Harissa Honey-Glazed Chicken

Prep Time

2 minutes. Makes 1 14-oz. serving.
Harissa Honey-Glazed Chicken


  • 8 oz. Skin-On Chicken Drumsticks
  • to taste Kosher Salt
  • to taste Trade East Ground Black Pepper
  • ¼ oz. Primo Gusto Extra Virgin Olive Oil
  • 1 oz. Recipe: Harissa Honey Glaze
  • 3 oz. Couscous Salad with Feta and Mint
  • 2 oz. Recipe: Toum Sauce
  • 2 g. Rainbow Microgreens

Recipe Preparation

  1. Preheat a char-grill to high heat.
  2. Season the chicken with salt and pepper and rub with olive oil. 
  3. Grill the chicken for about 4 minutes per side, or until the chicken reaches an internal temperature of 155°F. 
  4. Apply half of the glaze to the chicken and continue to grill so the glaze caramelizes slightly.
  5. Remove the chicken when the internal temperature reaches 165°F, and transfer to a sheet tray for plating.
  6. Place the couscous salad on a plate, followed by the chicken. Add the remaining glaze to the chicken.
  7. Spoon the toum into a tight mound and create a well with walls of the sauce on each side.
  8. Garnish with microgreens and serve.  

This recipe originally appeared in the Gordon Food Service Foodscape publication.

Nutrition Information (per serving)