Grilled Lemon Harissa Chicken & Zucchini
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 10-15 min |
| Source | What To Cook When You Don't Feel Like Cooking by Caroline Chambers (pg 34) |
| Yield / serves | 4 servings |
| Rating | Delicious |
Ingredients
- 2 lbs boneless, skinless chicken breasts and/or thighs
- 2 T plus 1 t harissa, divided, plus more as needed
- 2 T olive oil, divided
- Kosher salt
- 1 lemon, plus more as needed
- 3 medium zucchini
- 3/4 c labneh, sour cream, or plain full-fat Greek yogurt
- 1/4 c soft herbs, such as dill, parsley, chives, basil, or a mix
Preparation
Heat an outdoor grill to medium-high (400).[1]
In a large bowl, combine the chicken, 2 tablespoons of the harissa, 1 tablespoon of the olive oil, and 2 teaspoons salt. Using a microplane, grate in the zest of the lemon, then halve it and squeeze in the juice from one half (reserve the other half for the sauce). Toss to coat.
Halve the zucchini crosswise, then slice into 1/4-inch-thick planks. Add the zucchini on top of the chicken (yes, it can touch the raw chicken, drizzle with the remaining 1 tablespoon oil, and season with 3/4 teaspoon salt. Use your hands to coat the zucchini in oil and salt--it's fine if some of the harissa gets on the zucchini, but you don't want to totally toss the zucchini and chicken together.
Grill the chicken and zucchini for 5-7 minutes per side, or until the chicken registers 165 on an instant-read thermometer and the zucchini is very, very tender--like smushy! It's so good when it's a bit smushy. Transfer everything from the grill to a large serving platter. Let the chicken rest.
Meanwhile, make the sauce. In a medium bowl, stir together the isbneh, the remaining 1 teaspoon harissa, the juice of the remaining lemon half, and 1/4 teaspoon salt. Taste and add more harissa or lemon juice if you want.
Tear some soft herbs right over top for a pop of color and freshness. Throw everything on the table and let everyone serve themselves.
Notes
- ↑ Preheat the oven to 425. Throw everything onto a parchment-lined rimmed baking sheet and roast at 425 for 15-20 minutes, until the chicken breast reaches 160.
