Indulge in a mouthwatering Spicy Grilled Chicken recipe, brought to you by Chef Bhushan Ganorkar of DoubleTree by Hilton Goa – Panaji. This dish combines spicy grilled chicken with a vibrant mango salsa and sautéed broccoli, creating a perfect blend of heat and sweetness ideal for dinner gatherings.
Total Cooking Time: 1 hour 10 minutes
Preparation Time: 50 minutes
Cooking Time: 20 minutes
Servings: 4
Difficulty Level: Easy
Ingredients for Spicy Grilled Chicken:
Harissa Marinade:
- 7 dried New Mexico or guajillo chilies
- 6 oz jarred roasted red peppers
- 2 tbsp tomato paste
- 4 large garlic cloves, peeled
- 1 tsp caraway seeds, toasted and ground
- 2 tsp coriander powder
- 2 tsp cumin powder
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- Kosher salt
- Juice of 1 large lemon
- 2 tbsp extra virgin olive oil
Mango Salsa:
- 3 ripe mangos, diced
- 1 medium red bell pepper, chopped
- ½ cup chopped red onion
- ¼ cup fresh cilantro leaves, chopped
- 1 jalapeño, seeded and minced
- Juice of 1 large lime
- ⅛ to ¼ tsp salt, to taste
Spiced Chicken:
- 4-6 boneless chicken thighs or breasts
- 1 yellow onion, sliced
- 2 tbsp harissa
- 2 tbsp water
- 1 tbsp date syrup
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- Handful of chopped parsley
- Olive oil
- 5-6 broccoli florets
Preparation Steps:
- Prepare Harissa Marinade: Soak dried chilies in hot water for 30 minutes until tender. Drain, remove stems, and seeds. Blend chilies with tomato paste, roasted red peppers, garlic, ground caraway seeds, coriander, cumin, smoked paprika, cayenne pepper, a pinch of kosher salt, and lemon juice in a food processor. Gradually add olive oil while blending until you achieve a smooth paste. Store in a jar with a thin layer of olive oil on top and refrigerate.
- Prepare Mango Salsa: Combine diced mangos, red bell pepper, red onion, cilantro, and jalapeño in a bowl. Drizzle with lime juice and mix well. Season with salt to taste and let rest for at least 10 minutes for the flavors to meld.
- Prepare Spiced Chicken: Cut chicken into 1-inch pieces and mix with sliced onions, spices, and 1 tbsp harissa. Allow to marinate for a few hours if possible, or cook immediately.
- Cook Chicken: Heat olive oil in a skillet over medium heat. Add chicken and onions and cook for 8-10 minutes, stirring occasionally. Mix remaining harissa with date syrup and water in a bowl, then pour over the chicken. Cook for an additional 5-7 minutes, mixing in parsley.
- Prepare Broccoli: Blanch broccoli florets and then sauté in olive oil, seasoning to taste.
Serve the grilled chicken alongside the sautéed broccoli and mango salsa for a delicious and balanced meal.