Tahini Barbecue Sauce
Amy Zitelman
Test Kitchen-Approved
Photo by Ty Mecham. Prop Stylist: Amanda Widis. Food Stylist: Samantha Seneviratne.
- Serves
- about 2 cups
- Prep Time
- 5 Minutes
I’ve eaten and made more than my share of grilled chicken. And I can say that nothing tops off a chicken over coals better than this barbecue sauce. The seared tahini makes the skin extra crispy, and its nutty creaminess keeps your barbecue from getting too sweet. This recipe whips up in seconds and makes enough for about six pounds of chicken. You can also use it on baked chicken, grilled fish, roasted leg of lamb, or a baked bean casserole. Tip: This sauce will thicken as it sits. If it gets too thick, adjust its consistency with a small amount of water or fruit juice. Reprinted with permission from The Tahini Table by Amy Zitelman, Agate Publishing, November 2020.
Ingredients
- 2/3 cup premium tahini
- 2/3 cup ketchup
- 1/2 cup ice-cold water
- 2 tablespoon silan date syrup
- 2 tablespoon apple cider vinegar
- 1 1/2 teaspoon fine sea salt
- 1 1/2 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon chili powder
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Directions
- Step 1
Whisk the tahini, ketchup, water, date syrup, vinegar, salt, paprika, garlic powder, pepper, and chili powder in a medium bowl until well combined. Store in a closed container in the refrigerator for up to 1 week.