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Grilled harissa chicken avocado toast on a grey plate and white background

Grilled Harissa Chicken Avocado Toast

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Invite some friends over at the weekend, serve this for brunch and they’ll love you!  Looks very impressive, but actually is very easy.

  • Total Time: 2 hours 30 minutes
  • Yield: 2 people 1x

Ingredients

Scale

For the chicken

  • 2 chicken breasts
  • 50g harissa paste

For the avocado toast

  • 2 slices sourdough
  • 2 avocados
  • 2 tbsp lemon juice
  • 1 tsp white wine vinegar
  • 1 tsp olive oil
  • 1/2 tsp salt
  • 75g feta cheese

Optional

  • 1/2 a lemon
  • Chilli oil
  • Chilli flakes
  • Rocket leaves or sunflower greens
  • Pickled red onions

Instructions

  1. Lay the chicken breasts flat on your chopping board and carefully cut in half lengthways (so you have two very thin ‘slabs’.
  2. In a container, thoroughly rub the chicken with the harissa paste.  Cover and leave in the fridge for 2 hours, or preferably overnight.
  3. Fire up the grill pan and when it’s medium high, get the chicken breast in.
  4. If you’re using a lemon, cut into quarters and place in the pan to grill and caramelise.
  5. When you have enough colour on one side of the chicken, turn them over.  Do the same with the lemon.
  6. Whilst the chicken is cooking, get your bread on to toast.  Then get your avocado mashed in a bowl with the lemon juice, olive oil and salt.
  7. Remove your chicken and lemon from the pan.
  8. To plate up, sourdough on the plate, butter it if you’d like, followed by the smashed avocado, then chicken.  If using, top with crumbled feta, chilli oil/flakes, pickled onions and black pepper.  Sunflower greens or arugula look great on the side with the grilled lemon.

Notes

Grilling techniques

Indoor grill pan:

  1. Preheat your grill pan over medium-high heat.
  2. Lightly brush the pan with a bit of olive oil or avocado oil.
  3. Remove the chicken from the marinade, allowing excess to drip off.
  4. Place the chicken on the grill pan and cook for 5-7 minutes per side, or until the internal temperature reaches 74°C (165°F) using an instant-read thermometer.

Outdoor grilling:

  1. Preheat your outdoor grill to medium-high heat.
  2. Clean and oil the grill grates to prevent sticking.
  3. Remove the chicken from the marinade, allowing excess to drip off.
  4. Place the chicken on the grill and cook for 5-7 minutes per side, or until the internal temperature reaches 74°C (165°F) using an instant-read thermometer.

Grill temperature and cook time:

  1. Ensure your grill or grill pan is preheated to medium-high heat (around 204°C or 400°F) before cooking the chicken.
  2. Cook the chicken for 5-7 minutes per side, depending on the thickness of the pieces, until the internal temperature reaches 74°C (165°F).

Achieving grill lines without burning:

  1. Position the chicken on the grill or grill pan at a 45-degree angle.
  2. After 2-3 minutes, rotate the chicken 90 degrees to create a crisscross pattern.
  3. Flip the chicken and repeat the process on the other side.

Monitoring internal temperature with an instant-read thermometer:

  1. Insert the thermometer into the thickest part of the chicken without touching the bone.
  2. Ensure the temperature reads 74°C (165°F) before removing the chicken from the grill.

Resting the chicken after grilling:

  1. Allow the chicken to rest for 5-10 minutes after grilling. This will help the juices redistribute, resulting in a more tender and flavourful dish.
  • Author: Russell James
  • Prep Time: 15 minutes
  • Marinating Time: 2 hours
  • Cook Time: 15 minutes
  • Method: Grill
  • Cuisine: Mediterranean

Find it online: https://eatlikeanadult.com/grilled-harissa-chicken-avocado-toast/