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Sesame-Lemon Chicken


Food Network Magazine - Volume 6, Number 6 (July/August 2013), p124

Per serving:
Calories 356
Fat 17 g (Saturated 3 g)
Cholesterol 107 mg
Sodium 777 mg
Carbohydrate 22 g
Fiber 5 g
Protein 30 g

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  • 1 tbsp sesame seeds, toasted
  • 1 tbsp finely grated lemon zest
  • 2 tsp dried thyme
  • 1/2 tsp sugar
  • Kosher salt
  • Freshly ground pepper
  • 8 skin-on, bone-in chicken thighs, trimmed (2 to 2 1/2 lb)
  • 1 tbsp fresh lemon juice
  • 2 tbsp red wine vinegar
  • 2 tbsp extra-virgin olive oil
  • 2 romaine lettuce hearts, chopped (about 8 cups)
  • 1 cucumber, chopped
  • 1 tomato, chopped
  • 2 c lightly salted pita chips, crushed


Servings 4
Preparation time 5mins
Cooking time 35mins


Step 1

Preheat the broiler. Make the rub: Combine the sesame seeds, lemon zest, thyme, sugar, 1/2 teaspoon salt, 1/4 teaspoon pepper in a spice grinder; pulse until the seeds are slightly cracked.

Season the chicken with salt and all but about 1 1/2 tablespoons of the rub. Set skin-side down on a broiler pan and broil; flipping the chicken and rotating the pan halfway through, until the chicken is golden and a meat thermometer registers 170 degrees, 8 to 10 minutes per side.

Make the dressing: Mix 1 tablespoon of the reserved rub, the lemon juice, vinegar, and salt to taste in a bowl. Whisk in the olive oil.

When the chicken is oen, whisk 1 tablespoon of the pan drippings into the dressing. Add the lettuce, cucumber, tomato, and pita chips; season with salt and pepper and toss. Sprinkle the chicken with the remaining 1/2 tablespoonrub and serve with the salad.


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