Grilled Harissa Chicken
Harissa is a complex and sophisticated spice blend that originated in northern Africa. It is frequently served in a paste as a condiment, spiked with onions and sweet peppers that play against the smoky heat and earthy depth of the spice blend.
We made a simple paste with just olive oil for this recipe, which we then divided between the chicken and the side dish. Using a blend in two ways in the same dish is a great way to showcase that blend. The complexity of harissa can really shine against these different backdrops and the paste in two places creates a unified dish.
Our taste testers loved Harissa Chicken and Harissa Salad and gained a real understanding of how versatile Harissa Spice could be. It's also delicious mixed into couscous or used on roasted vegetables, and it's a sturdy enough spice that it can stand up to heartier meats like lamb.
- 3 Tablespoons Harissa Spice
- 2 Tablespoons olive oil
- 1 pound boneless skinless chicken breast, lightly pounded
- 8 ounce grape tomatoes, halved
- ¼ red onion, thinly sliced
- ½ of an orange bell pepper, thinly sliced
- ½ of a red bell pepper, thinly sliced
- 2 Tablespoons fresh cilantro, chopped, plus more for garnish.
- In a bowl, whisk Harissa and olive oil together into a paste. Divide in half.
- Rub one half of the paste onto the chicken. Cover and marinate 30 minutes or up to 4 hours.
- In a bowl, combine tomatoes, onions, peppers, cilantro, and remaining harissa paste. Mix well. Refrigerate until ready to serve.
- Preheat grill to medium-high. Place chicken on grill and cook 4-5 minutes per side, until firm. Remove from grill and let sit 5 minutes before serving.
- Serve with harissa-spiked tomato salad. Garnish with additional fresh cilantro, if desired.
