Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/4 cup harissa paste
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cumin
Special equipment needed:
- Grill or grill pan
- Large resealable plastic bag
Step-by-step instructions:
1. In a small bowl, mix together the harissa paste, olive oil, lemon juice, salt, black pepper, and cumin.
2. Place the chicken breasts in a large resealable plastic bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken to coat evenly.
3. Marinate the chicken in the refrigerator for at least 30 minutes, or up to 4 hours.
4. Preheat the grill or grill pan to medium-high heat.
5. Remove the chicken from the marinade and discard the excess marinade.
6. Grill the chicken for 6-8 minutes per side, or until cooked through and no longer pink in the center.
7. Let the chicken rest for 5 minutes before slicing and serving.
- Time:
Preparation time: 10 minutes
- Marinating time: 30 minutes to 4 hours
- Cooking time: 12-16 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 2g
- Protein: 36g
Substitutions for ingredients:
- Harissa paste: If you can't find harissa paste, you can substitute with a mixture of tomato paste, chili powder, and cumin.
- Olive oil: You can use any neutral oil, such as canola or vegetable oil.
- Lemon juice: Lime juice can be used as a substitute.
Variations:
- Harissa-Marinated Grilled Shrimp: Substitute the chicken with shrimp and grill for 2-3 minutes per side.
- Harissa-Marinated Grilled Vegetables: Use the same marinade to marinate vegetables such as zucchini, eggplant, and bell peppers before grilling.
Tips and tricks:
- Make sure to let the chicken rest for a few minutes before slicing to allow the juices to redistribute and prevent it from drying out.
- If using wooden skewers, soak them in water for 30 minutes before grilling to prevent them from burning.
Storage instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the chicken in a microwave-safe dish and heat for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the chicken on a bed of couscous or quinoa and garnish with fresh herbs such as parsley or cilantro.
Garnishes:
- Fresh herbs such as parsley or cilantro
- Lemon wedges
Pairings:
- Serve with a side of grilled vegetables or a simple salad.
Suggested side dishes:
- Grilled vegetables
- Couscous or quinoa salad
- Simple green salad
Troubleshooting advice:
- If the chicken is sticking to the grill or grill pan, make sure it is well-oiled before placing the chicken on it.
Food safety advice:
- Make sure to marinate the chicken in the refrigerator to prevent bacterial growth.
- Use a meat thermometer to ensure that the chicken has reached an internal temperature of 165°F before serving.
Food history:
- Harissa is a North African chili paste made from roasted red peppers, garlic, and spices. It is commonly used in Moroccan, Tunisian, and Algerian cuisine.
Flavor profiles:
- Spicy, smoky, tangy
Serving suggestions:
- Serve the chicken with a side of grilled vegetables and a simple salad for a healthy and flavorful meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Tunisian