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   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 Boned, skinned chicken   
              - thighs   
              Salt   
         2    Sprigs parsley or cilantro   
              - leaves and tender stems;   
              - gently torn or chopped   
              Sumac; opt, garnish   
       
     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 a tablespoon 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 degrees. Line a sheet pan   
     with foil and add 1 tablespoon 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 tablespoon olive oil in a heavy 12-inch   
     skillet over medium-high until shimmering. Decrease heat   
     to medium, and, working in two batches, saute' 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.   
        
     By: Yasmin Fahr   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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