Frango grelhado com harissa

Ingredientes

• 2 pounds chicken thighs (boneless and skinless*)
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 5 garlic cloves (pressed or grated)
• 1 small yellow onion (thinly sliced)
• 1 teaspoon paprika (we used Spanish paprika but smoked paprika would also work)
• 2 tablespoons lemon juice (plus 1 lemon quartered for serving)
• 1/2 cup harissa
• 1/4 cup olive oil (more or less for greasing the grill grates)
• 3 tablespoons fresh parsley (as garnish (optional))

Modo de preparo

1. 1

   Pat dry the chicken on both sides. Season with salt and pepper on both sides. Set aside.

2. 2

   In a large bowl, combine the garlic, onion, paprika, lemon juice, and harissa. Add the chicken and toss to combine.

3. 3

   Cover the bowl with stretch film and refrigerate for an hour or overnight if you have the time.

4. 4

   Remove from the refrigerator 30 minutes before you are ready to grill.

5. 5

   If cooking on a gas grill: Preheat the grill to 400 degrees F. Once hot, scrape the grates and generously coat them with olive oil.

6. 6

   If cooking on a charcoal grill: Light the charcoal and let it burn until the coals are covered with white ash for about 20-30 minutes. Spread the coals evenly at the bottom. Right before grilling, grease the grill grates with olive oil.

7. 7

   Place the chicken thighs, topped with some onions, on the grate without overlapping.

8. 8

   Cover and grill for 6 minutes on each side (for a total of 12 minutes) or until the internal temperature in the thickest part of the chicken thigh reaches 165 degrees F.

9. 9

   Remove and place on a clean plate or platter, loosely tenting with foil. Let rest for 10 minutes.

10. 10

    If preferred, garnish with fresh parsley and lemon wedges on the side.