Details
Prep Time: 30 minutes
Cook Time: 65 minutes
Ready In: minutes
Cuisine: American
Categories: Grilling Time, Poultry
Yields or Serves: 4
Tags: Barbecue, Caraway, Chicken, Chicken Dinner, Chilies, Coriander, Cumin, Dinner, Fennel, Garlic, Gracious Vintage, Grilling, Harissa, Olive Oil, Organic Chicken, Paprika, Peppers, Poultry, Red Pepper Flakes, Red Peppers, Red Wine Vinegar, Smoked Paprika, Spatchcocked Harissa Chicken, Tiny New York Kitchen, Tomatoes, Victoria Hart Glavin, Vinegar
This recipe is great for either a weeknight or weekend dinner requiring very little attention once the chicken is on the barbecue. Making your own harissa paste will give you a much more vibrant and flavorful result than something from a jar. You will only need half of the harissa for the chicken recipe, leaving you extra to keep in the fridge to use in your cooking over the following days.
- 1 Teaspoon Cumin Seeds
- 1 Teaspoon Fennel Seeds
- 2 Teaspoons Coriander Seeds
- 1 Teaspoon Caraway Seeds
- 2 Red Peppers
- 2 Red Chilies
- 3 Tomatoes
- 1 Tablespoon Smoked Paprika
- 4 Garlic Cloves
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Red Wine Vinegar
- 1/8 Teaspoon Red Pepper Flakes
- Olive Oil
- 1 Whole Organic Chicken (Spatchcocked)
- Preheat oven to 350 degrees.
- Line rimmed baking sheet with parchment paper. Spread whole spices out on prepared baking sheet. Place in oven 8 to 10 minutes until fragrant and just golden brown. Transfer spices to pestle and mortar or spice grinder. Grind to a powder.
- Roast peppers, chilis, and tomatoes on barbecue over a direct heat until evenly charred all over and the skins have split. Place the peppers into a bowl. Cover with plastic wrap and allow to cool.
- Peel peppers and tomatoes, discarding skins. Place peppers, tomatoes, chilies, paprika, garlic, and splash of olive oil in food processor. Pulse to a coarse paste. Add a couple of teaspoons of the dry ground spices. Mix well and taste. Add more spice mix if needed. Season with kosher salt, chili flakes and red wine vinegar.
- Rub half of the harissa sauce all over spatchcock chicken and leave to marinate for at least an hour. Keep the rest in the fridge for up to 3 days.
- When ready to cook chicken, place breast side up onto grill of the barbecue, over indirect heat. Close lid and cook for about 1 hour until chicken is cooked through. Once cooked through, turn chicken over and place over direct heat for 5 minutes until skin is well glazed and slightly charred.
- Remove from grill and let rest for at least 20 minutes before serving.
- Serves 4
- Prep Time: 30 Minutes Cook Time: 65 Minutes Total Time: 95 Minutes
- “Work With What You Got!”
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