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 Chicken thighs; boned,
          - skinned
          Salt
     2    Parsley sprigs or cilantro
          - leaves and tender stems;
          - gently torn or chopped
          Sumac; garnish (optional)

 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 you'd 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 1 tb 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 you'd like to roast the chicken, heat the
 oven to 425 F. Line a sheet pan with foil and add 1 tb 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 you'd like to cook the chicken on the stovetop, heat
 1 tb olive oil in a heavy 12" 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.

 Recipe by Yasmin Fahr

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

 Uncle Dirty Dave's Archives

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