Grilled Harissa Chicken
Recipe tags: chicken base, easy difficulty, lunch, chicken, grilling
|½ cup||plain yogurt|
|¼ cup||olive oil|
|3 tbsp||harissa paste|
|2 tbsp||Better Than Bouillon® Roasted Chicken Base|
|1 tbsp||lemon juice|
|2 lbs||boneless skinless chicken breasts or thighs|
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.
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.
Tip: Serve this grilled chicken with salad, grilled veggies, couscous or rice – or tucked into a pita as a sandwich.