Grilled Harissa Sesame Chicken Thighs

Prepare time: 10 min

Cook: 10 min

Ready in: 25 min

Ingredients:

·         8 chicken thighs, boneless and skinless

·         2 tablespoons of Harissa paste

·         1 tablespoon of sesame oil

·         1 tablespoon of toasted sesame seeds

·         3 tablespoons of low sodium soy sauce

·         4 cloves of garlic, mince them

·         3 green onions, peel and chop

·         1 tablespoon of fresh ginger, grate

·         2 tablespoons of brown sugar

·         1 tablespoon of fresh parsley, chop them

Directions:

·         1Use a large bowl. Add the sesame seeds, sesame oil, brown sugar, soy sauce, harissa paste, ginger, garlic, and green onions. Take out ¼ of the mixture and transfer it into a smaller bowl. Refrigerate the mixture for a while until it is ready to use.

·         2You actually can make the mixture one day prior if you are busy. Make sure to cover the bowl if you plan to refrigerate the mixture longer. It will keep the moisture and taste perfect. Take it out for a while before using.

·         3In the large bowl, add the chicken thighs and toss them. Make sure that all surfaces is well covered by the mixture. Using your clean hands, toss the mixture to the hidden surface of the chicken and give it a little pressure. Cover the bowl and put it back in the fridge. Refrigerate the chicken thighs for at least 30 minutes and 4 hours at most.

·         4So, it is advisable to marinade the chicken hours before the cooking hour. 2 hours of marinade should be fine but you shouldn’t cook the cook before 30 minutes. It takes enough time for the mixture to get inside the meat.

·         5When you are ready to cook, pre heat your grill on medium heat. Grill the chicken for about 4 to 5 minutes for each side. You can spread the remaining mixture from the large bowl while grilling to make sure the chicken absorbs as much mixture as possible. Considering that each grill can take different duration to cook the chicken through, it is actually done with it starts to char a little bit.

·         6It is better not to move the chicken while grilling. It allows the meat to get well cooked and to prevent some of the meat and mixture stick spill to the grill.

·         7Put the chicken to a platter. For final touch, cover the chicken with the reserved and remaining mixture. Garnish with sesame seeds and chopped fresh parsleys on top if you desire. Serve while it is hot.

Notes:

Harissa paste is actually a hot chili pepper paste from Tunisia. It is commonly made of hot chili peppers, Serrano peppers, roasted red peppers, some other spice, and herbs too. It can be hot for several people so you don’t have to add the whole 2 tablespoons of it. Reducing the amount of harissa paste up to 1 tablespoon for you to use is fine. You can even omit the ingredients if you have to but it may drastically change the original taste of the recipe.

Source   http://foodrecipesearch.com

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