Grilled Chicken And Harrisa-Yogurt Salad Pita Pocket

• Grilled Chicken with Yogurt-Harrisa Marinade
• 2 chicken thighs, deboned
• 1/2 cup plain yogurt
• 3/4 tablespoon harissa
• Pita Pocket
• 1 cup cucumber
• 1 cup cherry tomatoes, cut in half or thirds
• 1/2 cup red onion, very thinly sliced
• 2 tablespoons cilantro, chopped
• 1/4 cup plain yogurt
• 1/2 teaspoon harrissa
• 1 small clove garlic, minced
• Kosher salt
• 2 whole wheat pitas
• 2 12 inch pieces of tin foil

1. Wisk together yogurt and harissa and put in a zip lock with the chicken thighs. Turn the bag to coat the chicken and marinate for 30 minutes at room temperature or up to 24 hours in the fridge.
2. Prepare barbecue (medium-high heat). Brush grill with oil. Remove chicken from the marinade and grill skin-side down for about 8 to 10 minutes, or until skin is crispy. Flip and cook 4 to 6 minutes more until they are cooked through. Remove from grill and allow to rest.
3. With a peeler, remove the skin of the cucumber, cut in half lengthwise. Using a small spoon remove the seeds (I find leaving them in, makes the salad too watery.) Cut the cucumber again lengthwise, then thinly slice into quarter moons. Combine cucumber, tomatoes, onion and cilantro in a bowl.
4. Wisk yogurt, harrisa and garlic and pour over the vegetables. Mix well. Taste and season with salt.
5. Cut chicken into cubes and combine with the vegetables. Mix everything together. This can be done the day before.
6. Evenly divide the salad into two pitas. Wrap the pitas with tin foil and it is off to work we go!

chicken, chicken, plain yogurt, harissa, pocket, cucumber, cherry tomatoes, red onion, cilantro, plain yogurt, harrissa, clove garlic, kosher salt, whole wheat pitas, foil

Taken from food52.com/recipes/6970-grilled-chicken-and-harrisa-yogurt-salad-pita-pocket (may not work)