This recipe is featured in our Weekly Gluten Free Meal Planner Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus delivered to your inbox every Sunday!
A Vitamix is TheModernProper's go to tool for an easy, weeknight marinade! Here they blend together roasted peppers, garlic and spices to create a harissa marinade for chicken! Grill the chicken up for an easy weeknight meal packed with flavor.
- 4 pounds chicken thighs, bone-in, skin-on, hind quarters
- 1 (12 ounce) jar roasted red peppers, drained
- 6 cloves garlic
- 1 teaspoon caraway seeds
- 1 teaspoon whole coriander
- 2 teaspoons smoked paprika
- 1/ 4 teaspoon cayenne pepper
- 2 teaspoons salt
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 3/ 4 cup mayonnaise
Add red peppers, garlic, caraway seeds, coriander seeds, paprika, cayenne, salt, olive oil and vinegar to the container of your Vitamix Blender and secure the lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to high. Blend for one minute, using the tamper to press the ingredients into the blades. *Makes about 1 cup of marinade
Pat chicken dry. Place on a rimmed baking sheet or into a large container. Pour the harissa marinade (reserve ¼ cup for the dipping sauce) over the chicken. Let the chicken marinate for 30 minutes.
Heat grill to medium high heat, about 400°F. Place chicken on to the grill, skin side down. Grill for 4-5 minutes. Flip over and grill on the other side for 4-5 minutes. Continue cooking chicken on each side, flipping every 3-4 minutes (so it doesn’t burn) until the internal temperature reached 165°F (about 25-30 minutes).
In a small bowl, mix the remaining ¼ cup harissa sauce with the mayo until fully incorporated.