This grilled harissa olive chicken recipe is a wonderful way of preparing chicken breasts. The harissa and lime marinade makes them extra tender so do try to keep them in the marinade for at least a few hours before throwing them on the grill. These are perfect for a summery al fresco lunch or barbecue, where I like to serve them alongside a tabbouleh or other herb-filled picnic-style salad. And if perchance you have any leftover the next day, they are a great sandwich or wrap filler.
Ingredients
- 2 tbsp harissa (you can adjust this quantity depending on the amount of spiciness you want)
- 1/4 cup olive oil
- 2 tbsp lemon or lime juice
- 500 gr chicken breasts (preferably organic)
- 1/4 cup kalamata olives, pitted and chopped
- 1/4 cup of chopped cilantro
- Salt and pepper to taste
Instructions
- In a large bowl (or Ziploc bag), whisk together the harissa, lemon juice, and olive oil. Place the chicken in the marinade and toss until the breasts are completely coated. Cover and let rest for at least an hour and up to 6.
- In a small bowl, mix the olives and the cilantro. Set aside.
- Light up the barbecue grill and when hot, place the chicken breasts. Grill for 5-10 minutes (depending on thickness) on one side and flip. Grill on the other side for another few minutes or until cooked through.
- Serve up the chicken breasts on a large plate and top with the kalamata olive and cilantro mixture.
