Harissa BBQ Chicken & Grilled Salad (salata mechwaya)

Harissa BBQ Chicken & Grilled Salad (salata mechwaya)

2 chicken breasts

2 tablespoons harissa

1 tablespoon honey

1/3 cup pineapple juice

1 tablespoon garlic powder

3 Roma tomatoes 

6 Anaheim peppers

1 yellow onion (cut in half)

1/2 tablespoon salt

1/4 cup olive oil

1. Mix marinade ingredients together and coat chicken. Let it sit in the fridge for about an hour.
2. Grill the chicken until it reaches an internal temperature of 165*F (74*C).
3. Grill the vegetables until the skins are blackened then place in a covered container and let cool for 10 minutes.
4. Use a knife to scrap the skin off of the peppers and place all the veggies in a food processor and blend. You want there to be some small pieces (salsa consistency) and season with salt and mix in olive oil. Serve with bread.

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Grilling is one of my favorite ways to cook food. I wanted grilled chicken but I don’t love BBQ sauce so I made my own Tunisian inspired marinade.  I paired it with this traditional Tunisian grilled salad (we also had grilled corn and pineapple).