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Spicy Harissa Grilled Chicken

Spicy Harissa Grilled Chicken

with Grilled Garlicky Pita and Chopped Salad

Grill
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Flavours of the Middle East meet the grill tonight. Smoky and spicy harissa and yogurt make a perfect marinade for succulent chicken thighs.

Allergens:Wheat/BléMilk/LaitSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Chicken Thighs/Leg

2 unit

Pita Bread

(ContainsWheat/Blé)

100 g

Greek Yogurt

(ContainsMilk/Lait)

1 tbsp

Harissa Paste

66 g

Mini Cucumber

113 g

Grape Tomatoes

7 g

Parsley

6 g

Garlic

56 g

Spring Mix

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

½ tsp

Sugar*

2 tbsp

Oil*

½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2427 kJ
Calories580 kcal
Fat24 g
Saturated Fat4.5 g
Carbohydrate46 g
Sugar5 g
Dietary Fiber3 g
Protein46 g
Cholesterol165 mg
Sodium1130 mg
Utensils
Utensilsarrow down iconarrow down icon
Small Bowl
Silicone Brush
Measuring Spoons
Paper Towel
Medium Bowl
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Lightly oil the grill.While you prep, preheat grill to 400°F over medium heat. Stir together yogurt and harissa in a small bowl. Season with salt and pepper. Cut cucumber into 1/2-inch pieces. Halve grape tomatoes. Roughly chop parsley. Peel, then mince or grate garlic.

2

Stir together garlic, half the parsley and 1 tbsp oil (dbl for 4ppl) in another small bowl. Season with salt and pepper. Brush garlic oil onto both sides of pitas. Set aside.

3

Pat chicken dry with paper towels. Season with salt and pepper. Add half the harissa-yogurt mixture and the chicken to a medium bowl and toss to combine. Set remaining harissa-yogurt aside for serving. Add chicken to grill, close lid and grill until cooked through, 6-8 min per side.**

4

When chicken is almost done, add pitas to other side of grill and grill until heated through and grill marks form, 1-2 min per side. (NOTE: Keep an eye on pitas to that they don't burn!)

5

Whisk together vinegar, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4ppl). Add spring mix, tomatoes and cucumber. Toss to combine. Season with salt and pepper.

6

Thinly slice chicken. Divide warm pitas between plates, then spread reserved harissa-yogurt sauce over pitas. Top with chicken and some chopped salad. Sprinkle with remaining parsley. Serve with remaining salad on the side.