- 8-10 boneless, skinless chicken thighs
- 2 Tbsp granulated garlic
- 1/2 cup tahini paste
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 3 Tbsp fresh parsley, chopped
- 1 tsp salt
Put oven rack in middle position and preheat to 375 degrees F, convection.
Place thighs on the stone, I love the Pampered Chef Large Bar Pan. Sprinkle granulated garlic on the thighs and bake for 22 mins.
In a small bowl whisk together tahini, olive oil, lemon juice, parsley and salt.
Once the chicken comes out of the oven, spoon a Tbsp of tahini mixture on each piece and slather to coat.