It’s official! The first day of summer!
Hellooo barbecue season!!!
This post is brought to you by our desire to grill ALL THE THINGS.
It’s also brought to you by our ongoing, flat-out obsession with tahini. We can’t stop, guys. We won’t stop, guys.
This is a simple-as-it-gets recipe, that takes boneless, skinless chicken breast (normally so blah) up a dozen or so notches.
WARNING: You will have to resist the urge to spoon all of the sauce directly into your mouth before dinner hits the table. Yes. That good.
Now,you may have to slightly alter the amount of water you add to both the marinade and sauce to achieve the perfect consistencies. It will depend on how juicy your lemon is and what type of tahini you have on hand. If things end up thinning out a bit for you, add an extra tablespoon or two of tahini. It will just give you more sauce and that is a good thing, trust us.
Now a note on the marinade time. If you absolutely don’t have the time – then skip this step and just use the extra sauce for something else (such as the aforementioned spooning into your mouth). The marinade will help the breast retain moisture, which is key since there are no bones, skin and little fat to do so in a breast. That being said, if you’re short on time, the sauce will still make this chicken dynamite. Just be sure not to overcook!
Fill the rest of your grill space with veggies to serve alongside. Here we’ve grilled new potatoes in a grilling basket and green beans in a skillet. Grilled peppers, zucchini, eggplant, onions, sweet potatoes…the list goes on and on, would also be a delight.
Again, don’t forget to be generous with that glorious sauce.
Erin & Dara0