Tahini-Marinated Crispy Chicken

This rich marinade turns everyday chicken into an extraordinary meal.

Cook Time
18 min


  • ¾ cup plain full-fat yogurt

    ½ cup tahini

    2 tsp lemon zest + 6 tbsp fresh lemon juice

    2 tbsp olive oil

    1 tbsp raw honey

    2 cloves garlic, minced

    ½ tsp each sea salt and ground black pepper, divided

    4 6-oz boneless, skinless chicken breasts

    ½ cup whole-wheat panko bread crumbs

    ½ cup sesame seeds

    ½ cup chopped fresh flat-leaf parsley, optional


1. In a large bowl, whisk together yogurt, tahini, ¼ cup water, lemon zest and juice, oil, honey, garlic and ¼ tsp each salt and pepper. Reserve ¾ cup tahini mixture in fridge. Transfer remaining to a large glass container and add chicken. Mix to ensure chicken gets coated. Refrigerate 1 hour.

2. Preheat oven to 400°F. In a shallow bowl, mix panko, sesame seeds and remaining ¼ tsp each salt and pepper. Remove chicken from marinade, discarding excess marinade. Dip one chicken breast at a time in panko mixture. Coat both sides and shake off excess. Transfer to a parchment-lined baking sheet. Mist chicken with cooking spray.

3. Bake until chicken is no longer pink inside and registers 165°F on an instant-read thermometer, 16 to 18 minutes. Sprinkle with parsley (if using). Serve drizzled with reserved tahini mixture.

Nutrition Information

  • Serving Size 1 breast with sauce
  • Calories 467
  • Carbohydrate Content 19 g
  • Cholesterol Content 9 mg
  • Fat Content 25 g
  • Fiber Content 4 g
  • Protein Content 43 g
  • Saturated Fat Content 5 g
  • Sodium Content 292 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 11 g
  • Polyunsaturated Fat Content 9 g