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Harissa-Yogurt Marinated Chicken with Cucumber-Quinoa Salad in pink bowl with wooden fork.
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5 from 17 votes

Harissa-Yogurt Marinated Chicken with Cucumber- Quinoa Salad

Course: Main Course
Servings: 4 people
Author: Alex Snodgrass

Ingredients

For the Chicken Marinade:

  • 1/4 cup avocado oil, plus more for grilling
  • 2 tablespoons harissa
  • 2 garlic cloves, minced
  • 7 ounces plain Greek yogurt
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 pounds boneless, skinless chicken thighs, trimmed of excess fat

For the Quinoa Salad:

  • 1 cup white quinoa
  • 1½ cups water
  • 1½ cups thinly sliced Persian cucumbers
  • 1/2 cup roughly chopped mint leaves
  • 1/4 cup chopped fresh dill fronds
  • 2 garlic cloves, minced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons champagne vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 4 ounces feta cheese, thinly sliced (or crumbled feta)

Instructions

Marinate the Chicken:

  • In a large mixing bowl, whisk together 1/4 cup avocado oil, harissa, garlic, Greek yogurt, lemon juice, coriander, cumin, salt, and pepper until well combined and smooth. Add the chicken to the harissa-yogurt mixture and toss to combine. Cover, chill, and marinate for at least 2 hours or up to overnight.

Make the Quinoa Salad:

  • In a deep saucepan, bring the quinoa and water to a boil. Once boiling, reduce the heat to a simmer, cover, and cook until the water is absorbed and the quinoa is tender, about 15 minutes. Let stand for 5 minutes, then gently fluff with a fork.
  • Transfer the cooked quinoa to a large bowl and let cool to room temperature.
  • Once the quinoa has cooled, add the cucumbers, mint, and dill. Stir to combine.
  • In a separate bowl, whisk together the garlic, olive oil, champagne vinegar, and lemon juice. Pour over the quinoa mixture and stir to combine.
  • Add the feta and gently toss once more. Set aside while you grill the chicken.

Grill the Chicken:

  • Preheat the grill over medium-high heat (about 400°F). Dip a wadded paper towel in the avocado oil and, using tongs, wipe the oil evenly over the grates. Be careful not to use too much oil to avoid starting a flare-up—a little goes a long way here.
  • Place the chicken on the grill, cover, and cook for 4 minutes per side. Reduce the heat to medium-low and cook for 3 to 5 minutes, or until the chicken has cooked through and the internal temperature reaches 165°F.
  • Transfer the chicken to a cutting board and let rest for about 5 minutes before slicing and serving with the quinoa-cucumber salad.

Nutrition

Calories: 804kcal | Carbohydrates: 38g | Protein: 60g | Fat: 46g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 25g | Trans Fat: 0.04g | Cholesterol: 243mg | Sodium: 1819mg | Potassium: 1079mg | Fiber: 5g | Sugar: 4g | Vitamin A: 750IU | Vitamin C: 19mg | Calcium: 284mg | Iron: 5mg