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Playing Grilled Sweet-and-Sticky Chicken, Asparagus and Harissa


  • About 3 tablespoons Tamari (aged soy sauce) or liquid amino
  • 3 tablespoons aged balsamic vinegar
  • 2 tablespoons honey or agave syrup
  • 4 cloves garlic, chopped
  • 1 teaspoon fennel seed
  • 1 teaspoon crushed red pepper flakes
  • Zest and juice of 1 lemon
  • About 1/4 cup olive oil
  • 1 pound medium to large asparagus, ends trimmed or peeled
  • 8 to 12 boneless, skinless chicken thighs
  • Scallions, very thinly sliced on an angle
  • Harissa, thinned with olive oil or hot water or Sriracha sauce, for garnish


Serves: 4-6



Whisk together Tamari, balsamic, honey, garlic, fennel seed, red pepper flakes, lemon zest and juice and olive oil. Place chicken in marinade and preheat grill to medium-high. Marinade chicken 15 minutes, turning occasionally.


Parboil asparagus in 1 inch of boiling water for 2 minutes. Cold shock and drain well.


Grill chicken for 12 minutes, turning occasionally. Grill asparagus to mark evenly, 3-5 minutes. Slice chicken and layer with asparagus tips; top with scallions and drizzle with thinned out Harissa or Sriracha, and serve.