The BEST Grilled Chicken | If You Love Spice, This Is For You

harissa paste

🥗Healthier: sriracha

💰Cheaper: chili paste

Sriracha offers a similar heat with lower calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

chicken pieces

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, while thighs are more affordable than breasts.

Pat the whole chicken dry and let it come to room temperature for about 2 hours.

Grill 25 long red chilies on the barbecue for about 8 to 10 minutes until they are charred and softened.

Place the grilled chilies in a mixing bowl and wrap them in cling wrap to create steam.

Grate one whole Lebanese cucumber and squeeze out the moisture, then place it in a bowl.

Add 5 g of chopped coriander, 1 and 1/2 cups of Greek yogurt, 1 tsp of turmeric, 1/2 tsp of ground cumin, 1/2 tsp of cayenne pepper, and season with salt and cracked black pepper to the cucumber.

Mix the yogurt mixture well and store it in the fridge.

Unwrap the chilies and remove the stems, but do not peel the skins.

Transfer the chilies to a blender and add 5 cloves of garlic, 2 tsp of ground cumin, 1 tsp of ground coriander, 1/2 tsp of ground caraway seeds, 2 tsp of smoked paprika, 1 tbsp of apple cider vinegar, 1 tbsp of tomato paste, juice of half a lemon, and 1/4 cup of olive oil.

Blend the mixture until it forms a thick but pourable paste.

Remove the backbone from the chicken using a knife or kitchen shears and save it for stock.

Flatten the chicken by pushing down on the breast plate to spatchcock it.

Season the chicken skin with salt and cover it with half of the Harissa paste, rubbing it all over the chicken.

Wrap the chicken tightly and marinate in the fridge for 4 to 48 hours, if possible.

Before cooking, bring the chicken out of the fridge for about 2 hours to warm up.

Drizzle 1 and 1/2 tbsp of olive oil over the chicken and rub it all over.

Transfer the chicken onto the barbecue, placing it flat side down.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens