Grilled Chicken with Moroccan-Spiced Harissa and Thai Basil Pesto
This unique grilled chicken recipe combines the bold flavors of Moroccan harissa with the fresh, aromatic notes of Thai basil pesto, creating a fusion dish that is both vibrant and satisfying. The chicken is marinated to perfection, grilled to juicy tenderness, and served with a side of zesty citrus couscous, making it a delightful meal for any occasion.
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In a bowl, combine 1/4 cup of harissa paste, 2 tablespoons of olive oil, the juice of 1 lemon, and 1 teaspoon of salt to create the marinade.
Add 4 boneless, skinless chicken breasts to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 1 hour, or up to overnight for deeper flavor.
While the chicken marinates, prepare the Thai basil pesto by blending 1 cup of fresh Thai basil leaves, 1/4 cup of roasted peanuts, 2 cloves of garlic, 1/4 cup of olive oil, and 1/2 teaspoon of salt in a food processor until smooth.
Preheat your grill to medium-high heat. Remove the chicken from the marinade and let any excess drip off.
Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Once cooked, remove the chicken from the grill and let it rest for 5 minutes.
Slice the chicken and drizzle with the Thai basil pesto before serving. For a refreshing side, cook 1 cup of couscous according to package instructions, then mix in the zest and juice of 1 orange, 1/4 cup of chopped fresh parsley, and salt to taste.
Serve the grilled chicken alongside the citrus couscous for a complete meal.
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