Harissa Grilled Chicken

harissa paste

🥗Healthier: homemade harissa

💰Cheaper: sriracha

Homemade harissa can control spice and ingredients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point.

honey

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Maple syrup offers a similar sweetness with a unique flavor.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs provide convenience and longer shelf life.

Combine the juice of one lemon (or 6 tablespoons lemon juice), 1 tablespoon olive oil, 2 teaspoons ground cumin, 1.5 teaspoons ground paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 140 grams of Harissa in a large bowl or Ziploc bag.

Mix well to combine and taste the seasoning, adding salt if required.

Reserve some marinade for dipping later.

Peel two fresh corn cobs, cut the bottom off, and remove the husk and strings.

Cut the corn into rough thirds and add to the marinade along with 500 grams to 1 kilogram of chicken thighs.

Mix the chicken and corn to fully coat them in the marinade and let chill in the fridge for at least 30 minutes up to 2 hours or overnight.

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).

Remove the chicken from the marinade and place it skin side down in a hot cast iron skillet.

Sear until browned or slightly blackened, then flip the chicken skin side up and arrange the corn between the chicken.

Place the skillet in the oven and cook for around 20 to 30 minutes depending on the thickness of the chicken thighs.

Remove from the oven and serve with steak cut chips or salad.

Cooking Techniques

Equipment Needed

Spice Level: