Description
One bite of the tender, crowd-pleasing chicken marinated in lemon and harissa Dijon for a flavor punch and guests will be asking for the secret.
Ingredients
Scale
- 8 bone in chicken quarters
- 2 lemons
- 2 limes
- 1 C brown sugar
- ½ C olive oil
- ½ C white wine vinegar
- 3 garlic gloves, chopped
- ¼ C chopped cilantro
- 1 3.8 oz jar Maille Harissa and Lemon mustard
Instructions
- In a mixing bowl, juice two lemons and two limes, leaving lemon and lime halves in bowl with juice
- Whisk in brown sugar, chopped garlic, vinegar, lemon harissa mustard, and olive oil.
- Add most of cilantro, reserving a tablespoon to use as garnish.
- Transfer marinade to large zip lock bag and add chicken pieces.
- Seal bag, while removing most of the air in the bag.
- Refrigerate for at least 6 hours (preferably overnight)
- Remove chicken from bag and discard remaining marinade.
- Heat grill up to HIGH and spray with cooking spray to prevent chicken from sticking.
- Place chicken pieces skin side down on grill and turn a quarter turn after 3-4 minutes.
- Cook another 3-4 minutes, turn chicken over and repeat.
- Once all chicken is browned (like in the photos), transfer chicken to one side of the grill and turn off flame on this side of grill.
- On the side of the grill that has no chicken, turn grill to high. This is indirectly cooking the chicken.
- Continue to cook covered for about 45 minutes turning occasionally to avoid scorching.
- Chicken should reach an internal temperature of 165 degrees, you can monitor this with a meat thermometer or until juices run clear when poked with a fork.
- When chicken has reached 165 degrees remove from grill and place on baking sheet and cover tightly with foil.
- Allow to sit covered for 10 minutes
- Transfer chicken to serving plate and garnish with remaining cilantro
- This marinade also makes a great salad dressing (just be sure to not use it if there has been contact with chicken).
- Category: Main