Grilled Lemon-Harissa Chicken

Recipe by MaryMc
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READY IN: 4hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make the marinade, combine the olive oil, capers, garlic, lemon juice, rosemary, paprika, harissa, salt and pepper in a small bowl.
  • Pound the chicken breasts to an even 1/2-inch thickness.
  • 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.
  • Prepare your grill by scraping it, oiling it and heating it to high.
  • 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.
  • Grill the chicken for 4 to 6 minutes on each side, or until cooked through (the chicken should read 165°F on a meat thermometer inserted in the center). Remove the chicken from the heat, cover with foil and set aside.
  • 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.
  • 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.
  • Pour the sauce over the chicken and serve.
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