Grilled Chicken Thighs with Cucumber-Tomato Salad and Tahini Drizzle

Name: Grilled Chicken Thighs with Cucumber-Tomato Salad and Tahini Drizzle
Prep time: 20 min
Cook time: 15 min
Total time: 50 min
Yield: 4 people
Cuisine: Mediterranean
Ingredients: 2 lb boneless, skinless chicken thighs, trimmed of excess fat; 3 tbsp olive oil; 2 tbsp lemon juice, freshly squeezed; 3 cloves garlic, minced; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp kosher salt; ½ tsp black pepper, freshly ground; 1 large English cucumber, diced; 2 medium ripe tomatoes, diced; ½ small red onion, thinly sliced; ¼ cup fresh parsley, roughly chopped; 2 tbsp fresh mint, roughly chopped; 1 tbsp olive oil; ¼ tsp kosher salt; ⅓ cup tahini, well stirred; 3 tbsp lemon juice, freshly squeezed; 2 to 3 tbsp water; ¼ tsp kosher salt

Marinated chicken thighs get a smoky char on the grill, then rest over a bright salad of cucumber, tomato, red onion, and herbs. A creamy lemon-tahini drizzle pulls it all together without a drop of added sweetener. The marinade builds flavor from garlic, lemon, cumin, and olive oil, and the salad stays crisp and light. It's a satisfying plate that won't spike your blood sugar, and it comes together in under an hour.

By TasteBuds

Published and updated September 18, 2026

Recipe details

Yield: 4 people
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 50 minutes

Ingredients

2 lb boneless, skinless chicken thighs, trimmed of excess fat
3 tbsp olive oil (for marinade)
2 tbsp lemon juice, freshly squeezed (for marinade)
3 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
1 tsp kosher salt (for marinade)
½ tsp black pepper, freshly ground
1 large English cucumber, diced (about 12 oz / 340 g)
2 medium ripe tomatoes, diced (about 10 oz / 280 g)
½ small red onion, thinly sliced
¼ cup fresh parsley, roughly chopped
2 tbsp fresh mint, roughly chopped
1 tbsp olive oil (for salad)
¼ tsp kosher salt (for salad)
⅓ cup tahini, well stirred
3 tbsp lemon juice, freshly squeezed (for drizzle)
2 to 3 tbsp water (to thin the drizzle)
¼ tsp kosher salt (for drizzle)

Instructions

Mince 3 cloves garlic.
In a large mixing bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice (freshly squeezed), 3 cloves garlic, minced, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt, and ½ tsp black pepper (freshly ground).
Add 2 lb boneless, skinless chicken thighs (trimmed of excess fat) to the bowl and toss to coat every piece in the marinade. Let the chicken sit at room temperature while you prep the grill, about 15 minutes.
While the chicken marinates, dice 1 large English cucumber (about 12 oz / 340 g) into bite-sized pieces.
Dice 2 medium ripe tomatoes (about 10 oz / 280 g).
Thinly slice ½ small red onion.
Roughly chop ¼ cup fresh parsley.
Roughly chop 2 tbsp fresh mint.
In a medium bowl, combine 1 large English cucumber, diced, 2 medium ripe tomatoes, diced, ½ small red onion, thinly sliced, ¼ cup fresh parsley, roughly chopped, 2 tbsp fresh mint, roughly chopped, 1 tbsp olive oil, and ¼ tsp kosher salt. Toss gently and set aside.
Preheat your grill or grill pan to medium-high heat.
Place the marinated chicken thighs on the grill in a single layer. Grill for 6 to 7 minutes per side, flipping once, until the internal temperature reaches 165°F (74°C) and you see nice char marks. The edges should be crisp and the juices should run clear.
Transfer the grilled chicken to a clean plate and let it rest for 5 minutes.
While the chicken rests, make the tahini drizzle. In a small bowl, whisk together ⅓ cup tahini (well stirred), 3 tbsp lemon juice (freshly squeezed), ¼ tsp kosher salt, and 2 to 3 tbsp water until smooth and pourable. Start with 2 tbsp water and add more if you want it thinner.
Divide the cucumber-tomato salad among four plates or shallow bowls. Top each portion with grilled chicken thighs, then drizzle generously with the tahini sauce.