Grilled Sweet and Sticky Chicken Thighs with Asparagus and Harissa

By khojnicki

Ingredients

• 1/4 c EVOO
• 3 tbsp tamari or dark soy sauce
• 3 tbsp aged balsamic vinegar
• 2 tbsp honey
• 4 cloves garlic, chopped
• 1 tsp fennel seeds
• 1 tsp crushed red pepper
• 1 lemon, zested and juiced
• 8-12 skinless, boneless chicken thighs
• 1 lb medium to large asparagus ends, trimmed and peeled
• Scallions, very thinly sliced on an angle
• Harissa thinned with olive oil

Preparation

Step 1

In a large bowl, whisk together the EVOO, tamari, balsamic, honey, garlic, fennel seeds, red pepper, lemon zest and juice. Preheat an outdoor grill to medium high. Place the chicken in the bowl with the sauce and let marinate for 10 mins, turning occasionally.

In a large, deep skillet, bring 1" water to a boil and blanch and shock the asparagus.

Grill the chicken for 12 mins, turning. Transfer to a plate and tent with foil. Grill the asparagus. Slice chicken, top with asparagus and garnish with scallions and harissa.