Flattop Harissa Chicken Bowl with Yogurt Feta Sauce
I absolutely love cooking on my flattop griddle. It is the best outdoor cooker as far as convenience, especially when feeding a family. And this harissa chicken bowl recipe hits all the marks. Plus it is packed with flavor. Even my kids love this meal!
The steps are pretty simple. Marinate the chicken then make the sauce. Once the chicken has marinated get your flattop griddle going and get to cooking. Then you can assemble or rice bowl (or salad) and its time to eat!
What Is Harissa?
Harissa paste is a smoky blend of chilis, garlic, salt, spices and olive oil. It originated in Tunisia and is widely used in North African and Middle Eastern cuisine. It comes in many different varieties and heat levels so choose accordingly. Of course you can make your own but this one from Zwita is quite good.
Harissa is packed with flavor and is extremely versatile. It can be used with all sorts of proteins and vegetables as well. Or you can mix it in with yogurt, rice or pasta. Or even just spread it on a piece of bread and enjoy!
Rice Bowl Add-Ins
These are some of my favorite add-ins but feel free to come up with your own!
- Stupid Easy 5 Ingredient Pickled Red Onions
- Shelled edamame
- Grilled/Roasted corn
- Seedless cucumber
- Avocado
- Beans
- Cabbage
- Carrots
- Radishes
Pro Tips for your Harissa Chicken
If I’ve said it once, I’ve said it a million times. The easier the recipe the more the little details matter. Here are some tips to get the most out of this recipe.
- Don’t over-marinate the chicken – 4 – 6 hours is plenty of time. We don’t want the chicken to get mushy from marinating it too long
- Chicken thighs or breasts – I highly recommend chicken thighs but breast will work too. Just don’t overcook and dry them out.
- Make the sauce ahead of time – The sauce will store in the fridge for up to 3 days.
- It doesn’t have to be a rice bowl – You can definitely use this chicken for salad or by itself with some roasted broccoli
Flattop Harissa Chicken with Yogurt Feta Sauce
Ingredients
For the harissa chicken
- 1 pound boneless, skinless chicken thighs cut into 1 inch pieces
- 1-2 tablespoons harissa paste
- 2 tablespoons olive oil
- 1 lemon juiced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1-2 tablespoons honey
For the yogurt feta sauce
- 1/2 cup whole fat plain greek yogurt
- 1/4 cup feta cheese
- 1 tablespoon honey
- 1-2 tablespoons olive oil
- 2 cloves garlic
- 1 tablespoons lemon juice
- salt and pepper to taste
Instructions
For the chicken
- Combine the chicken, harissa paste, olive oil, lemon juice, salt and pepper in a sealable container. Mix to combine and let marinate in the fridge for 4-6 hours.
- Set your flattop griddle to medium heat. Once preheated, apply a thin coat of oil and dump chicken and marinade onto the surface. Cook until chicken is heated through (see notes) tossing every 1-2 minutes to make sure it doesn't burn.
- Once the chicken is 99% done, squeeze 1-2 tablespoons of honey onto the chicken and toss quickly to coat. Remove from flattop and enjoy immediately.
For the yogurt feta sauce
- Combine all the ingredients and blend (or mix by hand). Keep in the fridge, airtight. It will store in the fridge for a few days. If the sauce is too thick you can add more lemon juice or olive oil to thin it out.