Tahini-Marinated Grilled Chicken with Greek Salad and Baked Fries

Ingredients

Tahini Marinade

• 0.5 cups tahini
• 3 tbsp lemon juice
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1.5 lb boneless, skinless chicken thighs

Sides and Dressing

• 4 large russet potatoes, cut into wedges
• 4 cups greek salad ingredients (cucumbers, tomatoes, olives, feta)
• 0.5 cups greek yogurt
• 2 tbsp tahini

Instructions

1. Whisk together the tahini, lemon juice, garlic, olive oil, and cumin in a bowl to create the chicken marinade.
2. Place chicken thighs in a container, coat thoroughly with the marinade, and refrigerate for at least 2 hours.
3. Preheat your oven to 425°F and toss potato wedges with olive oil, salt, and pepper on a baking sheet.
4. Bake the fries for 30-35 minutes, flipping halfway, until golden and crispy.
5. Prepare the Greek salad by combining chopped cucumbers, tomatoes, red onion, Kalamata olives, and feta cheese with a splash of olive oil and dried oregano.
6. Whisk the yogurt, tahini, lemon juice, and a splash of water in a small bowl until smooth for the dressing.
7. Preheat your grill to medium-high heat and grill the marinated chicken thighs for 6-8 minutes per side until charred and cooked through.
8. Serve the grilled chicken immediately with the salad, fries, and a generous drizzle of the yogurt-tahini dressing.

Notes

For the crispiest fries, soak the potato wedges in cold water for 30 minutes before patting them dry and seasoning. You can use the leftover marinade to baste the chicken while it grills for extra flavor.