Grilled Harissa Chicken | Harissa Recipe

Grilled Harissa Chicken

This dish goes down as a favorite for sure!!! The smokiness of the paprika along with a little heat from the chiles really infused the chicken with flavor. We made a paste with the Harissa Spice and olive oil, coated the chicken with the paste and let it marinate in the refrigerator at least 30 minutes. We recommend you marinate longer, 4 hours or overnight... but ... we were in a hurry!

This is another meal that falls into the healthy category as well. Grilled chicken with a flavorful spice and a light tomato and onion salad are the perfect ingredients for a wonderful and lite dinner.

Here in the US if you are familiar with Harissa you’ve probably seen it sold in a tube or a jar already mixed. We prefer a more homemade type of Harissa and use this spice blend and add a dash a little bit of hot water to create a paste. Then mix in some top grade olive oil to create your own delicious Harissa “sauce”. Harissa will last for weeks in the refrigerator.

Harissa Chicken

Ingredients:

3 tablespoons Harissa Spice
2 tablespoons olive oil
1 lb boneless, skinless chicken breasts, lightly pounded
1/2 small red onion, thinly sliced
1/2 pound grape tomatoes, halved
1/4 cup Dried Cilantro

Directions:

In a mortar or small bowl, combine the Harissa and olive oil and blend into a paste
Spread 1/2 of the mixture over the chicken, cover and refrigerate 4 hours or overnight
In a medium bowl, combine the onions, tomatoes, cilantro and the remaining Harissa Spice paste. Refrigerate until ready to serve.
Preheat the grill to medium high and grill chicken until cooked through.
Serve chicken with tomatoes and onion.

Serves: 4

Nutritional Information (per serving):

Calories 221
Protein 28g
Carbs 8g
Cholesterol 65mg
Fat 8g
Sat Fat 1g
Trans Fat 0g
Fiber 2g
Sodium 667mg
Sugar 5g

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Harissa Spice	Dried Cilantro