Ingredients
Method
- Whisk the salt, paprika, onion powder, oregano, tahini, lemon juice, soy sauce, honey, and garlic in a large shallow bowl.
- Reserve half of the mixture in a separate small container to use as a finishing sauce.
- Place the chicken breasts into the bowl with the remaining half of the marinade.
- Coat every piece of chicken thoroughly with the marinade, cover, and refrigerate for one to ten hours.
- Heat olive oil in a grill pan or large skillet over medium-high heat.
- Place the chicken pieces into the pan and cook until golden brown and cooked through, approximately 4 to 5 minutes per side.
- Serve the chicken hot with the reserved finishing sauce drizzled over the top.
Notes
Ensure your tahini is well-stirred before measuring to achieve the best consistency. For a lighter flavor, you can add a pinch of cumin or extra parsley. Leftovers store well in an airtight container for up to 3 days. Serve alongside roasted vegetables or a fresh tabbouleh for a complete meal.
