Grilled Lemon Harissa Chicken Food

GRILLED HARISSA CHICKEN THIGHS

Steps:

• Combine harissa spice blend, lemon juice, olive oil, and garlic in a small bowl. Rub spice mixture over chicken thighs, including under the skin. Refrigerate for 1 to 4 hours. Remove from refrigerator 20 minutes before grilling.
• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• Place chicken thighs on the hot grill, skin side down, and grill for 3 to 4 minutes. Flip the chicken over and grill on the other side for 3 to 4 minutes. Continue flipping every 3 to 4 minutes until the internal temperature reaches 165ºF, about 20 to 25 minutes total. Remove chicken to a plate and cover with foil; let rest for 5 minutes.
• Meanwhile, combine harissa seasoning, honey, and melted butter for glaze in a small microwave-safe bowl. Microwave until mixture is heated through and has a thinned consistency, about 10 seconds. Drizzle over chicken and serve.

GRILLED HARISSA CHICKEN THIGHS

Steps:

• Trim any fat off the chicken thighs and pat dry with a paper towel. Set aside.
• In a bowl, add all the marinade ingredients. Mix well to combine. If time permits, cover and let it sit in the fridge for at least 30 minutes before grilling. You can also marinate the chicken up to 2 days ahead and store in an air tight container.
• Preheat your grill on medium high heat, or with charcoal on a rack half way up to the grill.
• Grill the chicken on each side for 6 minutes or more until well done. Cooking time will varry based on your fire. Brush the chicken 1 minute before they come out with the extra marinade sauce that's left in the bowl.
• Once they are grilled, transfer to a serving dish and garnish with some chopped cilantro and lemon wedges.

HARISSA MARINATED GRILLED CHICKEN

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.

GRILLED LEMON YOGURT CHICKEN

Steps:

• Whisk together the 1/2 cup yogurt, the juice from 1/2 lemon, lemon zest, olive oil, garlic, paprika, herbes de Provence, 1 teaspoon salt, and black pepper in a bowl. Pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 3 hours.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Combine 1/2 cup yogurt, 1 tablespoon lemon juice, and harissa in a small bowl. Set aside.
• Remove chicken from bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Season with pinch of salt.
• Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece and move to indirect heat.
• Grill, turning often, with lid down until well-browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
• Serve chicken with the yogurt harissa mixture on the side.

GRILLED HARISSA CHICKEN

Steps:

• In a small prep bowl, whisk olive oil, harissa, paprika, honey, thyme, lemon zest, and garlic until combined.
• Season chicken with salt and pepper. Thread chicken pieces onto skewers. In a shallow pan, lay them in a single. Pour the marinade over the chicken, toss well to coat. Leave the chicken in the fridge for 4 hours or overnight, turning halfway through.
• About 30 minutes prior to grilling, remove the chicken from the fridge and bring it to room temperature.
• Prepare a hot fire in a charcoal grill or preheat a gas grill to high (375°F to 400°F). Alternatively, heat a lightly oiled grill pan over high. Gently blot excess marinade from chicken to ensure a nice sear.
• Grill skewers, turning every 4 minutes, until chicken is lightly charred and cooked through. Let it rest for 5 minutes while you prepare the sauce.
• In a bowl, whisk yogurt, lemon zest, garlic, thymes, and salt until combined.
• Serve chicken skewers with yogurt sauce and extra lemon wedges

HARISSA GRILLED CHICKEN LEGS WITH CREAMY PEPPER SAUCE

Steps:

• Reserve 1 Tbsp. each aioli and harissa paste, and 1 tsp. cumin for later use.
• Mix remaining aioli, harissa paste and cumin with sugar and Worcestershire sauce until blended; spread over chicken in shallow dish.
• Refrigerate 30 min. Meanwhile, mix sour cream and lemon juice with reserved aioli mixture; refrigerate until ready to serve.
• Heat greased grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350°F.
• Place chicken, top sides down, on grate over lit area of grill; cover. Grill 5 min. Turn chicken; place over unlit area. Grill, covered, 40 min. or until chicken is done (165°F), monitoring for consistent grill temperature.
• Transfer chicken to cutting board; cut in half. Serve with the reserved aioli mixture.

