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I love this chicken because the flavor profile is fantastic, and also because it’s so versatile. The sauce can be used on schnitzel, dark meat cutlets, or any variation of chicken. I would even add a bit more oil and vinegar and turn it into an excellent salad dressing!
6–8 chicken steaks or thighs(see note)
4 cubes Gefen Frozen Parsley
2 tablespoons Tuscanini Olive Oil
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon granulated garlic
1 tablespoon lemon juice
1 teaspoon lemon zest (optional)
1 tablespoon Glicks Soy Sauce
1 and 1/2 tablespoons Manischewitz Honey
1 tablespoon prepared tahini
1/2 tablespoon Tuscanini Balsamic Vinegar
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
In a glass bowl (it’s important that you don’t do this directly on the chicken, because you’ll be reserving some for serving), combine the parsley, olive oil, salt, pepper, garlic, lemon juice, and lemon zest.
Arrange the chicken in a baking pan. Spoon half the mixture over the chicken and rub it in. Bake chicken uncovered for 45 minutes. Then, drizzle honey glaze over chicken as soon as it comes out of the oven, while it’s still warm.
Add the prepared tahini and balsamic vinegar to the second half of the mixture. Transfer it to a squeeze bottle. Right before serving, drizzle over the chicken.
Food and Prop Styling by Shiri Feldman and Chef Suzie Gornish. Photography by Felicia Perretti.
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This was really delicious. I followed the recipe exactly and the chicken came out perfect. No one wanted the drizzle sauce though. It was tasty enough
What side dish would pair well with that? A vegetable and a starch
Maybe a fattoush salad?? It’s got lemon, pairs well with tahina, and pita chips for starch.