Grilled Harissa Chicken Thighs
1. Place chicken in large zip-top plastic bag; add sauce. Seal bag, pressing out excess air; massage chicken in bag and let stand 45 minutes at room temperature or refrigerate up to 8 hours.
2. Prepare outdoor grill for direct grilling over medium-high heat. Remove chicken from bag; discard sauce. Place chicken on hot grill rack; cover and cook 12 minutes or until internal temperature reaches 165°, turning once. About 2 minutes before chicken is done, place naan on hot grill rack; cook 2 minutes or until grill marks appear, turning once.
3. In large bowl, stir beans, taboule, and 1/4 teaspoon each salt and pepper. Makes about 3 cups.
4. Serve chicken with naan and bean mixture garnished with mint, cilantro, parsley, Greek yogurt and/or fresh lemon, if desired.
- 21 g Total fat
- 5 g Saturated fat
- 161 mg Cholesterol
- 1100 mg Sodium
- 43 g Carbohydrates
- 6 g Fiber
- 7 g Sugars
- 1 g Added sugars
- 39 g Protein
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Nutritional Information
- 21 g Total fat
- 5 g Saturated fat
- 161 mg Cholesterol
- 1100 mg Sodium
- 43 g Carbohydrates
- 6 g Fiber
- 7 g Sugars
- 1 g Added sugars
- 39 g Protein
Directions
1. Place chicken in large zip-top plastic bag; add sauce. Seal bag, pressing out excess air; massage chicken in bag and let stand 45 minutes at room temperature or refrigerate up to 8 hours.
2. Prepare outdoor grill for direct grilling over medium-high heat. Remove chicken from bag; discard sauce. Place chicken on hot grill rack; cover and cook 12 minutes or until internal temperature reaches 165°, turning once. About 2 minutes before chicken is done, place naan on hot grill rack; cook 2 minutes or until grill marks appear, turning once.
3. In large bowl, stir beans, taboule, and 1/4 teaspoon each salt and pepper. Makes about 3 cups.
4. Serve chicken with naan and bean mixture garnished with mint, cilantro, parsley, Greek yogurt and/or fresh lemon, if desired.