Ingredients

The following ingredients have 4 Servings
  • 1 (12 ounce) jar roasted red peppers, drained
  • 6 garlic cloves
  • 1 teaspoon caraway seeds
  • 1 teaspoon coriander seeds or ½ teaspoon ground coriander
  • 2 teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • 2 teaspoons sea salt
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 3 pounds boneless skinless chicken thighs
  • ¾ cup mayonnaise
  • 1 lemon cut into wedges
  • 4 cups arugula, optional

Instruction

  • Add the red peppers, garlic, caraway seeds, coriander, smoked paprika, cayenne, salt, olive oil and vinegar to the container of a high powered blender and secure the lid
  • Blend on high until smooth, about one minute
  • Reserve 1/4 cup of the harissa marinade to make the harissa mayo
  • Pat chicken dry
  • Place on a rimmed baking sheet or into a large bowl
  • Pour the remaining harissa sauce marinade over the chicken, turning a few times until fully coated
  • Place the bowl of chicken in the fridge to marinate for at least 30 minutes
  • This step can be completed the night before, simply cover the bowl and place in the fridge.Heat a grill to medium-high heat, about 400°F
  • Grill the chicken until lightly charred, about 4-5 minutes
  • Flip the chicken over and grill the chicken on the other side until lightly charred, another 4-5 minutes
  • Continue grilling chicken, flipping it every 3-4 minutes until the internal temperature reaches 165°F on an instant read thermometer, about 20 minutes total.In a small bowl, make the harissa mayo by mixing the reserved ¼ cup harissa marinade with the mayo until fully incorporated
  • Serve the grilled chicken over a bed of arugula with a drizzle of the harissa mayonnaise and a squeeze of lemon!