Poultry

Grilled Harissa Chicken and Sweet Potatoes

Prep Time: 10 min

Cook Time: 45 min

Difficulty: Beginner

Grilled Harissa Chicken and Sweet Potatoes makes a healthy and delicious main course from the recteq.

Step 1: In a large bowl, combine the chicken, harissa, Jody's Asian Persuasion Rub, and Ben's Heffer Dust. Mix well, cover and place in the refrigerator for at least 2 hours up to 12 hours to marinate.
Step 2: Preheat recteq to 425°.
Step 3: Peel and Cut sweet potatoes in 1/2 in thick slices. Season with the olive oil, Chef Greg's 4 Letter Rub, and Rossarooski's Honey Rib Rub. Arrange neatly in a small grilling pan, slightly overlapping.
Step 4: Add the chicken and the potatoes to the recteq and allow to cook for about 40-45 minutes until the chicken reaches 180° and the potatoes are colorful and tender when probed with an instant ready thermometer.
Step 5: Chef Tip: If your grill has 2 racks, consider having the chicken over the potatoes to have all the deliciousness dripping on the potatoes.

Step 1: In a large bowl, combine the chicken, harissa, Jody's Asian Persuasion Rub, and Ben's Heffer Dust. Mix well, cover and place in the refrigerator for at least 2 hours up to 12 hours to marinate.
Step 2: Preheat recteq to 425°.
Step 3: Peel and Cut sweet potatoes in 1/2 in thick slices. Season with the olive oil, Chef Greg's 4 Letter Rub, and Rossarooski's Honey Rib Rub. Arrange neatly in a small grilling pan, slightly overlapping.
Step 4: Add the chicken and the potatoes to the recteq and allow to cook for about 40-45 minutes until the chicken reaches 180° and the potatoes are colorful and tender when probed with an instant ready thermometer.
Step 5: Chef Tip: If your grill has 2 racks, consider having the chicken over the potatoes to have all the deliciousness dripping on the potatoes.

Garnish with fresh cilantro and serve with pickled purple onions and naan bread.