5-Ingredient Tahini Garlic Chicken

Finely grate the zest from 1 of the lemons, cover, and set aside. Juice both lemons and measure 1/4 cup lemon juice. In a small bowl, whisk together the tahini, lemon juice, soy sauce, garlic, and water. Pour all but 1/4 cup of the mixture into a large bowl (setting the 1/4 cup aside to use as sauce later), add the chicken, and toss to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours. Cover the reserved sauce and refrigerate.

When ready to cook, remove the reserved sauce from the refrigerator and set it on the counter to warm up. Heat the oil in a large skillet (preferably cast-iron or nonstick) over medium-high heat. Remove the chicken from the marinade, brush off any excess, and add it to the skillet in a single layer (working in batches if needed to prevent overcrowding the skillet). Cook, flipping often, until the chicken is browned on both sides and just cooked through, about 5 minutes.

Add 1 to 2 tablespoons of water to the bottom of the skillet and, working around the chicken, stir and scrape to release the cooked-on bits. Toss the chicken in the liquid until coated, then transfer it to a serving platter. Sprinkle the chicken with the reserved lemon zest and garnish with parsley, if using. Drizzle with the reserved marinade and serve. Refrigerate leftovers in an airtight container for up to 4 days. Reheat individual servings in the microwave in 30-second bursts until heated through.