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Ingredients 1 cup vegetable oil 1/4 cup tahini 2 lemons zest and juice 2 tbsp rice vinegar 1 tbsp soy sauce 8 green onions 1/2 cup cilantro 1 tsp dry mustard 1/2 tsp kosher salt 1/2 tsp red pepper flakes (optional) Instructions Mix all of the ingredients together in a blender, or use an immersion blender, and puree until smooth
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Letting the chicken rest for 5 minutes will help the internal temperature of the chicken to elevate to 165F from the higher external heat of the chicken
Lightly pleated skirt
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