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Tahini Chicken with Peach Feta Salsa

Savory Tahini Chicken with Refreshing Peach Feta Salsa

This Tahini Chicken with Peach Feta Salsa is a delightful dish perfect for summer picnics and weeknight meals.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 2 hours
Total Time 2 hours 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1/2 cup Tahini Creamy base that adds richness and a nutty flavor; substitute with sunflower seed butter if nut-free.
  • 2 tablespoons Lemon Juice Adds acidity and brightness; freshly squeezed is ideal.
  • 2 tablespoons Extra-Virgin Olive Oil Helps emulsify the marinade and keep chicken moist; can be replaced with avocado oil.
  • 2 cloves Garlic Provides aromatic flavor; use fresh for best taste.
  • 1 teaspoon Ground Cumin Adds warm, earthy tones.
  • 1 pound Boneless Skinless Chicken Thighs Main protein source; can substitute with chicken breasts.
For the Peach Feta Salsa
  • 2 cups Peaches Sweetness and freshness; substitute with mango if out of season.
  • 1 cup Tomato Adds juiciness; use garden-fresh tomatoes.
  • 1/2 cup Feta Cheese Provides tangy creaminess; vegan feta can be used.
  • 1/4 cup Fresh Parsley Brightens the flavor; substitute with cilantro if desired.
  • 1 small Jalapeno Adds heat; omit for milder flavor.
  • 1 tablespoon Lime Juice Balances sweetness; substitute with vinegar if unavailable.
  • to taste Salt
  • to taste Pepper

Equipment

  • grill
  • Mixing bowl
  • Whisk
  • meat thermometer

Method
 

Preparation Steps
  1. In a large bowl, combine diced peaches, juicy tomatoes, crumbled feta cheese, minced parsley, diced jalapeño, lime juice, salt, and pepper. Mix until blended and colorful. Let chill in the refrigerator for at least 30 minutes.
  2. In a shallow bowl, whisk the tahini, lemon juice, olive oil, garlic, cumin, salt, and pepper until creamy. Submerge chicken thighs in the marinade, cover, and refrigerate for 2 to 12 hours.
  3. Preheat the grill to medium-high (400°F).
  4. Remove chicken from marinade, letting excess drip off. Grill for 6-7 minutes per side until the internal temperature reaches 165°F.
  5. Transfer grilled chicken to a serving plate, top with peach feta salsa, drizzle with extra tahini, and garnish with parsley. Serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 300mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 800IUVitamin C: 15mgCalcium: 125mgIron: 2mg

Notes

For best results, prepare the salsa just before serving.

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