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Chef critique

Harissa Grilled Chicken with Zucchini Couscous

A highly coherent and flavorful recipe with excellent tracking of divided ingredients. Minor adjustments to grilling temperature and prep sequencing would make it foolproof.

Score: 8/10

Suggested fixes

  • Reduce the grill heat to medium or suggest a two-zone grilling method for the chicken to prevent the spices from scorching.
  • Move the assembly of the tomato relish to the marination step so the cook is not distracted while manning the grill.
  • Increase the chicken quantity to 16 ounces for more satisfying portions.

Issues

  • medium / cookability: Grilling chicken with a spice-heavy and paste-based marinade on medium-high heat for 10 to 14 minutes risks burning the exterior before the inside reaches 165F.
  • low / timing: Instructing the cook to assemble the relish while grilling the quick-cooking zucchini requires unnecessary multitasking. This could easily be done during the chicken's 10-minute marination time.
  • low / ingredient_usage: 12 ounces of chicken yields about 6 ounces raw (roughly 4.5 ounces cooked) per serving, which is slightly small for a hearty main course.

Strengths

  • Perfect accounting of divided ingredients including oil, lemon, and parsley.
  • Clear prep instructions provided before active cooking begins.
  • Safe cooking temperature specified for the chicken.
  • Great flavor balance of spicy, acidic, smoky, and fresh elements.