Chef Corey Siegel
4
20 minutes
20 minutes
Chicken and Poultry
Direct Grill
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 and tangy lime tame the harissa's kick, while the direct fire gives the chicken a beautifully caramelized, charred exterior. Alongside, smoky grilled corn, blistered tomatoes, shishito peppers, and softened peaches come together with feta, basil, and mint for a fresh, colorful finish. It's a full warm-weather feast built entirely on the grill.
The Big Green Egg stabilized at 500°F is what makes this dish sing. Direct grilling gives the chicken skewers those perfect char marks while keeping the inside juicy, and the same live fire chars the corn husks, blisters the peppers and tomatoes, and softens the peaches just enough to bring out their natural sweetness.
1½ pounds boneless, skinless chicken thighs, cut into 2-inch pieces
½ cup harissa sauce
¼ cup honey
Juice of 2 limes
1 tablespoon kosher salt
1 teaspoon freshly cracked black pepper
3 ears fresh corn, in the husk
2 peaches, halved and pitted
1 cup cherry tomatoes
10 shishito peppers
¼ cup extra virgin olive oil, plus more for drizzling
Kosher salt, to taste
¼ cup crumbled feta cheese
8 fresh basil leaves
10 fresh mint leaves
Quick Light Kit
Stainless Steel Grid
Light the Big Green Egg using the Big Green Egg Quick Light Kit and allow it to stabilize at 500°F for direct grilling.
While the grill heats, combine the harissa sauce, honey, lime juice, kosher salt, and black pepper in a large bowl. Add the chicken thighs and toss until evenly coated. Let marinate for about 15 minutes.
Thread the marinated chicken onto three skewers and place directly over the fire. Grill for 4 to 5 minutes per side, turning occasionally, until caramelized with light char marks and the chicken reaches an internal temperature of 175°F. Remove and let rest for 5 minutes.
Place the corn directly on the grill with the husks intact and cook for about 15 minutes, turning every few minutes, until the husks are charred and the kernels are tender. Remove, let cool slightly, then peel back the husks and slice the kernels from the cob.
Lightly coat the cherry tomatoes, shishito peppers, and peach halves with olive oil. Grill for 2 to 4 minutes, turning occasionally, until the tomatoes and peppers are blistered and the peaches are lightly marked and softened.
In a large serving bowl, combine the grilled corn, blistered tomatoes, shishito peppers, and sliced grilled peaches. Drizzle generously with olive oil, season with kosher salt, and tear the basil leaves over top. Toss gently.
To Serve: Spread the grilled corn and peach salad onto a large serving platter and arrange the honey harissa chicken skewers alongside. Finish with crumbled feta, fresh mint leaves, and an extra drizzle of olive oil.
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