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Grilled Lemon- Harissa Chicken

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Ingredients

Adjust Servings:
2/3 cup extra virgin olive oil
1/4 cup capers, drained and smashed
6 garlic cloves, minced
1/3 cup fresh lemon juice (1 to 2 lemons)
3 tablespoons minced fresh rosemary
2 tablespoons paprika
1 tablespoon harissa (a spicy moroccan seasoning blend)
1 teaspoon kosher salt
2 teaspoons fresh ground black pepper
6 boneless skinless chicken breast halves (about 3-1/2 pounds)
2 1/2 tablespoons all-purpose flour

Nutritional information

376.4
Calories
248 g
Calories From Fat
27.6 g
Total Fat
4.1 g
Saturated Fat
75.5 mg
Cholesterol
600.6 mg
Sodium
6.5 g
Carbs
1.5 g
Dietary Fiber
0.6 g
Sugars
26.2 g
Protein
172g
Serving Size

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Grilled Lemon- Harissa Chicken

Features:
    Cuisine:

    Great recipe! I prepared the marinade and soaked the chicken for two days. The chicken melted like butter. The family demolished the chicken and are begging for more!

    • 260 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Grilled Lemon-Harissa Chicken, I found this recipe in a story from a California newspaper about a Pacific Northwest cuisine restaurant opening in Manhattan I don’t know what it has to to with any of the above places–it seems Middle Eastern or North African to me–but it sure is good!, Great recipe! I prepared the marinade and soaked the chicken for two days The chicken melted like butter The family demolished the chicken and are begging for more!, WOW!! This was great My family and I loved it The harissa was perfect! Just the right amount of zip and the nice hint of lemon My teenager asked when this was goin to be on the menu in hourse again So that said alot for this recipe Thank you so much for the post


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    Steps

    1
    Done

    To Make the Marinade, Combine the Olive Oil, Capers, Garlic, Lemon Juice, Rosemary, Paprika, Harissa, Salt and Pepper in a Small Bowl.

    2
    Done

    Pound the Chicken Breasts to an Even 1/2-Inch Thickness.

    3
    Done

    Place the Chicken in a Large Ziplock Bag and Add the Marinade. Make Sure the Chicken Is Coated on All Sides, Then Refrigerate For at Least 3 Hours and Up to 6 Hours.

    4
    Done

    Prepare Your Grill by Scraping It, Oiling It and Heating It to High.

    5
    Done

    Remove the Chicken from the Marinade, Reserving the Liquid. Place the Chicken Breasts a Few Inches Apart on the Grill. If You Are Using a Charcoal Grill, Place the Chicken Directly Over the Hot Coals.

    6
    Done

    Grill the Chicken For 4 to 6 Minutes on Each Side, or Until Cooked Through (the Chicken Should Read 165f on a Meat Thermometer Inserted in the Center). Remove the Chicken from the Heat, Cover With Foil and Set Aside.

    7
    Done

    to Make the Sauce, in a Medium Saucepan Combine the Remaining Marinade With 1 Cup Water. Bring to a Boil and Cook For 1-2 Minutes.

    8
    Done

    Whisk the Flour Into 1/3 Cup Cool Water, Then Add to the Marinade, Stirring Constantly. Bring to Boil to Thicken the Sauce Slightly. Remove from the Heat and Cool Slightly.

    9
    Done

    Pour the Sauce Over the Chicken and Serve.

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    Hattie Pacheco

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