WHAT YOU'LL NEED

• 4 boneless chicken breasts, about 6 oz each
• 1 tbsp Tunisian harissa, or to taste (check product label)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp ground cumin
• Salt to taste

LET'S MAKE IT

1. Whisk the harissa, olive oil, lemon juice, cumin, and salt. Coat the chicken and refrigerate for 15 minutes.
2. Heat a grill to medium. Grill the chicken, turning once, until a food thermometer reads 165°F in the thickest part.
3. Rest briefly, then slice and serve with vegetables, grains, or flatbread.

Cooking temperatures are minimums. Use a food thermometer and follow safe food handling practices.