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Hot Coal Chicken

There are labors of love, and then there’s our hot coal chicken. There’s a whole lotta love in this dinner tonight, Fam. Let’s hit the rewind button: We marinated the chicken in a harissa blend for 12 whole hours! Next we roasted it, and once that was finished, we began the coal-charred fun. After making sure the coals were reaaaally hot (like, really hot) we placed the chicken on a metal rack and placed it over the coals. This is where your chicken got its beautiful roasty-toasty coloring. Comin’ in hot: It’s hot coal chicken time 🙂

What’s in your bag:

  • Harissa marinated & coal-charred statler chicken breast; Avocado aioli
  • Bamboo sticky rice with charred ginger, lemongrass & lime leaf
  • Blistered shishito & cucumber salad
  • Crushed peanuts
  • Mint & citrus vinaigrette 

What you’ll need from home:

  • Aluminum foil-lined sheet tray
  • Microwave-safe dish
  • Mixing bowl

Total prep time: 8-10 minutes

The Chicken 

    1. Set your oven to 400F.  
    2. Place your chicken, skin side up, on your lined tray.
    3. Pop it in the oven for 8-10 minutes, or until warmed to your liking.
  • Alternatively: You can warm your chicken in the microwave. Just place it on the dish with the rice to heat for 2-3 minutes.

The Bamboo Sticky Rice

  1. We’re going microwave! Scoop the rice onto a microwave-safe dish.
  2. Cover with a damp paper towel and microwave for 2-3 minutes. 

The Blistered Shishito & Cucumber Salad with Crushed Peanuts & Citrus Vinaigrette

  1. Toss the salad, crushed peanuts, and the vinaigrette in a bowl. Mix, mix, mix it up!

Your chicken should take center stage on your plate, and you can surround it with the rice and shishito & cuke salad. The avocado aioli can go on the chicken… or really, anything!

That’s it! #Dinnersolved, dinner served. 

Show us how you WECO!

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