For the chicken marinade & salad dressing: 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.
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.
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 the lemon orzo: 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 the salad: 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.
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Bold Boost #14: Pour ½ cup of Holland House® White Cooking Wine in your pan during the last two minutes of roasting for juicy chicken bursting with flavor.