I am a big fan of combining garlic and hot peppers therefore Harissa Sauce is one of my favorites. Harissa is a Tunisian hot chili pepper paste with the main ingredients being: Baklouti peppers, Serrano peppers, or any other type of roasted spicy red peppers, spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil to carry the oil-soluble flavors. I use Harissa to flavor vegan and vegetarian dishes, as well as to marinade meat. Let’s get cooking!

Servings: 4

Prep time: 15 minutes

Marinade time: Minimum 2 Maximum 12 hours

Cook time: 30-40 minutes

Ingredients:

3 tablespoons Harissa Sauce

3 tablespoons vegetable oil

2 tablespoons water

4 medium size chicken quarters

Directions:

1. Mix harissa, water, and vegetable oil in a medium size bowl until combined.
2. Rub both sides of the chicken quarters with the marinade you made in step 1.
3. Place the quarters in a tray and cover the tray with plastic wrap.
4. Keep the chicken quarters in the fridge a minimum of 2, and a maximum of 12 hours.
5. When you are ready to grill, take the chicken out of the fridge and let it sit at room temperature for about 30 minutes.
6. Preheat the grill to medium-high and place the chicken skin-side down. Cook about 10-15 minutes.
7. Lower the grill temperature to medium-low.
8. Turn the chicken and cook another 20-25 minutes.  Always use a meat thermometer to check for proper temperature of the chicken, which needs to be 165-170 degrees Fahrenheit.

Serve them hot with your favorite side dish! Enjoy!