Hi - I love the taste of tahini, but every time I try to use it I end up tossing the idea. The layer of oil on top is so hard to mix in and I find it so hard to work with. Does anyone have any tips for me? Thanks in advance!!
If you thought tahini functioned mainly as a condiment, you’ll love it in a marinade—it makes the chicken buttery tender without an overwhelming amount of sesame flavor in the finished dish. It also helps the chicken char nicely on the grill.