BBQ Harrisa Chicken Thighs & Chimichurri

Made using Field Blends Maple Chilli Salt. Hand blended in small batches, using few, simple ingredients.

A delicious summer recipie, cooking over fire!

Difficulty:

Prep time: 15 minutes

Cook time: 20 minutes

Serves: 4

Chicken Seasonality

Ingredients

To Serve

In a large bowl, combine the Lamiri Harissa, olive oil, Maple Chilli Salt blend
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.
Remove the chicken from the refrigerator 30 minutes before cooking to allow it to come to room temperature.

Roughly chop the parsley, coriander, garlic, and chilli.
Add them to a food processor along with the red wine vinegar and olive oil
Pulse until the herbs are finely chopped but not completely smooth – chimichurri should have some texture to it. Taste and adjust seasoning if needed.
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.

Prepare your coal grill to medium-high heat. Wait until the coals have developed a grey ash coating and are glowing red underneath.
Place the marinated chicken thighs skin-side down on the grill. Cook for about 6-7 minutes until the crisp.
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
Once cooked through, remove the chicken from the grill and let it rest for 5 minutes before slicing.