Preheat a charcoal or gas grill with two grilling zones: direct grilling over high heat (400 degrees) and indirect grilling over medium-high heat (375 degrees). Combine harissa seasoning, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl; set aside.
Take your taste buds on a trip with these harissa-seasoned chicken legs paired with grilled oranges, olives, red onions, and carrots.
Servings and Ingredients
|1 tbsp. salt-free harissa seasoning|
|½ tsp. Hy-Vee salt, divided|
|½ tsp. Hy-Vee black pepper, divided|
|2 c. carrot chips|
|1 tbsp. water|
|4 chicken leg quarters|
|4 tbsp. Gustare Vita olive oil, divided|
|1 medium red onion, sliced 1/4-inch thick|
|½ c. DeLallo green pitted olives, drained|
|2 navel oranges, halved or quartered|
|Italian parsley, for garnish|
Things To Grab
- Charcoal or gas grill
- Small bowl
- Microwave-safe medium bowl
- Plastic wrap
- Large rimmed baking pan
Place carrot chips in microwave-safe medium bowl. Add water; cover with plastic wrap. Microwave on HIGH for 2 to 3 minutes or until slightly softened. Uncover and set aside.
Arrange chicken in a single layer on a large rimmed baking pan. Brush chicken with 3 tablespoons olive oil; sprinkle with harissa mixture on both sides and set aside.
Add onion and olives to carrots in bowl. Add remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; toss to coat. Arrange vegetable mixture and oranges around the chicken in baking pan.
Place pan on grill over indirect heat. Grill 45 to 50 minutes or until the chicken reaches 165 degrees. Remove oranges from pan and grill, cut sides down, over direct heat for 3 to 5 minutes or until slightly charred.
To serve, lightly squeeze oranges over chicken and vegetables. Garnish with parsley, if desired.
Hy-Vee Test Kitchen