Harissa is a Tunisian spicy sauce made with different chili peppers and other spices. It's great sauce for fries and for meats. In this recipe I marinade chicken breasts in Harissa.
It's super easy and tasty.
- 4 chicken breasts
- 1 glass Harissa (I use Mourad's Morrocan Harissa from Williams-sonoma)
Trim the fat of the chicken breasts. Put them in a ziplock bag with half of the Harissa. Let is marinade for 3-4 hours in the refrigerator.
Preheat the gas grill to 400 °F. Using tongs, dip a folded paper towel into some canola oil and use the oiled towel to grease the grill grates. Set the chicken breasts on the oiled grates and grill until both sides are grill marked and golden-brown, and the center of each reach 170 °F.
Serve with rice, roasted potatoes or a fresh salad, and the rest of the Harissa.
This time I roasted the chicken breasts in the oven at 400 °F until a center temperature at 170 °F. I added some cherub tomatoes and some kalamata olives in the mix.