Grilled Lemon Harissa Chicken Best Recipes

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GRILLED LEMON-HARISSA CHICKEN

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Grilled Lemon-Harissa Chicken image

I found this recipe in a story from a California newspaper about a "Pacific Northwest cuisine" restaurant opening in Manhattan. I don't know what it has to to with any of the above places--it seems Middle Eastern or North African to me--but it sure is good!

Provided by MaryMc

Categories     Chicken Breast

Time 4h

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients:

  • 2/3 cup extra virgin olive oil
  • 1/4 cup capers, drained and smashed
  • 6 garlic cloves, minced
  • 1/3 cup fresh lemon juice (1 to 2 lemons)
  • 3 tablespoons minced fresh rosemary
  • 2 tablespoons paprika
  • 1 tablespoon harissa (a spicy Moroccan seasoning blend)
  • 1 teaspoon kosher salt
  • 2 teaspoons fresh ground black pepper
  • 6 boneless skinless chicken breast halves (about 3-1/2 pounds)
  • 2 1/2 tablespoons all-purpose flour

Steps:

  • To make the marinade, combine the olive oil, capers, garlic, lemon juice, rosemary, paprika, harissa, salt and pepper in a small bowl.
  • Pound the chicken breasts to an even 1/2-inch thickness.
  • Place the chicken in a large Ziplock bag and add the marinade. Make sure the chicken is coated on all sides, then refrigerate for at least 3 hours and up to 6 hours.
  • Prepare your grill by scraping it, oiling it and heating it to high.
  • Remove the chicken from the marinade, reserving the liquid. Place the chicken breasts a few inches apart on the grill. If you are using a charcoal grill, place the chicken directly over the hot coals.
  • Grill the chicken for 4 to 6 minutes on each side, or until cooked through (the chicken should read 165°F on a meat thermometer inserted in the center). Remove the chicken from the heat, cover with foil and set aside.
  • To make the sauce, in a medium saucepan combine the remaining marinade with 1 cup water. Bring to a boil and cook for 1-2 minutes.
  • Whisk the flour into 1/3 cup cool water, then add to the marinade, stirring constantly. Bring to boil to thicken the sauce slightly. Remove from the heat and cool slightly.
  • Pour the sauce over the chicken and serve.

Nutrition Facts : Calories 376.4, Fat 27.6, SaturatedFat 4.1, Cholesterol 75.5, Sodium 600.6, Carbohydrate 6.5, Fiber 1.5, Sugar 0.6, Protein 26.2

HARISSA MARINATED GRILLED CHICKEN

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Harissa Marinated Grilled Chicken image

Provided by Anne Burrell

Time 3h

Yield 4 servings

Number Of Ingredients 11

Ingredients:

  • 2 red bell peppers
  • 1 tablespoon cumin seeds
  • 2 teaspoons coriander seeds
  • 2 teaspoons fennel seeds
  • 2 teaspoons caraway seeds
  • 4 red dried chiles, seeds left inside
  • 3 garlic cloves, smashed and finely chopped
  • 1/4 cup tomato paste
  • 1/2 cup extra-virgin olive oil
  • Kosher salt
  • 1 chicken, cut into 8 pieces, or 8 chicken thighs and/or legs

Steps:

  • Put the red peppers on the grill and char them until they are black on all sides. Put the peppers in a bowl and cover with plastic wrap. When cool enough to handle, scrape the charred black skin off the peppers and remove the stem and seeds. Coarsely chop and reserve. This can totally be done ahead.
  • Put the cumin, coriander, fennel and caraway in a dry saute pan and toast them until they become very aromatic. Grind all the spices into a coarse powder in a spice grinder.
  • Coarsely chop the dried chiles, toss them into the bowl of a food processor and pulse to pulverize. Add the toasted ground spices, the roasted red peppers, chopped garlic and tomato paste. Puree until the mixture is smooth. Add 1/4 cup of the olive oil and pulse to combine. Add in another 1/4 cup of olive oil and pulse again. Season with salt, to taste, if needed. Store in an airtight container.
  • Toss the chicken parts liberally with the harissa and let sit at room temperature up to 2 hours, or overnight or even a few days in the refrigerator.
  • Preheat the grill to medium.
  • Put the chicken on the grill and grill for 8 to 10 minutes on each side. You may have to move the chicken around, or flip it over a couple of times to prevent burning. You may also want to brush it a couple times with the leftover harissa, just remember it is pretty spicy! Remove the chicken from the grill and let it rest for 5 to 10 minutes before serving.

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