SERVES: 2
COOKING TIME: 1-2 HOURS
INGREDIENTS
INGREDIENTS & INSTRUCTIONS – MARINADE
- 2 tablespoons harissa blend of your choice
- 1 teaspoon kosher salt
- 2 sprigs fresh thyme, rough chop
- 2 cloves garlic, minced
- zest of half lemon
- juice of one lemon
- ½ cup olive or avocado oil
- 2 tablespoons honey
Toss chicken and marinade in a zip-top bag. Leave in the fridge overnight, or at least 6 hours.
INGREDIENTS & INSTRUCTIONS – CHICKEN WINGS
900g-1kg chicken wings
- Remove chicken from the fridge while the grill heats up.
- Smoke with oak pellets for 1 hour at 120˚C, then raise temp to 170˚C to finish.
- Baste with reserved marinade during the last 15-20 minutes.
- Cook to an internal temperature of at least 80˚C.
- Make the dip by combining yogurt, dill, and lemon juice
INGREDIENTS & INSTRUCTIONS – DIP
- 225g non-fat Greek yoghurt
- 2 tablespoons fresh dill, chopped
- Juice of one grilled lemon
Serve wings with lemon dill Greek yoghurt sauce. Can use the sauce as a dip or drizzle it over the wings. Enjoy!