal, and toss to coat chicken in marinade. Refrigerate at least 1 hour or up to 1 day.
  2. When ready to cook, preheat your gas grill to medium (350℉ to 450℉), or set a grill pan to medium heat. Generously coat grill grates with cooking spray. Remove chicken from marinade; discard marinade.
  3. Arrange chicken thighs on grill. Cover and cook 4 minutes on each side, or until done. Remove chicken from grill and place on a platter. Set aside.

For lemon orzo

  1. While chicken grills, cook orzo according to package directions. Once cooked, add lemon juice and zest, olive oil, salt and parsley. Stir to blend flavors. Spoon onto a large platter, or onto individual plates. Place chicken thighs on top of orzo.

For salad

  1. Arrange cucumber, tomatoes, parsley and mint over the platter, or each serving. Spoon remaining tahini mixture (salad dressing) over top of chicken and vegetables. Serve immediately.


  1. Tahini, or sesame paste, adds a nutty flavor and creamy texture. Look for it in the condiment aisle, the international foods section, or near the peanut butter.
  2. Substitute creamy almond butter for the tahini for a different nutty flavor and creamy texture.