Easy Harissa Chicken

Total Time

373

Add red peppers, garlic, caraway seeds, coriander seeds, paprika, cayenne, salt, olive oil and vinegar to the container of your Vitamix Blender and secure the lid.
Select Variable 1 Turn machine on and slowly increase speed to Variable 10, then to high.
Blend for one minute, using the tamper to press the ingredients into the blades. *Makes about 1 cup of marinade
Pat chicken dry. Place on a rimmed baking sheet or into a large container.
Pour the harissa marinade (reserve ¼ cup for the dipping sauce) over the chicken. Let the chicken marinade for 30 minutes.
Heat grill to medium high heat, about 400°F. Place chicken on to the grill, skin side down. Grill for 4-5 minutes.
Flip over and grill on the other side for 4-5 minutes. Continue cooking chicken on each side, flipping every 3-4 minutes (so it doesn’t burn) until the internal temperature reached 165°F. (about 25-30 minutes)
In a small bowl, mix the remaining ¼ cup harissa sauce with the mayo until fully incorporated. Serve alongside the grilled chicken.
Heat grill to medium high heat, about 400°F. Place chicken on to the grill, skin side down.
Grill for 4-5 minutes. Flip over and grill on the other side for 4-5 minutes. Continue cooking chicken on each side, flipping every 3-4 minutes (so it doesn’t burn) until the internal temperature reached 165°F. (about 25-30 minutes)
In a small bowl, mix the remaining ¼ cup harissa sauce with the mayo until fully incorporated. Serve alongside the grilled chicken.

Per Servings

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