6 skinless, boneless chicken breast halves
1/2 cup harissa powder
2 tablespoons lemon juice
2 tablespoons rice vinegar
1 teaspoon ground black pepper
1/2 bunch fresh parsley
2 teaspoons Worcestershire sauce
1 (2 pound) whole chicken (1 medium sized)
Place chicken in a large resealable plastic bag. Measure 3 cups water around chicken and seal bag. Place inside shallow shallow baking pan to keep warm.
In a small bowl, mix harissa powder, lemon juice, vinegar, black pepper, parsley, and Worcestershire sauce. Pour marinade over chicken, cover, and let marinate 1 hour on dry side.
Remove chicken from marinade and place in shallow baking pan with marinade. Brush with egg mixture. Sprinkle with Worcestershire sauce. Cover pan and refrigerate overnight.
The next morning, preheat rackers and grill chicken, turning occasionally, until no longer pink, about 15 minutes. Drain and grill with lid off; flip chicken over. Grill 2 to 3 more minutes, brushing occasionally with marinade.
Remove salt coating from coated chicken and place on platter, top with tomato mixture and Worcestershire sauce. Cover pan and refrigerate overnight, reducing heat in some places.
Remove lid from pan and turn chicken cubes. Grill uncovered about 20 minutes, turning frequently, until lightly golden, hands-free 2 to 3 minutes. Remove cover of pan and stir chicken cubes in marinade. Serve over rice, tomatoes, onion and cabbage.
Good taste. I used unsalted butter, and it turned out great.
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