During the summer months, throwing a package of boneless chicken tenders on the grill is a no-fail way to make a simple and healthy dinner. You can eat the tenders as is, in sandwiches, or chop them up to add to salads throughout the week. Why not up the ante though by marinating the chicken in yogurt – which helps to tenderize the meat – and spicy harissa!
Harissa is a chili paste commonly used in Middle Eastern and North African cooking. While ingredient lists will vary amongst brands, the paste is usually made from a blend of smoked chili peppers, garlic, olive oil, herbs, and spices. You can find it at specialty markets or in the International section of most large grocery stores. Because harissa packs a heat-filled punch, a little bit of it will go a long way. Here the heat is accompanied by cool yogurt and dry white wine, making for a perfectly balanced marinade!
Harissa & Yogurt Marinated Chicken Tenders (Serves 6-8)
- 2 tablespoons harissa paste
- ¼ cup plain Greek yogurt
- ¼ cup dry white wine
- 2 pounds boneless, skinless, chicken tenders (18-24 tenders)
- Mix together the harissa, yogurt, and wine. Place the chicken tenders in a shallow baking dish, and top with the yogurt mixture. Cover with plastic wrap, and refrigerate. Marinate for at least two hours, up to overnight.
- To cook the chicken: Fire up your grill! Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken on the hot grill, and cook for approximately 5 minutes on each side.
- Serving ideas: with a side salad, couscous, rice or quinoa, or in a sandwich (as shown here), topped with sliced vegetables and fresh herbs.
Have you ever tried harissa?