Pollo glaseado con miel y harissa

1. Preheat a char-grill to high heat.
2. Season the chicken with salt and pepper and rub with olive oil. 
3. Grill the chicken for about 4 minutes per side, or until the chicken reaches an internal temperature of 155°F. 
4. Apply half of the glaze to the chicken and continue to grill so the glaze caramelizes slightly.
5. Remove the chicken when the internal temperature reaches 165°F, and transfer to a sheet tray for plating.
6. Place the couscous salad on a plate, followed by the chicken. Add the remaining glaze to the chicken.
7. Spoon the toum into a tight mound and create a well with walls of the sauce on each side.
8. Garnish with microgreens and serve.
    

Esta receta apareció originalmente en el Gordon Food Service Foodscape publicación.