Save to Pinterest I was craving something bright and filling after a long week, and this salad came together almost by instinct. The kitchen smelled like cumin and lemon before I even realized I was cooking. There's something about the char on those chicken thighs that makes everything else taste sharper, like the tomatoes wake up and the tahini turns silky instead of heavy. I've made this on autopilot more times than I can count now.
The first time I served this to friends, I forgot to warn them about the garlic in the dressing. No one cared. One of them scraped the bowl clean with pita and asked if I'd been holding out on them. I hadn't, I just got lucky with the ratios that night and kept them written down ever since.
Ingredients
- Boneless, skinless chicken thighs: They stay tender even if you overcook them slightly, and they soak up the spices better than breasts ever could.
- Olive oil: Use enough to coat the chicken fully, it helps the spices cling and keeps everything from sticking to the pan.
- Garlic, minced: Fresh garlic is sharper and more alive here, the jarred stuff just doesn't hit the same.
- Ground cumin: This is the backbone of the marinade, warm and a little smoky without being loud.
- Ground coriander: It adds a citrusy sweetness that balances the heavier spices.
- Smoked paprika: A small amount gives you that charred, almost grilled flavor even if you're cooking indoors.
- Ground turmeric: It tints the chicken golden and adds a subtle earthiness.
- Ground cinnamon: Just a hint, it makes the whole marinade smell like a spice market.
- Ground black pepper and salt: Season generously, the chicken needs it to stand up to the bright salad.
- Lemon juice: Fresh lemon juice tenderizes the meat and keeps everything tasting clean.
- Tomatoes, diced: Use ripe ones if you can, they add sweetness and juice to the salad base.
- Cucumber, diced: It cools down the warm spices and adds crunch.
- Red onion, thinly sliced: Slice it thin so it's sharp but not overwhelming.
- Fresh parsley, chopped: This brightens everything up, don't skip it.
- Tahini: Make sure it's well-stirred before you measure, it separates in the jar and you want it smooth.
- Water: Add it slowly to the tahini, it will seize up first and then loosen into a silky drizzle.
Instructions
- Prepare the Chicken:
- Mix the olive oil, garlic, and all the spices with the lemon juice in a bowl until it smells like something you'd want to eat with a spoon. Toss the chicken thighs in and make sure every piece is coated, then let them sit for at least 15 minutes or cover and chill them if you have time.
- Cook the Chicken:
- Get your skillet hot, almost smoking, then lay the chicken down without crowding the pan. Let it sear undisturbed for 5 to 7 minutes until the edges are dark and crispy, then flip and repeat. Rest the chicken for a few minutes before slicing so the juices settle.
- Make the Salad:
- Toss the tomatoes, cucumber, onion, and parsley in a big bowl with olive oil, lemon juice, salt, and pepper. Taste it and adjust, it should be tangy and fresh.
- Prepare the Tahini Dressing:
- Whisk the tahini with lemon juice, garlic, and salt, then add water a little at a time. It will look broken at first, keep whisking and it will come together into a pourable sauce.
- Assemble:
- Pile the salad onto plates, lay the sliced chicken on top, and drizzle the tahini over everything. Don't be shy with the dressing, it's what makes the whole thing work.
Save to Pinterest There was a night last summer when I made this outside on a little grill, and the smell drifted over to the neighbors. They came over with wine and we ended up eating on the porch until it got dark. The chicken was almost too charred, but no one minded. It's funny how a simple dinner can turn into one of those nights you remember for no particular reason.
What to Serve It With
I usually keep it simple with warm pita or flatbread on the side, but if you want to keep it gluten-free, serve it over quinoa or rice. A handful of pickled turnips or a few olives wouldn't hurt either. Sometimes I add a spoonful of hummus to the plate just because it's there.
How to Store Leftovers
The chicken keeps well in the fridge for up to three days, and the salad holds up if you store it separately without dressing. The tahini sauce thickens in the cold, so loosen it with a splash of water before you use it again. I've eaten this cold straight from the container more times than I'd like to admit, and it still tastes good.
Ways to Change It Up
If you want more heat, add chili flakes to the marinade or drizzle hot sauce over the finished plate. You can swap the chicken for lamb or even roasted chickpeas if you're going meatless. Arugula or chopped romaine makes the salad heartier, and a handful of toasted pine nuts adds a little crunch that feels special.
- Grill the chicken over charcoal if you have the setup, it makes a difference.
- Add a pinch of sumac to the salad for extra tang.
- Double the tahini dressing, you'll want extra for dipping or drizzling later.
Save to Pinterest This is one of those recipes that gets better the more you make it, not because it changes, but because you start to know it by feel. I hope it becomes one of those easy wins in your kitchen too.
Recipe FAQs
- → What spices complement the chicken in this dish?
The chicken is seasoned with cumin, coriander, smoked paprika, turmeric, cinnamon, black pepper, and salt, offering a well-balanced aromatic profile.
- → How is the tahini dressing prepared?
The dressing is made by whisking tahini with fresh lemon juice, water, minced garlic, and salt until smooth and pourable.
- → Can this dish be made ahead of time?
Yes, marinating the chicken for a few hours or overnight enhances the flavors, and the components can be prepared in advance for quick assembly.
- → What greens can be added for extra freshness?
Chopped romaine or arugula are suggested additions to provide extra crunch and greenery to the salad.
- → Is this meal suitable for gluten-free and dairy-free diets?
Yes, it is naturally gluten-free and dairy-free, but verify tahini and spice labels for cross-contamination if necessary.