GRILLED HARISSA CHICKEN

Grilling season is here and I’m so obsessed and want to share this new Grilled Harissa Chicken with you. If you like harissa or want to see other cooking options, here are a couple recipes.

Roasted Chicken with Harissa and Chickpeas

Harissa Shrimp with Eggplant and Basil

Lamb & Chickpea Curry

And if you’re wondering what harissa is, it’s hot chili pepper paste. The main ingredients are roasted red peppers, serrano peppers, hot chili peppers, spice herbs (such as garlic paste), coriander seed, saffron, rose, or caraway, as well as some vegetable or olive oil for preservation. It is mostly used in North Africa, Morocco, Tunisia and Syria. Just like other spices, the heat level is dependent on the person. For me, it’s not that spicy. Then again I am from Thailand, the land of heat (weather and food).

Let’s cook some food!

Start with the marinade, 4 simple ingredients…. That’s it!

• vegetable or Canola oil
• harissa paste
• Golden Mountain Seasoning sauce (or light soy sauce)
• honey (or Agave, maple syrup or brown sugar)

Mix honey, harissa, Golden Mountain sauce and oil in a large zip lock bag.

Add the chicken to the marinade and let them sit in the fridge for about 1 hour. I used chicken tenders but you can use the whole chicken breasts.

Then fire up the grill and cook chicken tenders for 3-4 minutes on each side, until cooked through (8-10 minutes each side for whole chicken breasts).

We used our infrared grill at 700 ºF, but any grill will do. A charcoal grill would be awesome too.

Love the grill marks!

Serve with some Mango salsa or other of your favorite sides.

Hope you give this Grilled Harissa Chicken a try. The recipe card and comment box are below.