Harissa is a hot red pepper sauce used in North African cooking. My sister recently returned from a trip to Morocco and brought me back a jar of it. I saw this marinade for the chicken in Rachael Ray’s Everyday magazine and thought it was the perfect recipe to use with the new sauce. Since it’s summer, grilling the chicken was a no brainer as it adds so much more flavor. As you can see, my husband did a great job on the grill making the perfect grill marks. The Harissa is spicy, so if you are not a fan, proceed with caution. It is only placed on the top of the cooked chicken, so you can even try the chicken marinade and just leave that out. Experiment and enjoy!
Total Time: 20 minutes
1/4 cup olive oil + 1 Tablespoon
3 Tablespoons soy sauce
3 Tablespoons balsamic vinegar
2 Tablespoons honey
4 cloves garlic, minced
1 teaspoon fennel seeds
1 teaspoon crushed red pepper flakes
1 lemon, zested and juiced
3 boneless chicken breasts, cut lengthwise
4 Tablespoons Harissa
1. Preheat the grill to medium-high heat. In a large bowl, whisk together the 1/4 cup olive oil, soy sauce, balsamic, honey, garlic, fennel seeds, red pepper flakes, lemon zest and lemon juice. Place the chicken in the bowl and stir to coat. Let marinate 10 minutes, stirring occasionally.
2. Grill the chicken about 5 minutes per side until no longer pink in the middle. Stir the Harissa with 1 Tablespoon of olive oil to slightly thin the sauce. Garnish the chicken with Harissa and serve.