Enjoy a delicious, flavorful meal with this spicy grilled chicken, served with sautéed broccoli and mango salsa. The combination of spicy chicken and sweet, fresh mango makes it a perfect dish for dinner parties or a special meal at home.
Ingredients
For the Harissa Marinade:
7 dried New Mexico or guajillo chilies
6 oz jarred roasted red peppers
2 tbsp tomato paste
4 garlic cloves, peeled
1 tsp toasted and ground caraway seeds
2 tsp coriander powder
2 tsp cumin powder
1 tsp smoked paprika
½ tsp cayenne pepper
Kosher salt, to taste
Juice of 1 large lemon
2 tbsp extra virgin olive oil
For Mango Salsa:
3 ripe mangos, diced
1 medium red bell pepper, chopped
½ cup chopped red onion
¼ cup fresh cilantro, chopped
1 jalapeño, seeded and minced
Juice of 1 large lime
⅛ to ¼ tsp salt, to taste
For Spiced Chicken:
4–6 boneless chicken thighs or breasts
1 yellow onion, sliced
2 tbsp harissa paste
2 tbsp water
1 tbsp date syrup
1 tsp paprika
½ tsp salt
½ tsp black pepper
Handful of parsley, chopped
Olive oil
5–6 broccoli florets
How to Make Spicy Grilled Chicken
1. Prepare Harissa Marinade:
Soak the dried chilies in hot water for 30 minutes until they become soft.
Drain them and remove stems and seeds.
In a food processor, add the soaked chilies, tomato paste, roasted red peppers, garlic, caraway seeds, coriander, cumin, smoked paprika, cayenne, salt, and lemon juice.
While processing, slowly drizzle in olive oil until a smooth paste forms.
Taste and adjust seasoning. The flavor will become stronger if left in the fridge for a day or two.
Store in a jar with a thin layer of olive oil on top and refrigerate.
2. Make Mango Salsa:
In a bowl, mix diced mango, bell pepper, onion, cilantro, and jalapeño.
Add lime juice and a pinch of salt.
Stir well and let the salsa rest for at least 10 minutes for the flavors to blend.
3. Cook Spiced Chicken:
Cut chicken into 1-inch pieces and place in a bowl with sliced onions.
Add 1 tbsp of harissa, paprika, salt, and pepper. Toss to coat.
Let it marinate for a few hours if desired, or cook immediately.
Heat 1–2 tbsp of olive oil in a large skillet over medium heat.
Add chicken and onions and cook for 8–10 minutes, stirring occasionally.
Mix the remaining harissa with date syrup and water, then pour over the chicken.
Cook another 5–7 minutes on medium-low heat and stir in chopped parsley.
4. Prepare Broccoli:
Season with salt and pepper.
5. Serve:
Plate the spicy grilled chicken with sautéed broccoli on the side.
Add a generous scoop of fresh mango salsa for a sweet and spicy balance.