Harissa is a Tunisian chili paste accented with garlic and spices. It gives this yogurt-marinated grilled chicken a wonderful fragrance and a little punch of heat too. The chicken is sliced and served over salad but it’s also delicious in wraps or pasta dishes.
Recipe tags: chicken base, easy difficulty, lunch, chicken, grilling
Ingredients
| Quantity | Ingredient |
|---|---|
| ¼ cup | Greek yogurt |
| 2 tbsp | Better Than Bouillon® Roasted Chicken Base |
| 4 tsp | harissa paste |
| 1 tbsp | olive oil |
| 6 large | boneless skinless chicken thighs (about 1.5 lb) |
| 9 cups | chopped romaine lettuce |
| ½ cup | Greek salad dressing, divided |
| 2 cups | hlaved grape tomatoes |
| 2 cups | sliced cucumbers |
| ¾ cup | sliced red onion |
| 1 can (14oz) | chickpeas, drained and rinsed |
Directions
In large bowl, whisk together yogurt, Roasted Chicken Base, harissa paste and oil. Toss in chicken until well coated. Cover and refrigerate. Marinate for at least 1 hour and up to 8 hours.
Preheat grill to medium-high; grease grates well.
Remove chicken from marinade and shake off excess; discard marinade.
Grill chicken, flipping once, for 12 to 16 minutes or until chicken is well marked, cooked through and instant-read thermometer registers 165°F when inserted into thickest part of chicken. Let rest for 10 minutes before slicing.
In large bowl, toss romaine with 1/4 cup dressing. Divide among 6 shallow serving bowls. Top with grape tomatoes, cucumbers, red onion, chickpeas and sliced chicken. Drizzle with remaining dressing.
Tip: Substitute romaine with pasta for grilled chicken if desired. Serve as a power bowl or as a mixed pasta salad, tossing all ingredients together. Harissa paste varies in spice level, so adjust the amount you add to your preference, adding only 1 tbsp for a milder grilled chicken, and adding 2 tbsp for a spicier grilled chicken.