The combos in this dish are both spicy and refreshing.


For the Chicken Drumsticks:

  • 4 (5oz.) Chicken Drumsticks
  • ½ Cup Prepared Harissa
  • 6 Garlic Cloves (oven roasted and pureed)
  • ¼ cup Extra Virgin Olive Oil
  • ½ Lemon (zested and juiced)
  • 1 tsp Fresh Thyme (finely chopped)
  • 1 tsp. Cumin (toasted and ground)
  • Salt and Cracked Black Pepper (to taste)

For the Avocado Cream:

  • 1 Avocado
  • ½ Cup Greek Yogurt
  • ½ Lemon (zested and juiced)
  • 2 tbsp. Extra Virgin Olive Oil
  • Salt and Pepper (to taste)

For the Quinoa Salad:

  • 1 c. Cooked Quinoa
  • ¼ c. Cucumber (Seeds Removed, Small Dice)
  • ¼ c. Tomato (small dice)
  • 1 tbsp. Fresh Mint (julienne)
  • 1 tbsp. Fresh Basil
  • ½ Lemon (zested and juiced)
  • 4 tbsp. Extra Virgin Olive Oil
  • Salt and Cracked Black Pepper (to taste)



1. Combine the prepared Harissa, roasted garlic, lemon zest, lemon juice, thyme, cumin, and olive oil together. Add the olive oil last so it emulsifies. The consistency should be loose enough to coat the chicken well. Season the chicken legs and then brush them with the Harissa dressing. Place the chicken on a grill heated to about 450. Continuously brush the chicken legs with the dressing until cooked to 165, about 8-10 minutes.

2. While the chicken is cooking, puree the avocado until smooth, fold in the Greek yogurt, lemon, salt, and pepper. Combine all of the quinoa ingredients together and reserve with the avocado cream. Serve with the finished chicken legs.



Tip: If time permits, keep the garlic raw and puree the mixture in a food processor or blender, then marinate the chicken legs in the harissa for 2-3 hours.

Total prep/cooking time: 20 minutes

Serves: 2

Recommended Sides:

  • Grilled Zucchini
  • Grilled Asparagus with Parmesan Cheese