Harissa and Yogurt Marinated Chicken

4 boneless chicken thighs or drumsticks
2 generous tablespoons thick Greek yogurt
2-3 tsp Tony’s Harissa seasoning
3 tablespoons olive oil
Salt and pepper to taste
1/4 cup torn mint leaves

Whisk the harissa into the yogurt in a bowl, then whisk in the olive oil. The result will be somewhat curdled, which is what it should look like. Season to taste with salt and pepper, then coat the chicken pieces in the marinade and allow to sit for at least 10 minutes.

Heat a broiler, grill, or grill pan until very hot, then cook the chicken with the skin side towards the flame to crisp up the skin. I cooked it about 75 percent of the way there with the skin towards the heat source to ensure a great crust, then turned it just to finish.

Just as the chicken comes off the heat, scatter with the mint leaves so that they wilt from the heat of the chicken (if cooking under the broiler, you can send it back under the flame for a few moments to soften them). Serve immediately while juicy and sizzling.

- serves 2 -
Adapted from The Kitchen Diaries.