Harissa Honey-Glazed Chicken
Servings
1 14-oz. serving
Prep Time
2 minutes
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Ingredients
- 8 oz. Skin-On Chicken Drumsticks
- to taste Kosher Salt
- to taste Trade East Ground Black Pepper
- ¼ oz. Primo Gusto Extra Virgin Olive Oil
- 1 oz. Recipe: Harissa Honey Glaze
- 3 oz. Couscous Salad with Feta and Mint
- 2 oz. Recipe: Toum Sauce
- 2 g. Rainbow Microgreens
Recipe Preparation
- Preheat a char-grill to high heat.
- Season the chicken with salt and pepper and rub with olive oil.
- Grill the chicken for about 4 minutes per side, or until the chicken reaches an internal temperature of 155°F.
- Apply half of the glaze to the chicken and continue to grill so the glaze caramelizes slightly.
- Remove the chicken when the internal temperature reaches 165°F, and transfer to a sheet tray for plating.
- Place the couscous salad on a plate, followed by the chicken. Add the remaining glaze to the chicken.
- Spoon the toum into a tight mound and create a well with walls of the sauce on each side.
- Garnish with microgreens and serve.
This recipe originally appeared in the Gordon Food Service Foodscape publication.
