Grilled Harissa Chicken

For this recipe you will need:

3-4 lbs boneless, skinless chicken thighs

1 1/3 c. Greek yogurt

1 tsp. salt

1/4 tsp. black pepper

3 tbsp. extra virgin olive oil (EVOO)

zest of 2 lemons

juice of 1 lemon

1/4 c. chopped cilantro

1 tbsp. harissa seasoning

5 cloves grated garlic

NOTE: Harissa can be a bit spicy for delicate palates. Substitute za'atar if you prefer less heat. This recipe will be equally as good!

BBQ grill

Gallon Ziploc Bag

microplane

chef's knife

Use the back of your knife to crush the garlic slightly, releasing the papery covering. Use the microplane to grate 4 cloves. Set one aside for the garlic sauce.

Use the microplane to zest one lemon. Make sure not to grate any of the pith (white under the yellow skin) because it is bitter. You only want the citrusy, bright, yellow skin.

Rip a handful of cilantro off your bunch. Rinse it well to remove any sand or dirt. Use your chef's knife to chop cilantro leaves (no stems) to a medium chop. You need 1/4 c. chopped cilantro.

Measure out 1/3 c. Greek yogurt.

Add yogurt, grated garlic, grated zest & cilantro to a large mixing bowl.

Add 1 tbsp. harissa seasoning.

Add 1 tsp. salt.

Add 1/4 tsp. freshly ground black pepper.

Add 3 tbsp. of EVOO.

Use a kitchen whisk or rubber spatula to combine all ingredients. This is your marinade.

Add chicken to the bowl of marinade and mix well so that all pieces are coated. Using your hands really does work best! Place the marinade covered chicken in a gallon Ziploc bag and put in the refrigerator for at least 2 hours up to overnight.

The accompanying sauce can be made fresh or ahead of time. The citrus and garlic flavor will be stronger if you make ahead, but either way really is fine. Take 1 c. Greek yogurt and combine with zest and juice of the second lemon, the remaining clove of garlic, grated, and salt and pepper to taste. Combine well and refrigerate until ready to use.

Preheat grill to 350 degrees. Make sure to clean your grates well once the grill has heated up.

Once grill is up to temp, place chicken on the grill and cook for 6-8 minutes on first side or until it has started to look browned with some charred bits.

When the chicken has achieved the desired color on the first side, flip it over and cook for another 6-8 minutes. An instant read thermometer should read 165 degrees and it is done!

Plate the chicken with a generous dollop of yogurt sauce. If you like, a nice green salad adds some crunch and rounds out the meal. Enjoy!