Greg Mueller
recteq chefGrilled Harissa Chicken and Sweet Potatoes
Grilled Harissa Chicken and Sweet Potatoes makes a healthy and delicious main course from the recteq.
10 min
Prep Time45 min
Cook TimeBeginner
Difficulty63
LikesInstructions
- 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.
Serving Size
Ingredients
- 8 each Chicken Thighs
- 6 ounce(s) Jarred Harissa Marinade
- 1 tablespoon(s) Jody's Asian Persuasion Rub
- 1 tablespoon(s) Ben's Heffer Dust
- 2 pound(s) Sweet Potatoes
- 2 tablespoon(s) Olive Oil
- 2 tablespoon(s) Rossarooski's Honey Rib Rub
- 1 tablespoon(s) Chef Greg's 4 Letter Rub
- 1/4 cup(s) Cilantro, chopped fine
Tools Needed
- Mixing Bowl
- Small Grilling Rack
Chef Pairings
Garnish with fresh cilantro and serve with pickled purple onions and naan bread.