Grilled Harissa Chicken
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Prep:
25 min. -
Cook:
20 min. -
Serves:
4
Recipes
Recipe tags: chicken base, easy difficulty, lunch, chicken, grilling
Ingredients
| Quantity | Ingredient |
|---|---|
| ½ cup | plain yogurt |
| ¼ cup | olive oil |
| 3 Tbsp | harissa paste |
| 2 Tbsp | Better Than Bouillon® Roasted Chicken Base |
| 1 Tbsp | honey |
| 1 Tbsp | lemon juice |
| 2 lbs | boneless skinless chicken breasts or thighs |
Directions
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1
Whisk together yogurt, oil, harissa, Chicken Base, honey and lemon juice. Pour mixture into resealable plastic bag; add chicken and seal bag, releasing as much air as possible. Massage chicken to coat evenly. Let stand at room temperature for about 20 minutes or refrigerate for up to 4 hours.
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2
Preheat grill to medium-high heat; grease grates well. Remove chicken from marinade, shaking off excess; discard used marinade. Place chicken on grill and reduce temperature to medium. Cook, flipping once, for 15 to 20 minutes or until well marked and cooked through. Let stand for 5 minutes before serving.
Tip: Serve this grilled chicken with salad, grilled veggies, couscous or rice – or tucked into a pita as a sandwich.