Honey Harissa Chicken Skewers with Grilled Corn & Peach Salad
These honey harissa chicken skewers bring bold, smoky heat straight off the Big Green Egg, balanced by a bright, juicy grilled corn and peach salad on the side. Sweet honey...
Grilled Island Chicken
Chef Lee Ann Whippen
Chicken & Poultry
Grill
Chef Lee Ann Whippen
Destination America’s BBQ Pitmasters
Winner of Food Network’s “Bobby Flay Throwdown”
The Grilled Island Chicken breasts are bathed for several hours in a coconut milk marinade before grilling, and then topped with Tropical Salsa, turning chicken into a dish that family and guests will ask for repeatedly
Ingredients
- 6 boneless, skinless chicken breasts
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1 (14 oz) can unsweetened coconut milk
3 tablespoons minced fresh cilantro
1/8 teaspoon ground cinnamon
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
1 large jalapeño, seeded and minced
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¼ cup chopped red onion
½ cup seeded and chopped tomato
½ cup chopped mango
¼ cup chopped green bell pepper
¼ cup chopped yellow bell pepper
1 tablespoon minced jalapeño
½ teaspoon kosher salt
½ teaspoon chili powder
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
1 tablespoon honey
Lime wedges for garnish
Cilantro sprigs for garnish
Directions
Set the Egg for direct cooking at 350°F/177°C
- To make the marinade, using a whisk, mix the coconut milk, cilantro, cinnamon, lime juice and jalapeno in a small bow
- Place the chicken breasts in a large shallow dish and pour the marinade over the chicken to cover
- Cover the dish with plastic wrap and refrigerate for 2 hours
- To make the salsa, toss the onion, tomato, mango, green bell pepper, yellow bell pepper, jalapeno, salt, chili powder, lime juice and honey in a medium bowl
- Cover with plastic wrap and refrigerate until ready to use
- Remove the chicken breasts from the marinade and discard the marinade
Place the chicken on the Grid and close the lid of the Egg
- Grill for 10 to 12 minutes per side, until the thermometer reads 160°F/71°C
- Place the chicken breasts on plates and top with the salsa
- Garnish each plate with lime wedges and a sprig of cilantro
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