Subj : 100 Easy Dinners - 13
To   : All
From : Dave Drum
Date : Wed Nov 27 2024 21:04:00

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
  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 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 you’d 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 you’d 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
  
  Uncle Dirty Dave's Archives
 
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