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,
  sauté 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

MMMMM