Chicken on the Grill by Cheryl Alters Jamison

Author:Cheryl Alters Jamison [Jamison, Cheryl Alters; Jamison, Bill]
Language: eng
Format: epub
ISBN: 9780062039255
Publisher: HarperCollins
Published: 2004-07-14T17:00:00+00:00

Cinnamon-Harissa Chicken

Our love for Moroccan spices inspired this feast of colors—deeply burnished chicken cut into strips to expose the snowy center, a topping of crimson sauce, and an herbal garnish.

Serves 4

Dry Rub

2 tablespoons ground cinnamon

1 teaspoon coarse salt, (kosher or sea asalt)

1 teaspoon freshly milled pepper

½ teaspoon sugar

¼ cup olive oil

2 teaspoons harissa, or more to taste

4 boneless, skinless chicken breasts, pounded ½ inch thick

1 medium red bell pepper

Minced fresh mint

1. At least 1 hour ahead-or up to the night before before you plan to grill, prepare the dry rub: Combine the ingredients a small bowl. Mix together 2 tablespoons of the oil with 1 teaspoon of the harissa and coat the chicken breasts lightly with the mixture. Sprinkle the dry rub evenly over the chicken, place them in a plastic bag, and refrigerate.

2. When ready to grill, remove the chicken from the refrigerator and let sit covered at room temperature for 20 minutes.

3. Fire up the grill, bringing the heat to medium (4 to 5 seconds with the hand test).

4. Rub the bell pepper with a bit of the oil. Grill uncovered for 12 to 15 minutes, turning every 3 to 5 minutes, until well softened with somewhat charred skin. Transfer the pepper to a plastic bag, seal the bag, and let the pepper steam until cool enough to handle. Pull off the blackened skin—don’t worry about removing every little bit. Coarsely chop the pepper, transfer it to a food processor, and puree with the remaining 1 teaspoon harissa. With the processor running, pour in the rest of the oil. If the mixture is too thick to be drizzled over the chicken, add a little water.

Grill the chicken uncovered for 10 to 12 minutes total. Turn onto each side twice, rotating the breasts each time to get crisscross grill marks. The chicken is ready when it is white throughout but still juicy.

Slice the breasts into strips, and pile each breast up in neatly overlapping strips on the plate. Drizzle generously with the bell pepper mixture and sprinkle with mint. Serve hot.

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