Harissa and Yogurt Marinated Chicken with Asparagus-Goat Cheese Salad

Do you guys remember the glory that was “Amazon Prime Day”?

That’s ok, no one else does either. *Bum dum dum cha*

Seriously, were we the only ones who thought it was a letdown?  Well, we did manage to get one big score that day. We got an infrared grill!  I could NOT wait to start grilling and I’m glad I started with this recipe because it was both simple and delicious.

If you haven’t used Harissa before, you should!  Harissa is a North African spice paste.   It adds a nice spicy kick without blowing out your taste buds. You can find it in many grocery stores as well as on Amazon.  In this recipe that I found on Serious Eats, the Harissa is combined with thick Greek yogurt to make a delicious and tenderizing marinade.

I paired the chicken thighs with a lemon and goat cheese asparagus salad and some amazing and easy rice from Trader Joe’s. The rice can be found in the frozen food section. It is a mixture of brown rice, red rice, and black barley. Everyone agreed that it had a wonderful nutty flavor.

The asparagus salad (recipe from Cooking Light) was cool and refreshing. It was bursting with flavor. The asparagus at my store was all VERY thin and tender so instead of shaving it, I just cut it down into 2 inch pieces.  Everything on this plate was a winner and it all came in at about 400 calories!

For the chicken recipe, I used boneless skinless chicken thighs and, I didn’t have any mint leaves so I just omitted them. For the salad, I added 1/4 teaspoon of onion powder instead of chives, and Splenda instead of sugar.


Harissa and Yogurt-Marinated Chicken


  • 4 boneless chicken thighs or drumsticks
  • 2 generous tablespoons thick Greek yogurt
  • 2 1/2 teaspoons harissa paste
  • 3 tablespoons olive oil
  • Salt and pepper to taste


  1. 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.  (I let mine sit for a day.  Obviously, the longer the better)
  2. Heat grill until very hot, then cook the chicken 7 minutes per side or until juices run clear.

Asparagus Ribbons with Lemon and Goat Cheese


1 pound large asparagus spears, trimmed $
1 1/2 cups cherry tomatoes, halved
2 tablespoons finely chopped fresh chives or 1/2 tsp onion powder
2 tablespoons fresh lemon juice
2 teaspoons extra virgin olive oil
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Dijon mustard
1/4 teaspoon sugar (I used Splenda)
1/4 teaspoon salt
1/2 cup (2 ounces) crumbled goat cheese


Trim off the tough ends of your asparagus spears.  If thin, just cut down into 2 inch pieces.  If thick, feel free to shave ribbons with a kitchen peeler. Combine asparagus and tomatoes in a medium bowl.

Combine chives or onion powder and next 6 ingredients (through 1/4 teaspoon salt), stirring with a whisk. Drizzle over the asparagus mixture, tossing gently to coat. Top with goat cheese.


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