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Grilled Harissa-Spiced Chicken
Spicy, smoky and tangy, harissa is a fragrant chili paste ubiquitous in North African cuisine. We temper its zingy heat by combining it with cool yogurt and mint, as well as bright lemon juice and zest, to make both a marinade and serving sauce for grilled chicken. We make yogurt work two ways; it tenderizes the chicken and helps seasonings stick to the skin. If your grill pan is on the smaller side, simply cook the chicken in batches. Serve with warmed flatbread or couscous, or slice the chicken for adding to salads or tucking into sandwiches.
4
Servings
45 minutes
25 minutes active, plus marinating
Ingredients
-
8
tablespoons (½ cup) plain whole-milk yogurt, divided
-
2
tablespoons harissa
Directions
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01In a large bowl, whisk together 2 tablespoons yogurt, the harissa, oil, mint, garlic, lemon zest and juice, 1½ teaspoons salt and ½ teaspoon pepper. Measure 1 tablespoon of the mixture into a small bowl, then stir in the remaining 6 tablespoons yogurt; cover and refrigerate until ready to serve. Add the chicken to the large bowl with the remaining yogurt mixture and turn to coat. Let stand at room temperature for about 30 minutes.
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