These Harissa-Hand Glazed Chicken Suts Cook for 15 Minutes

Sweet, smoky, spicy and sticky – these grilled harissa and honey chicken skewers are all I want from summer grilling. Harissa and honey may seem like a slightly unexpected pairing, but together they create a perfect balance in terms of heat and sweets. It is a tasteful combination that has always surprised my guests – in the best way – and ridiculously easy to deduct.

It begins with a bold marinade, with fiery harpsa, spicy garlic, warm cumin and shiny citrus that coat the chicken. On the grid, high heat caramelizes marinade sugars and meat, creating deep, smoky layers of flavor. Immediately before serving, a thick, Harissa glaze is placed over the skewer and adds a shiny, sticky surface and an extra sweet and spicy sound.

In the Moroccan -inspired marinade is the component of the star

This recipe was inspired by the Moroccan cuisine – Harissa is the heart and soul of the north -ffrician cooking. It is made from red chiles, garlic, spices and olive oil, the Harissa varies from region, but always results in warm, complexity and fine smoking. Are often served in Morocco labels and fried meats; Here the marinade and the sauce are at the center of the sauce, giving a depth and fine kick for every bite.

THE marinade Here is a double duty: the first seasons on the surface with Harissa heat, spicy garlic, citrus brightness and warm spices, including cumin and peppers, allowing the salt to penetrate the meat, improving its juice and flavoring beyond the surface. Place some of the marinade before adding the chicken and then steamed into a thick, shiny glaze, which is polished just before serving. The result is sticky, bright skewers, extra sweet and spicy taste.

The quality of the harissa used in this recipe significantly affects the final vessel and its temperature can be mild and intensely spicy. Find a well -balanced, ideally not extremely hot, so it improves the vessel without overloading the other flavors. The milder, high -quality Harissa brings the desired complexity and aroma while keeping the heat under control. In the United States, I recommend the MINA branded mild Harissa, which is known for its balanced taste and heat – it tastes great, but does not overdo the other ingredients it is coupled. Where I live in the UK, I often use the belzu brand, which is available in some American stores. Can use homemade HarissaOr

Why does chicken thighs work best?

I prefer a boneless, skinless chicken leg for the recipe. Of course, the thighs are more juicy and forgiving than chicken breasts – they remain wet and gentle on the high heat and tastier. Breast meat can dry up quickly, especially when grilling and does not maintain bold spices. If you use the breasts, continue, but it is worth paying attention to the cooking time and pulling them earlier than to avoid thighs.

The fact that the chicken is threading it also matters. Pack the pieces tightly on the skewer. This prevents you from rotating around the chicken when you turn it on the grill (leading to uneven cooking and frustration) and promotes better tanning and caramelization from the outside. Leave just a little space at the end to facilitate treatment; Otherwise, the road is snug.

As a fire the last seasoning

The grill not only cook the chicken – the fire acts as its own seasoning, mixed smoothly by smoking Harissa and its spices, increasing the flavors further.

After starting from the grill and glazing, the skewer is ready to go. They make an incredibly versatile food: serve them with a refrigerator yogurt sauce, place them in warm flat bread, or pair them with a simple couscous salad. Regardless of whether you fired the grill on a sunny weekend or whips a quick everyday dinner, these chicken skewers give a bold taste with the right amount of warmth.

Cooking method
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