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Ingredients
- 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
Yield
Serves: 4-6
Preparation
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.