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Harissa-Marinated Grilled Chicken Skewers

As my regular readers already know, I am ALWAYS on the lookout for good camping recipes. The best camping recipes can not only be prepped in advance, but they cook up easily over a campfire or camp stove and don't create a bunch of dishes to clean. This recipe (which I adapted from a Cooking Light recipe) not only ticks all of those boxes, but it utilizes one of my personal favorite A Bite of Good spice blends - the Five-Chile Harissa Spice Blend (get yours here). Get ready to lick some fingers!

Harissa-Marinated Grilled Chicken Skewers

Serves 6


  • 2 dried pasilla/ancho chiles

  • 1 medium yellow onion, coarsely chopped

  • 3 garlic cloves

  • 3 tablespoons grapeseed or canola oil, divided

  • 2 tablespoons A Bite of Good Five-Chile Harissa Spice Blend (get yours here)

  • Juice of 1 lemon (about 2 tablespoons)

  • 1 teaspoon kosher salt

  • 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks

  • Lemon wedges, for serving

  • Sliced scallions, for serving (optional)


At Home: The day before you're heading to camp, submerge the dried chiles in hot water and let stand until pliable, about 10 minutes. Drain, stem, and seed the chiles.

In a food processor or blender, combine the rehydrated chile, onion, garlic, 2 tablespoons oil, harissa spice blend, lemon juice, and salt. Process until smooth and creamy, adding a tablespoon or two of water to thin it out if necessary.

Pour marinade into a large ziplock plastic bag. Add the chicken pieces and rub to coat the chicken. Seal and chill for up to 24 hours.

At Camp: About an hour before you're ready to grill, thread the chicken onto 6 skewers (I prefer metal skewers because they don't require advance soaking), keeping the pieces together tightly to ensure the juiciest results. Cover the skewers and allow to come to room temperature.

Preheat a large cast iron grill pan (I adore my Lodge Cook-it-All) over your campfire or camp stove (or your grill at home if you're not camping). Gently blot excess marinade from the chicken and give it a quick brush with the remaining oil (or give them a quick spray with cooking spray).

Grill the skewers, turning every couple of minutes, until chicken is lightly charred and cooked through, about 14 minutes. Let rest 5 to 10 minutes. Serve with lemon wedges, sliced scallions (if desired), some roasted carrots topped with a harissa-spiked yogurt and some refreshing tabbouleh.

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