Grilled Harissa Chicken with Cucumber Yogurt Dressing

The other day I was out shopping for some odds and ends kitchenware at Home Goods.  Normally I’m disciplined with sticking to my shopping list but I got a little off track and saw a nice premium quality jar of harissa for an irresistible price that I just couldn’t resist to purchase.  Harissa is an African spice commonly used with meat and flavoring for couscous.

So today, we made the adopted version of this awesome Grilled Harissa Chicken with Cucumber Yogurt Dressing recipe by Kitchen Daily and we highly recommend this to anybody (Kudos to Kitchen Daily). The chicken came out delicious, not too spicy but very flavorful and the yogurt dressing is the perfect compliment.  In fact, you could make this yogurt dress and have it with pita bread or with Greek Gyros as well.

Ingredients:

Chicken:

2 chicken breast halves, boneless, skinless

3 tablespoons harissa

1/2 cup unsweetened Greek yogurt

1 tablespoon paprika

1 teaspoon lemon zest

1 clove garlic, minced

Kosher salt and freshly ground black pepper

Dressing:

1 cup unsweetened Greek yogurt

1/2 hothouse cucumber, peeled, deseeded and finely diced

1/2 teaspoon lemon zest

1/2 teaspoon ground cumin

Kosher salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

Directions:

1. Marinate the chicken: Place chicken in a flat baking dish and season with salt and pepper. In a separate, large mixing bowl combine harissa, yogurt, paprika, lemon zest and grated garlic then pour over chicken breast.

2. Cover with plastic wrap then place in the refrigerator for 3 hours.

3. Pre-heat outdoor grill or griddle pan. Remove chicken from marinade and wipe off all excess marinade. Season both sides with salt and pepper then place on hot grill. Cook 6-8 minutes per side turning once so the chicken has even grill marks. Remove and set aside to rest.

4. In a large bowl, combine yogurt with diced cucumber, lemon zest, cumin, salt, pepper and olive oil.

5. Slice chicken breast and serve with cucumber yogurt dressing. Enjoy!

Grilled Harissa Chicken with Cucumber Yogurt Dressing

Yield: 2 Servings

Ingredients:

Chicken:

2 chicken breast halves, boneless, skinless

3 tablespoons harissa

1/2 cup unsweetened Greek yogurt

1 tablespoon paprika

1 teaspoon lemon zest

1 clove garlic, minced

Kosher salt and freshly ground black pepper

Dressing:

1 cup unsweetened Greek yogurt

1/2 hothouse cucumber, peeled, deseeded and finely diced

1/2 teaspoon lemon zest

1/2 teaspoon ground cumin

Kosher salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

Directions:

1. Marinate the chicken: Place chicken in a flat baking dish and season with salt and pepper. In a separate, large mixing bowl combine harissa, yogurt, paprika, lemon zest and grated garlic then pour over chicken breast.

2. Cover with plastic wrap then place in the refrigerator for 3 hours.

3. Pre-heat outdoor grill or griddle pan. Remove chicken from marinade and wipe off all excess marinade. Season both sides with salt and pepper then place on hot grill. Cook 6-8 minutes per side turning once so the chicken has even grill marks. Remove and set aside to rest.

4. In a large bowl, combine yogurt with diced cucumber, lemon zest, cumin, salt, pepper and olive oil.

5. Slice chicken breast and serve with cucumber yogurt dressing. Enjoy!

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