Recipe of the Week
Grilled Harissa Chicken Thighs
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.
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.
In large bowl, stir beans, taboule, and 1/4 teaspoon each salt and pepper. Makes about 3 cups.
Serve chicken with naan and bean mixture garnished with mint, cilantro, parsley, Greek yogurt and/or fresh lemon, if desired.
Ingredients
Directions
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.
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.
In large bowl, stir beans, taboule, and 1/4 teaspoon each salt and pepper. Makes about 3 cups.
Serve chicken with naan and bean mixture garnished with mint, cilantro, parsley, Greek yogurt and/or fresh lemon, if desired.