In a large mixing bowl, combine tahini, za'atar, red wine vinegar, lemon juice, minced garlic, salt, and pepper. Whisk until smooth.

Set aside a portion of the marinade, then add chicken thighs to the bowl. Toss to coat and marinate in the fridge for at least one hour.

Preheat your oven to 400°F (200°C).

Line a baking sheet with parchment paper and place the marinated chicken thighs on it, spaced out evenly.

Bake for 35 minutes, checking for an internal temperature of 165°F (74°C).

Let the chicken rest for a few minutes before serving garnished with the reserved marinade, parsley, lemon wedges, and charred peppers.