Firing up the grill is a great way to cook up something delicious — and fast. This recipe for grilled lemon harissa chicken comes from recipe author Caroline Chambers, who includes it in her new cookbook, “What to Cook When You Don’t Feel Like Cooking” (Union Square & Co., $35).
Harissa, a North African spice paste made with dried chiles, garlic, citrus and extra-virgin olive oil, is a great quick marinade for meat, Chambers says. You can also dollop the spice paste into soup or scrambled eggs or stir it into something creamy, like sour cream or yogurt, to create a dipping sauce. Here it adds incredible flavor to poultry.
“The grill is my secret weapon for quick weeknight cooking,” she say. “There’s barely any cleanup afterward!”
Grilled Lemon Harissa Chicken
Serves 4
INGREDIENTS
- 2 pounds boneless, skinless chicken breasts and/or thighs
- 2 tablespoons plus 1 teaspoon harissa, plus more as needed
- 2 tablespoons extra-virgin olive oil, divided
- Kosher salt
- 1 lemon, plus more as needed
- 3 medium zucchini
- 3/4 cup labneh, sour cream or plain full-fat Greek yogurt
- 1/4 cup soft herbs, such as dill, parsley, chives, basil or a mix
DIRECTIONS
Heat an outdoor grill to medium-high (400 to 450 degrees).
In a large bowl, combine the chicken, 2 tablespoons of the harissa, 1 tablespoon olive oil and 2 teaspoons salt. Using a Microplane, grate in the zest of the lemon, then halve the lemon and squeeze in the juice from one half (reserve the other half for the sauce). Toss to coat.
Halve the zucchini crosswise, then slice into 1/4-inch-thick planks. Add the zucchini on top of the chicken (yes, it can touch the raw chicken), drizzle with the remaining 1 tablespoon oil and season with 3/4 teaspoon salt. Use your hands to coat the zucchini in oil and salt — it’s fine if some of the harissa gets on the zucchini, but you don’t want to totally toss the zucchini and chicken together.
Grill the chicken and zucchini for 5 to 7 minutes per side, or until the chicken registers 165 degrees on an instant-read thermometer and the zucchini is very, very tender — like, smushy! It’s so good when it’s a bit smushy. Transfer everything from the grill to a large serving platter. Let the chicken rest.
Meanwhile, make the sauce. In a medium bowl, stir together the labneh, the remaining 1 teaspoon harissa, the juice of the remaining lemon half, and ¼ teaspoon salt. Taste and add more harissa or lemon juice if you want.
Tear some soft herbs right over top for a pop of color and freshness. Throw everything on the table and let everyone serve themselves!
Tip: No grill? Throw everything onto a parchment lined rimmed baking sheet and roast at 425 degrees for 15 to 20 minutes, until the chicken breast reaches 160 degrees (it will continue cooking while it rests to reach a safe 165 degrees).
— Caroline Chambers, “What to Cook When You Don’t Feel Like Cooking” (Union Square & Co., $35)
