Barbecue Harrisa Chicken Thighs & Chimichurri

There's something undeniably satisfying about cooking over fire. Watching the flames, the smell of smoke, and that unmistakable char that you get only from cooking over fire.

This dish brings together the fragrant heat of harissa, the sweetness of Field Blends Maple Chilli Salt and the vibrant punch of chimichurri These succulent chicken thighs develop a beautiful charred crust over the coals while staying tender and juicy inside, and the bright chimichurri cuts through the richness with its acidic, herby freshness.

Served with a simple flatbread and some coal charred broccoli.

Ingredients

For the Harissa Chicken:

• 8 chicken thighs

• 3 tablespoons harissa (we used Lamiri Harissa)

• 2 tablespoons olive oil

• 1 tablespoon Field Blends Maple Chilli Salt

For the Chimichurri:

• 1 cup parsley

• 1/2 cup coriander

• 1 clove garlic, peeled

• 1 small red chilli, deseeded (or keep seeds for extra heat)

• 2 tablespoons red wine vinegar

• 3 tablespoons extra virgin olive oil

• 2 teaspoons Field Blends Lemon, Sumac & Green Herb

• Juice of half a lemon

Method

Preparing the Chicken:

1. In a large bowl, combine the Lamiri Harissa, olive oil, Maple Chilli Salt.

2. Add the chicken thighs to the bowl and use your hands to massage the marinade into the meat. Marinate for a couple of hours, at least, preferably overnight.

3. Remove the chicken from the refrigerator 30 minutes before cooking to allow it to come to room temperature.

For the Chimichurri:

1. Roughly chop the parsley, coriander, garlic, and chilli.

2. Add them to a food processor along with the red wine vinegar, olive oil and Field Blends Lemon Sumac & Green Herb

3. Pulse until the herbs are finely chopped but not completely smooth – chimichurri should have some texture to it. Taste and adjust seasoning if needed.

4. Transfer to a bowl, cover, and let sit at room temperature for at least 30 minutes before serving to allow the flavours to develop. The chimichurri can be made up to a day ahead and kept refrigerated.

Grilling the Chicken:

1. Prepare your coal grill to medium-high heat. Wait until the coals have developed a grey ash coating and are glowing red underneath.

2. Place the marinated chicken thighs skin-side down on the grill. Cook for about 6-7 minutes until the crisp.

3. Flip the chicken and move to a slightly cooler part of the grill. Continue cooking for another 6-8 minutes, or until the internal temperature reaches 75°C

4. Once cooked through, remove the chicken from the grill and let it rest for 5 minutes before slicing.

To Serve:

Arrange the sliced chicken thighs on a flatbread, and drizzle generously with the chimichurri. Our Maple Chilli Salt adds just the right balance of sweetness and heat to both elements of the dish. Serve with some coal charred broccoli on the side.