Tahini-Marinated Chicken Thighs with Cucumber-and-Tomato Salad

Adding tahini to the marinade makes the chicken buttery-tender, but there is no excessive sesame flavor in the finished dish. It also helps the chicken cook well on the grill.
1. To prepare the chicken, combine the first 10 ingredients in a bowl. Put 1/4 cup of the tahini mixture in a small bowl; leave out. Place the remaining tahini mixture and chicken in a large zippered plastic bag; close, turning over to cover the chicken. Refrigerate for 8 hours or overnight.2. Preheat the grill to medium heat (350-450 ° F). Brush the grill grate with cooking spray. Remove chicken from marinade; drain marinade. Sprinkle the chicken with salt. Place the chicken on the grill rack; cover and cook for 4 minutes on each side or until tender. Transfer the chicken to a platter; drizzle with the remaining 1/4 cup tahini mixture.Preheat the grill to medium heat (350-450 ° F). Brush the grill grate with cooking spray. Remove chicken from marinade; drain marinade. Sprinkle the chicken with salt. Place the chicken on the grill rack; cover and cook for 4 minutes on each side or until tender. Transfer the chicken to a platter; drizzle with the remaining 1/4 cup tahini mixture.3. To prepare the salad, combine the cucumber and the following 6 ingredients (with 1/4 teaspoon salt) in a bowl; mix gently. Serve the cucumber salad with chicken and rice.To make the salad, combine the cucumber and the following 6 ingredients (with 1/4 teaspoon salt) in a bowl; mix gently. Serve the cucumber salad with chicken and rice.