SKINNY GRILLED HARISSA CHICKEN
Fire up the grill, and transport your family to Morocco for a spicy, healthful meal you'll make again and again.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 12
Steps:
- In large bowl, mix together Marinated Chicken ingredients, tossing to thoroughly coat chicken. Cover and refrigerate at least 30 minutes but no longer than 12 hours.
- Meanwhile, spray gas or charcoal grill grate with grill spray. Heat grill.
- In 4-quart saucepan, heat chicken broth and water to boiling over medium-high heat. Add remaining Herbed Couscous ingredients; stir, and heat to simmering. Cover; turn off heat, and let stand 5 minutes. Fluff couscous, then transfer to large bowl, and set aside to cool.
- Mix Harissa Drizzle ingredients; set aside.
- Transfer chicken to clean plate, letting excess marinade drip back into bowl. Discard marinade. Place chicken on grill, top side down. Cover grill; cook 5 minutes, then turn 90 degrees and cook 2 to 3 more minutes, until char marks form. Turn chicken over, and continue to cook 3 to 4 minutes or until instant-read thermometer inserted into thickest part of chicken reads 165° F.
- Transfer to serving platter; cover with foil, and allow to rest 5 minutes before serving.
- Add olive oil and herbs to couscous and toss to coat. Divide couscous evenly between 4 serving plates; top with chicken and Harissa drizzle.
Nutrition Facts : Calories 410, Carbohydrate 48 g, Cholesterol 70 mg, Fiber 3 g, Protein 39 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 4 g, TransFat 0 g
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