Yogurt Marinated Grilled Chicken with Harissa

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Excellent! One mistake FN made when transribing though is laying the chicken in the marinade skin side up. It should be skin side down,and brush some marinade onto the bottom side. Wipe off the excess before grilling. I also put the harissa on the chicken about ten minutes before I took it off the grill so it was warm and smokey. Note to person putting yogurt in the harissa, it will spoil after a couple of days, even if you cover it in olive oil! Don't put milk products in things you intend to keep for more than a couple of days.

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Today is my second time trying this recipe. The first time was simply delicious. I did the recipe as described and we grilled it on the charcoal grill. I added a little smoked paprika to get that smoky flavor in the yogurt because it's going in the oven this time. ...OK, just finished the one I made in the oven. I baked it on 350 for 40 min. The flavor is still delicious and the breast very tender and juicy. I made the harissa and it's good, but i don't like raw garlic so much. Next time, I will roast a bulb of garlic before I add it to the red pepper spice mix for a sweeter, milder garlic. Other than that, this is still a keeper. Didn't have caraway seeds or cumin seeds, so I substituted fennel and cardamom seeds with and some cumin powder. I swear after toasting the seeds and grinding them with the mortar and pestle, the aroma was so intoxicating. I prefer it on the grill though.

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just delicious, we use this in our restaurant, and the harissa is simply divine

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This marinade was so simple but the flavor it gave the chicken was to die for. I used split bone in skin on chicken breasts and marinated them overnight. I roasted them on a baking sheet 375? in my confection oven. My husband said it was the best chicken he has ever had. The next time I will try the chicken with the harissa.

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This recipe is out of this world! If you are looking for a new recipe for grilled chicken, look no further...this one is it. Remember roast it don't set it directly on top of the intense heat!

I didn't make the harissa either so I can't comment on that.

I too love the new show! Thanks Alex!

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This was a very good chicken recipe. The chicken was so tender and very moist. I did not use the haressa. But it was still very good. Keep up the recipes Alex.

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Think tandori this is the bomb
i do this recipe every chance i get
this chicken is so moist and tasty
be sure to leave some yogurt on top and get a good char when baking in the oven at a high tempewrature 450 or higher
grilling of course is the best
you go
greek yogurt is even that much better
avoid no fat

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I used Greek yogurt for the chicken marinade and it was wonderful on the grill. My real problem was w/sauce. I used a food processor instead of mortar and pestle and just could not get the spice seed mixture to grind well. It was also bitter tasting. I'm wondering if the spices (which I purchased from Whole Foods were too old---a year in a dark space. I do so LOVE Alex as a chef/host and judge on "Chopped". She's charming, fun and gives her own unique spin on different food. I'm recommending her show to my own daughter, Alex to watch!

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This is a lovely recipe, and a nice change from the norm. I used chicken thighs and didn't prepare the harissa (we are really not fond of cumin, although I did use it in the marinade. The chicken was tender and juicy, and my hisband and I really enjoyed it. this is definitely a repeater.

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I'm always looking for ways of doing good grilling INDOORS ... and this recipe was a hit! I marinated the chicken overnight and was amazed on how tender the chicken turned-out, especially the white meat. And the harissa sauce was great ... a great touch with the yogurt marinade.

Thank you, Alex, for sharing this! Love your new show ;-