2/3 cup Flying Olive's Harissa Extra Virgin Olive Oil
1/4 cup capers, drained and smashed
6 garlic cloves, minced
1/3 cup fresh lemon juice (approx 1 to 2 lemons)
3 Tbsp minced fresh rosemary
2 Tbsp paprika or smoked paprika
1 tsp kosher salt
2 tsp fresh ground black pepper
6 boneless skinless chicken breast halves (about 3-1/2 pounds)
2 Tbsp cornstarch
½ cup water
To make the marinade, combine Flying Olive's Harissa Olive Oil, capers, garlic, lemon juice, rosemary, paprika, salt and
pepper in a small bowl. Pound the chicken breasts to an even 1/2-inch thickness. Place the chicken in a large zip-lock bag and add the marinade. Make sure the chicken is coated on all sides, then refrigerate for at least 3 hours and up to 6 hour, turning over ½ way through.
Prepare your grill by scraping it, oiling it and heating it to high.
Remove the chicken from the marinade, reserving the liquid. Place the chicken breasts a few inches apart on the grill.
Grill the chicken for 4 to 6 minutes on each side, or until cooked through (the chicken should read 165°F on a meat thermometer inserted in the center). Remove the chicken from the heat, cover with foil and set aside.
To make the sauce, in a medium saucepan combine the remaining marinade with 1 cup water. Bring to a boil and cook 2-3 minutes. Whisk the cornstarch into cool water, add it to the marinade, stirring constantly. Bring to boil to thicken the sauce slightly .Cook an additional 2-3 minutes. (Important: sauce should boil for a total of 5 minutes to kill any bacteria.) Remove from the heat and cool slightly. If the sauce is too thick, add a little more water.
Pour the sauce over the chicken and serve.
Submitted by Barb L.