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!
Provided by MaryMc
Categories Chicken Breast
Time 4h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 376.4, Fat 27.6, SaturatedFat 4.1, Cholesterol 75.5, Sodium 600.6, Carbohydrate 6.5, Fiber 1.5, Sugar 0.6, Protein 26.2
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