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Grilled Harissa Chicken

We serve this dish with Basmati Rice.
Fresh basil is often found as a garnish. If you prefer more heat, add a little more Harissa.
Print Recipe
Course Main Course
Cuisine North Africa, Tunisian

Ingredients
  

  • 1 lb. (454 gr) chicken breasts, cut into quarters
  • ¼ cup (30 gr) Anaheim peppers, chopped
  • ¼ cup (30 gr) red onion, sliced
  • ½ tsp. ground coriander
  • ½ tsp. paprika
  • ½ tsp. cumin
  • 2 TBSP fresh lemon juice
  • 1.5 TBSP (23 gr) Harissa paste
  • 2 TBSP olive oil
  • Basil to garnish

Instructions
 

  • Pre heat grill to 400.
  • Lightly salt and pepper both sides of cut chicken.
  • In a small bowl combine the spices: coriander, paprika and cumin. Set aside.
  • Place chicken in a larger bowl with sliced onions and chopped peppers. Add spices, olive oil, lemon juice and Harissa paste. Toss well so all pieces are covered with marinade.
  • Chicken can marinate for 30 minutes; up to 1 hour or can be grilled right after tossing.
  • Place chicken mixture in a grill grate or skillet and grill until chicken is cooked through.
  • Garnish with basil and serve with Basmati Rice.

Notes

We don't spice it up too much with Harissa, but..........found the best pairing was a Pinot Noir.
We've paired:
  • See Ya Later Ranch Pinot Noir 2022 ($20.00)
Keyword Anaheim Peppers, Chicken Breasts, Cumin, Harissa Paste