Flattop Harissa Chicken with Yogurt Feta Sauce
Quick, easy chicken packed with tons of flavor
Servings: 4
Cost: $15
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.
Notes
Chicken is technically cooked at 165 but I prefer the dark meat cooked a little hotter at 180.