Harissa Yogurt Grilled Chicken
34
- Prep Time15 min
- Total Time45 min
- Makes6 servings
Photo, Erik Putz.
A yogurt marinade is the ticket to perfectly moist grilled chicken, while the harissa glaze adds spicy kick.
Ingredients
2 cups 3% plain yogurt
5 garlic cloves, minced
3 tbsp extra-virgin olive oil
1 1/2 tsp ground cumin
1 tsp hot-red-chili-flakes
2 tsp kosher salt
1 tsp pepper
1.5 kg chicken, spatchcocked
cilantro
Harissa
1 1/2 tsp caraway seeds
1 tsp coriander seeds
1 tsp cumin seeds
1 1/2 tbsp smoked or sweet paprika
1 1/2 tsp hot-red-chili-flakes
1 tsp kosher salt
3 garlic cloves, minced
3 tbsp extra-virgin olive oil
1 tbsp red-wine vinegar
Instructions
STIR yogurt, garlic, oil, cumin, pepper flakes, salt and pepper in a resealable bag or large casserole dish. Add chicken and press, turning to coat. Refrigerate for at least 4 hr, preferably overnight, turning over once.
HARISSA: Toast caraway, coriander and cumin seeds in a small frying pan over medium-low. Cook, swirling, until fragrant, 2 to 3 min. Place on cutting board and crush, using bottom of saucepan or frying pan. Transfer to a bowl and stir in paprika, pepper flakes, salt, garlic, oil and vinegar.
PREHEAT barbecue to high. Oil grill. Remove chicken from marinade. Reduce heat to medium-low and cook chicken, skin-side down,lid closed, for 15 min. Flip chicken and continue to grill, lid closed, until chicken feels springy when pressed, 15 to 20 more min.
SPOON 3 tbsp of the harissa over both sides of chicken and grill for 1 min each side. Serve chicken with remaining harissa and garnish with cilantro.
Chatelaine Basics: How to break down a chicken
Nutrition (per serving)
Calories 345, Protein 26g, Carbohydrates 4g, Fat 25g, Fibre 1g, Sodium 571mg.
Good source of vitamin A.
Kitchen tip To spatchcock a chicken, place, breast-side down, on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove. Flip over and, using palm, press firmly on breastbone to flatten.
Find more of our best grilling recipes.
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