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Spicy Grilled Chicken Recipe

Spicy Grilled Chicken
How to make Spicy Grilled ChickenPhoto Credit: DoubleTree By Hilton Goa - Panaji

Delight in this spicy grilled chicken, served with sautéed broccoli and mango salsa. It's a flavourful mix of spicy and sweet, making it a delicious dish for dinner parties.

  • Total Cook Time1 hr 10 mins
  • Prep Time 50 mins
  • Cook Time 20 mins
  • Recipe Servings4
  • Easy

Ingredients of Spicy Grilled Chicken

  • For harissa marinade:
  • 7 dried new mexico chiles or guajillo chiles
  • 6 oz jarred roasted red peppers
  • 2 tbsp tomato paste
  • 4 large garlic cloves, peeled
  • 1 tsp caraway seeds, toasted and ground
  • 2 tsp coriander powder
  • 2 tsp cumin powder
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper
  • Kosher salt
  • Juice of 1 large lemon
  • 2 tbsp extra virgin olive oil
  • For mango salsa:
  • 3 ripe mangos, diced
  • 1 medium red bell pepper, chopped
  • ½ cup chopped red onion
  • ¼ cup packed fresh cilantro leaves, chopped
  • 1 jalapeño, seeded and minced
  • 1 large lime, juiced
  • ⅛ to ¼ tsp salt, to taste
  • For spiced chicken:
  • 4-6 boneless chicken thighs or breasts
  • 1 yellow onion, sliced
  • 2 tbsp harissa
  • 2 tbsp water
  • 1 tbsp date syrup
  • 1 tsp paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • Handful parsley, chopped
  • Olive oil
  • 5-6 florets of broccoli

How to Make Spicy Grilled Chicken

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For harissa marinade, soak and prepare the dried chillies. Place the dried chillies in a heat-safe bowl and cover with hot water. Set aside for 30 minutes until the chillies are tender and re-hydrated. Drain the chillies and remove the stems and seeds.
Combine chillies with the remaining ingredients. Transfer the chillies to the bowl of a large food processor fitted with a blade.
Add the tomato paste, roasted red peppers, garlic, ground caraway seeds, coriander, cumin, smoked paprika, cayenne (if using), and a pinch of kosher salt. Add fresh lemon juice.
Make the harissa paste. Run the food processor, and while it’s running, drizzle the extra virgin olive oil from the top opening. Stop the processor to scrape down the sides and run again until you reach the desired paste-like texture.
Taste and adjust seasonings to your liking (remember that harissa paste will deepen in flavor as it sits in the fridge over the next day or two).
Transfer the harissa paste to a clean mason jar. Cover with a very thin layer of extra virgin olive oil, then cover the jar with its lid tightly and refrigerate.
For mango salsa, in a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. Drizzle with the juice of one lime.
Using a large spoon, stir the ingredients together. Season to taste with salt, and stir again. For best flavor, let the salsa rest for 10 minutes or longer.
For spiced chicken, cut the chicken into 1″ pieces and add it to a bowl with the sliced onions. Season with the spices and 1 tbsp of the harissa and toss together to combine. You can let this marinate for a few hours until ready to cook, or cook right away.
Heat a large skillet on medium heat then add in about 1-2 tbsp of olive oil. Add the chicken and onions to the pan and cook for about 8-10 minutes, stirring every few minutes.
In a small bowl, combine the other tbsp of harissa, date syrup and 2 tbsp of water.
Pour the sauce into the pan and toss together. Let cook for another 5-7 minutes on medium/low heat. Mix in the parsley.
Blanch the broccoli and saute it in olive oil. Season it. Serve the chicken with sautéed broccoli and mango salsa.
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