Grilled Chicken with Harissa and Lemon Dijon Marinade

Note chicken should marinate for at least 6 hours, up to overnight, so plan ahead.

In a mixing bowl, juice the lemons and limes, leaving lemon and lime halves in the bowl with the juice. Whisk in brown sugar, chopped garlic, vinegar, lemon harissa mustard and olive oil. Add most of cilantro, reserving a tablespoon to use as garnish.

Transfer marinade into a large zip lock bag and add chicken pieces. Seal bag, while removing most of the air in the bag. Refrigerate for at least 6 hours (preferably overnight).

Remove chicken from bag and discard remaining marinade.

Heat grill to high heat and spray grates with cooking spray to prevent chicken from sticking. Place chicken pieces skin side down on grill and turn a quarter turn after 3-4 minutes. Cook another 3-4 minutes, turn chicken over and repeat. Once all the chicken is browned (like in the photos), transfer chicken to one side of the grill and turn off flame on this side of grill. On the side of the grill that has no chicken, turn grill to high. This is indirectly cooking the chicken. Continue to cook covered for about 45 minutes turning occasionally to avoid scorching. Chicken should reach an internal temperature of 165 F. You can monitor this with a meat thermometer or until juices run clear when poked with a fork.

When chicken has reached 165 F remove it from the grill and place on a clean baking sheet and cover tightly with foil. Allow to sit covered for 10 minutes.

Transfer chicken to serving plate and garnish with remaining cilantro.

This marinade also makes a great salad dressing (just be sure to not use it if there has been contact with raw chicken).