Tunisian-Style Chicken Bites

Total Time
17 min
7 min
10 min
Treat yourself to this delicious and exotic chicken dish. You and your family will love it!

ground cinnamon

2 Tbsp

kosher salt

1 tsp, or coarse sea salt

black pepper

1 tsp, freshly ground


½ tsp

olive oil

2 Tbsp

chili sauce

2 tsp, harissa variety, or to taste

uncooked boneless skinless chicken breast(s)

20 oz, 4 (5-ounce) halves

roasted red peppers (packed in water)

2 Tbsp, (1 medium) coarsely chopped

mint leaves

¼ cup(s), fresh, finely chopped


  1. To make the rub, combine the cinnamon, salt, ground pepper, and sugar in a bowl. Combine 1 tablespoon of the oil with 1 teaspoon of the harissa in a separate bowl. Pound the chicken to 1⁄2 #-inch thickness. Brush with the harissa oil, then sprinkle with the rub. Place in a zip-close plastic bag; refrigerate 30 minutes or up to 6 hours.
  2. To make the sauce, combine the bell pepper with the remaining 1 teaspoon harissa in a food processor; puree. With the motor running, slowly add the remaining 1 tablespoon oil. Transfer to a bowl; cover and set aside.
  3. Spray the grill rack with nonstick spray; preheat the grill to medium or prepare a medium fire.
  4. Place the chicken on the grill rack. Grill, turning, until cooked through, 10 – 12 minutes. Cut the chicken into strips. Place a few strips on each of 8 plates. Drizzle with the sauce and sprinkle with the mint. Yields 1⁄2 breast and about 1 tablespoon sauce per serving.

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