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Grilled Harissa Chicken Tenders with Veggie Bulgur and Lemon-Garlic Yogurt Sauce

Earthy and warm harissa-coated chicken tenders get fire-licked on the grill for that irresistible smoky profile we missed all winter long. Lightly-charred sweet peppers grilled alongside the chicken get chopped and tossed with nutty bulgur for a tasty side and a lemony, garlicky yogurt drizzle finishes the plate off with some pizzazz!

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BBQ dinners labour-day
Prep: 35 mins
Cook: 35 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 310 gr chicken breast tenders
  • 1 tbsp harissa spice blend
  • 1 garlic, cloves
  • 66 gr mini cucumber
  • 160 gr sweet bell pepper
  • 1 lemon
  • 100 ml greek yogurt
  • 1 tsp dill-garlic spice blend
  • 0.5 cups bulgur wheat
  • 3 tbsp oil*
  • 0.375 tsp salt*
  • 0.25 tsp pepper*
  • 0.5 tsp sugar*
  • 620 gr chicken breast tenders
  • 2 tbsp harissa spice blend
  • 2 garlic, cloves
  • 132 gr mini cucumber
  • 320 gr sweet bell pepper
  • 2 lemons
  • 200 ml greek yogurt
  • 2 tsp dill-garlic spice blend
  • 1 cup bulgur wheat
  • 6 tbsp oil*
  • 0.75 tsp salt*
  • 0.5 tsp pepper*
  • 1 tsp sugar*

Instructions

  1. Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 400°F over medium heat. Garlic Guide for Step 2: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium and 1/2 tsp (1 tsp) extra! Add Dill-Garlic Spice Blend, 3/4 cup (1 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, add bulgur. Stir to combine, then cover and remove from heat. Let stand, until bulgur is tender and liquid is absorbed, 15-16 min. Fluff with a fork.
  2. Meanwhile, quarter pepper lengthwise, then remove core. Halve cucumber lengthwise, then cut into 1/4-inch half-moons. Zest, then juice lemon. Peel, then mince or grate garlic. Add yogurt, lemon zest, 2 tsp (4 tsp) lemon juice, 3 tbsp (6 tbsp) water, 1/2 tsp (1 tsp) sugar and 1/2 tsp (1 tsp) garlic to a small bowl. (NOTE: Reference garlic guide.) (TIP: Add more water, 1 tbsp at a time, until you reach desired drizzling consistency!) Season with salt and pepper, then stir to combine. Set aside. Pat chicken dry with paper towels. Add chicken, 1 tbsp (2 tbsp) oil and Harissa Spice Blend to a large bowl. Season with salt and pepper, then flip chicken to coat.
  3. Add peppers and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper, then toss to coat. Add peppers to one side of the grill. Close lid and grill, flipping once, until tender-crisp, 6-8 min.
  4. When peppers are halfway done, add chicken to the other side of the grill. Close lid and grill, flipping once, until chicken is cooked through, 2-3 min per side.**
  5. Cut peppers into 1/2-inch pieces. Add peppers, cucumbers, remaining garlic, 1 tbsp (2 tbsp) oil and 1/2 tbsp (1 tbsp) lemon juice to the pot with bulgur. Season with pepper, to taste, then stir to combine.
  6. Divide bulgur between plates. Top with grilled chicken. Drizzle lemon-garlic yogurt sauce over top.