- 1/4 cup avocado oil, (plus more for grilling)
- 2 tablespoons harissa
- 2 garlic cloves, (minced)
- 7 ounces plain Greek yogurt
- 1/4 cup freshly squeezed lemon juice
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 pounds boneless, skinless chicken thighs, (trimmed of excess fat)
- 1 cup white quinoa
- 1½ cups water
- 1½ cups thinly sliced Persian cucumbers
- 1/2 cup roughly chopped mint leaves
- 1/4 cup chopped fresh dill fronds
- 2 garlic cloves, (minced)
- 1/4 cup extra virgin olive oil
- 2 tablespoons champagne vinegar
- 2 tablespoons freshly squeezed lemon juice
- 4 ounces feta cheese, (thinly sliced (or crumbled feta))
Marinate the Chicken:
Make the Quinoa Salad:
Grill the Chicken:
- For perfectly grilled chicken, aim for an internal temperature of 165°F; use a meat thermometer to ensure doneness without drying it out.
- To prevent flare-ups on the grill, make sure to trim excess fat from the chicken thighs and avoid using too much oil on the grill grates.
- If you're short on time, marinating the chicken for just 30 minutes will still impart great flavor, though overnight is ideal for maximum tenderness.
- Leftovers can be stored in the fridge for up to three days; reheat gently in a skillet over low heat to keep the chicken moist.
- If you can't find Persian cucumbers, feel free to substitute with English cucumbers, but be sure to slice them thinly for the best texture in your salad.
