Grilled Lemon-harissa Chicken

Total Time: 4 hrs Preparation Time: 1 hr Cook Time: 3 hrs

Ingredients

• Servings: 6
• 2/3 cup extra virgin olive oil
• 1/4 cup capers, drained and smashed
• 6 garlic cloves, minced
• 1/3 cup fresh lemon juice (1 to 2 lemons)
• 3 tablespoons minced fresh rosemary
• 2 tablespoons paprika
• 1 tablespoon harissa (a spicy moroccan seasoning blend)
• 1 teaspoon kosher salt
• 2 teaspoons fresh ground black pepper
• 6 boneless skinless chicken breast halves (about 3-1/2 pounds)
• 2 1/2 tablespoons all-purpose flour

Recipe

• 1 to make the marinade, combine the olive oil, capers, garlic, lemon juice, rosemary, paprika, harissa, salt and pepper in a small bowl.
• 2 pound the chicken breasts to an even 1/2-inch thickness.
• 3 place the chicken in a large ziplock bag and add the marinade. make sure the chicken is coated on all sides, then refrigerate for at least 3 hours and up to 6 hours.
• 4 prepare your grill by scraping it, oiling it and heating it to high.
• 5 remove the chicken from the marinade, reserving the liquid. place the chicken breasts a few inches apart on the grill. if you are using a charcoal grill, place the chicken directly over the hot coals.
• 6 grill the chicken for 4 to 6 minutes on each side, or until cooked through (the chicken should read 165°f on a meat thermometer inserted in the center). remove the chicken from the heat, cover with foil and set aside.
• 7 to make the sauce, in a medium saucepan combine the remaining marinade with 1 cup water. bring to a boil and cook for 1-2 minutes.
• 8 whisk the flour into 1/3 cup cool water, then add to the marinade, stirring constantly. bring to boil to thicken the sauce slightly. remove from the heat and cool slightly.
• 9 pour the sauce over the chicken and serve.