Grilled Lemon Harissa Chicken and Zucchini
Caroline Chambers, a best-selling cookbook author and culinary expert, always has a jar of harissa on hand. A versatile North African spice paste, it includes dried chiles, garlic, citrus and extra-virgin olive oil. Harissa makes a great marinade for meat, like she does in this recipe from her book What to Cook When You Don’t Feel Like Cooking. The chef also dollops harissa into soup and scrambled eggs for a flavor boost, and stirs it into something creamy, such as sour cream or yogurt, to create a dipping sauce. “The grill is my secret weapon for quick weeknight cooking—there’s barely any cleanup afterward!” says Caroline.
Ingredients:
- 2 lb. (1 kg) boneless, skinless chicken breasts and/or thighs
- 2 Tbs. plus 1 tsp. harissa, plus more as needed
- 2 Tbs. extra-virgin olive oil
- Kosher salt
- 1 lemon, plus more as needed
- 3 medium zucchini
- 3/4 cup (6 oz./185 g) labneh, sour cream or plain full-fat Greek yogurt
- 1/4 cup (1/4 oz./7 g) soft herbs, such as dill, parsley, chives, basil or a mix
Directions:
Heat an outdoor grill to medium-high (400° to 450°F/200° to 230°C).
In a large bowl, combine the chicken, 2 Tbs. of the harissa, 1 Tbs. of the olive oil and 2 tsp. salt. Using a Microplane, grate in the zest of the lemon, then halve it and squeeze in the juice from one half (reserve the other half for the sauce). Toss to coat.
Halve the zucchini crosswise, then slice into planks 1/4 inch (6 mm) thick. Add the zucchini on top of the chicken (yes, it can touch the raw chicken), drizzle with the remaining 1 Tbs. olive oil and season with 1/4 tsp. salt. Use your hands to coat the zucchini in oil and salt—it’s fine if some of the harissa gets on the zucchini, but you don’t want to totally toss the zucchini and chicken together.
Grill the chicken and zucchini, turning once, until an instant-read thermometer inserted into the chicken registers 165°F (74°C) and the zucchini is very, very tender—like, smushy, 5 to 7 minutes per side. It’s so good when it’s a bit smushy. Transfer everything from the grill to a large serving platter. Let the chicken rest.
Meanwhile, make the sauce: In a medium bowl, stir together the labneh, the remaining 1 tsp. harissa, the juice of the remaining lemon half and 1/4 tsp. salt. Taste and add more harissa or lemon juice if you want. Transfer to a small serving bowl.
Tear some soft herbs right over the top for a pop of color and freshness. Throw everything on the table and let everyone serve themselves! Serves 4.
Tip: No grill? Throw everything onto a parchment-lined rimmed baking sheet and roast in a 425°F (220°C) oven until the chicken breast reaches 160°F (71°C), 15 to 20 minutes; it will continue cooking while it rests to reach a safe 165°F (74°C).
Adapted from "What to Cook When You Don’t Feel Like Cooking" by Caroline Chambers (Union Square & Co., 2024)
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