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Recipe by Chanie Nayman

Lemon Herb Chicken Steaks with Tahini Balsamic Sauce

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Lemon Herb Chicken Steaks with Tahini Balsamic Sauce
Meat Meat
Easy Easy
6 Servings
Allergens

Contains

- Soy - Sesame - Gluten
1 Hour
Diets
- Low Carb

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!

Ingredients

Lemon Herb Chicken Steaks

  • 1 teaspoon granulated garlic

  • 1 tablespoon lemon juice

  • 1 teaspoon lemon zest (optional)

Honey Glaze

For the Sauce

Directions

1.

Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).

2.

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.

3.

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.

4.

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.

Notes:

I’ve made my own chicken steaks at home, and it’s a lot easier than you’d think. I like to use kitchen shears, but you can do it with a sharp, pointy knife as well. Flip a chicken bottom over and remove the bone that looks like it’s on a diagonal, plus the small bones that are around it. This leaves only the bone that looks like it has ribbing under it, which makes a nice presentation and neater eating experience.

Credits

Food and Prop Styling by Shiri Feldman and Chef Suzie Gornish. Photography by Felicia Perretti.

Recipe tags

balsamic Chanie Nayman chicken steaks lemon herb lemons tahini
Lemon Herb Chicken Steaks with Tahini Balsamic Sauce

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shira weiss
shira weiss
9 months ago

What side dish would pair well with that? A vegetable and a starch

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Sandy S-M
Sandy S-M
Reply to  shira weiss
9 months ago

Maybe a fattoush salad?? It’s got lemon, pairs well with tahina, and pita chips for starch.

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