Harissa Grilled Chicken Wings With Cilantro Yogurt Sauce
SMF Kitchen
@smfchicken
00:20
Prep
04:00
Marinate
00:15
Cook
04:35
Total Time
Ingredients & Directions
Directions
Chicken Marinade
12
3 tablespoons
minced garlic
2 tablespoons
harissa paste
1/4 cup
olive oil
2 tablespoons
lemon juice
1 tablespoon
lemon zest
1 tablespoon
balsamic vinegar
1 tablespoon
cumin
1 tablespoon
corriander
1 tablespoon
smoked paprika
2 teaspoons
ground cardamom
2 teaspoons
salt
1 teaspoon
onion powder
1 teaspoon
black pepper
1/4 teaspoon
ground cinnamon
- Place whole chicken wings in a large resealable bag.
- In a bowl mix together the rest of the marinade ingredients until combined.
- Pour over chicken wings in bag, seal and mix around until the wings are completely coated.
- Place in the refrigerator for at least 4 hours, but no more than 24 hours.
- When ready to cook, remove from fridge and let the wings come to room temp while you pre-heat the grill to about 400 degrees. Make a direct heat and indirect heat zone.
- While the grill is preheating make the yogurt sauce.
- Once grill is ready, place the wings on the direct heat side of grill. Cook with cover on grill for about 6-8 minutes per side or until the internal temperature of the chicken reaches at least 165 degrees. Move to indirect heat side if the wings begin to burn.
- Remove from grill, keep covered and let the pieces rest for a few minutes before serving.
- Drizzle the cilantro yogurt sauce over the wings for serving and garnish with chopped fresh cilantro and/or parsley.
Cilantro Yogurt Sauce
1 cup
Greek yogurt
1/3 cup
cilantro
1/3 cup
parsley
2 cloves
garlic, peeled
2 tablespoons
lemon juice
1 tablespoon
lemon zest
1/2 teaspoon
cumin
1/2 teaspoon
salt
1/4 teaspoon
black pepper
- Make the yogurt sauce by adding all of the sauce ingredients to a blender, cover with lid and pulse blend for about 30 seconds at a time until all of the herbs and garlic cloves have been minced.
- Scrape sides down periodically as you pulse.
- Keep refrigerated until ready to use.
- Can be made a few days in advance for best flavors.
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Harissa Grilled Chicken Wings With Cilantro Yogurt Sauce
SMF Kitchen
@smfchicken
Yield: 6
00:20
Prep
04:00
Marinate
00:15
Cook
04:35 Total Time
Ingredients
Directions
Chicken Marinade
12
3 tablespoons
minced garlic
2 tablespoons
harissa paste
1/4 cup
olive oil
2 tablespoons
lemon juice
1 tablespoon
lemon zest
1 tablespoon
balsamic vinegar
1 tablespoon
cumin
1 tablespoon
corriander
1 tablespoon
smoked paprika
2 teaspoons
ground cardamom
2 teaspoons
salt
1 teaspoon
onion powder
1 teaspoon
black pepper
1/4 teaspoon
ground cinnamon
- Place whole chicken wings in a large resealable bag.
- In a bowl mix together the rest of the marinade ingredients until combined.
- Pour over chicken wings in bag, seal and mix around until the wings are completely coated.
- Place in the refrigerator for at least 4 hours, but no more than 24 hours.
- When ready to cook, remove from fridge and let the wings come to room temp while you pre-heat the grill to about 400 degrees. Make a direct heat and indirect heat zone.
- While the grill is preheating make the yogurt sauce.
- Once grill is ready, place the wings on the direct heat side of grill. Cook with cover on grill for about 6-8 minutes per side or until the internal temperature of the chicken reaches at least 165 degrees. Move to indirect heat side if the wings begin to burn.
- Remove from grill, keep covered and let the pieces rest for a few minutes before serving.
- Drizzle the cilantro yogurt sauce over the wings for serving and garnish with chopped fresh cilantro and/or parsley.
Cilantro Yogurt Sauce
1 cup
Greek yogurt
1/3 cup
cilantro
1/3 cup
parsley
2 cloves
garlic, peeled
2 tablespoons
lemon juice
1 tablespoon
lemon zest
1/2 teaspoon
cumin
1/2 teaspoon
salt
1/4 teaspoon
black pepper
- Make the yogurt sauce by adding all of the sauce ingredients to a blender, cover with lid and pulse blend for about 30 seconds at a time until all of the herbs and garlic cloves have been minced.
- Scrape sides down periodically as you pulse.
- Keep refrigerated until ready to use.
- Can be made a few days in advance for best flavors.
