Categories: Grilling

Ingredients

• 2 cups plus 1 tbsp. water, divided
• 1 dried pasilla chile
• 3/4 cup coarsely chopped yellow onion
• 3 tbsp. canola oil, divided
• 2 tbsp. spicy or mild harissa
• 1 1/2 tbsp. fresh lemon juice
• 3/4 tsp kosher salt
• 1 1/2 lb. chicken breasts, cut into 1-inch chunks
• Chopped fresh chives

Directions

1. Microwave 2 cups water in a quart measuring cup on high 3 minutes. Submerge chile in hot water. Let stand until soft and pliable, about 10 minutes. Drain; steam and seed chile.

2. Combine chile, onion, 2 tbsp. oil, harissa, lemon juice and salt in a blender. Process until smooth and creamy, about 20 seconds.

3. Using a silicone spatula, scrape marinade into a gallon-size Ziploc bag. Add chicken and stir to coat well. Seal and chill 4 hours or up to 18 hours.

4. Thread chicken onto 4 skewers (keep chunks close to one another, forming a column of meat, to ensure juicy results); bring to room temp, about 1 hour.

5. Prepare a hot fire in a charcoal grill. Gently blot excess marinade from chicken to ensure a nice sear. Brush chicken with remaining 1 tbsp. oil.

6. Grill skewers, turning every 2 minutes, until chicken is lightly charred and cooked through, about 14 minutes. Let rest 5-10 minutes. Garnish with chives.

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