Step 1

Make the tahini green goddess dressing according to this recipe.

Step 2

Pat the chicken dry and using a small but sharp knife, make a few slits on both sides of each chicken thigh. Season on both sides with kosher salt and black pepper.

Step 3

Put the chicken in a large bowl and pour about ½ to ¾ cup of the green goddess dressing on top. Using a pair of tongs, toss to make sure the chicken is well-coated in the dressing. Keep the rest of the green goddess dressing in the fridge for later use.

Step 4

Cover the bowl and refrigerate for 2 hours or up to overnight. If you don’t have the time, even 30 minutes of marinating will make a difference.

Step 5

Stovetop cooking option: In a large skillet, heat about 2 tablespoons extra virgin olive oil over medium-high heat until shimmering. Using a pair of tongs, arrange the chicken in one single layer in the heated pan (it helps give the chicken pieces a gentle shake in the bowl so that they release any excess marinade before adding them to the hot skillet). Cook for one side for about 5 minutes or until a crispy golden brown crust forms, then turn over and cook for another 3 to 5 minutes or until the chicken is fully cooked and its juices run clear.

Step 6

Grill option: To cook the chicken on the grill instead, heat your grill to medium-high, and carefully oil the grates. Arrange the chicken in one single layer over direct heat and cook for 5 minutes on one side, then turn over and cook for another 3 to 5 minutes or until the chicken is well-charred and cooked through.

Step 7

To serve, arrange the chicken on a platter and add more of the reserved green goddess dressing on top.