GRILLED LEMON-HARISSA CHICKEN

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.

YOGURT MARINATED GRILLED CHICKEN WITH HARISSA

Steps:

• In a large bowl, combine yogurt, ginger, cumin, chile flakes and salt. Whisk until smooth and pour into a baking dish. Lay the chicken halves, skin-side up, in the yogurt mixture. Cover the plastic wrap and refrigerate for a couple of hours to marinate.
• Preheat a very clean grill to medium. When the grill is hot, brush with the oil.
• Remove the chicken from the yogurt, leaving any excess behind, and lay them out on the grill, skin-side down. Cook until the skin is brown and crispy, and then flip. You want to roast them, essentially, on the grill, and avoid "flaming" them or cooking them over too intense heat. That would dry them out. Grill the chicken until an instant-read thermometer inserted into the thigh registers between 155° and 160°F, 35 to 40 minutes.
• Remove the chicken from the grill to a cutting board. Cut into small pieces or serve whole, family style. Transfer to a serving platter and sprinkle with lemon juice. Top with some of the Harissa and serve immediately.
• HARISSA:.
• Preheat the oven to 350°F.
• In a small bowl, combine the coriander seeds, cumin seeds and caraway seeds. Add the spices to a sheet tray and toast in the oven for 1 to 2 minutes; you should faintly detect the scent of the spices. Remove the tray from the oven and set aside to cool. Add the paprika and chile flakes to the spice mix.
• Using a mortar and pestle (or, alternatively, a food processor), grind the garlic cloves until they become a paste, and then add the red bell pepper. Seasone with salt, and then add the spices and the 2 tablespoons of extra virgin olive oil and blend well. When blended, transfer the harissa to a container and top with some additional olive oil. This will keep for 3 to 6 weeks, covered, in the refrigerator.

YOGURT MARINATED GRILLED CHICKEN WITH HARISSA

Steps:

• In a large bowl, combine the yogurt, ginger, cumin, chile flakes and salt. Whisk until smooth and pour into a baking dish. Lay the chicken halves, skin-side up, in the yogurt mixture. Cover with plastic wrap and refrigerate for a couple of hours to marinate.
• Preheat a very clean grill to medium. When the grill is hot, brush with the oil.
• Remove the chicken from the yogurt, leaving any excess behind, and lay them out on the grill, skin-side down. Cook until the skin is brown and crispy, and then flip. You want to roast them, essentially, on the grill, and avoid "flaming" them or cooking them over too intense heat. That would dry them out. Grill the chicken until an instant-read thermometer inserted into the thigh registers between 155 degrees F and 160 degrees F, 35 to 40 minutes.
• Remove the chicken from the grill to a cutting board. Cut into small pieces or serve whole, family style. Transfer to a serving platter and sprinkle with lemon juice. Top with some of the Harissa and serve immediately.
• Preheat the oven to 350 degrees F.
• In a small bowl, combine the coriander seeds, cumin seeds and caraway seeds. Add the spices to a sheet tray and toast in the oven for 1 to 2 minutes; you should faintly detect the scent of the spices. Remove the tray from the oven and set aside to cool. Add the paprika and chile flakes to the spice mix.
• Using a mortar and pestle (or, alternatively, a food processor), grind the garlic cloves until they become a paste, and then add the red bell pepper. Season with salt, and then add the spices and the 2 tablespoons of extra-virgin olive oil and blend well. When blended, transfer the harissa to a container and top with some additional olive oil. This will keep for 3 to 6 weeks, covered, in the refrigerator.

GRILLED HARISSA CHICKEN

Steps:

• Combine the harissa, cumin, paprika and olive oil in a large bowl. Toss the chicken pieces into the marinade to coat and set aside in the refrigerator for 30 minutes to 8 hours.
• Pre-heat your outdoor grill for at least 10 minutes, until you can only hold your hand 1 inch above the grill grates for 2 to 3 seconds before you want to pull it away.
• When you are ready to cook, remove the chicken from the marinade and place them on the grill plate. Grill for 6 to 8 minutes per side, seasoning with salt as you grill. The chicken should be firm to the touch and have an internal temperature of 165˚ F when cooked through.
• Remove the chicken from the grill and set them aside to rest for 5 to 10 minutes before serving.