Grilled Chicken Wings with Carrots & Celery
Preheat grill to medium-high.Advertisement
Mix 1 tablespoon each honey and lemon juice, oil, salt and pepper in a small bowl. Place carrots and celery on a rimmed baking sheet and drizzle with the mixture. Toss to coat.
Grill chicken, turning and moving the pieces around the grill every 2 minutes, until slightly charred on both sides and an instant-read thermometer inserted in the thickest part without touching bone registers 165 degrees F, 12 to 15 minutes total. Grill the vegetables directly on the grate, turning occasionally, until tender and slightly charred, 10 to 12 minutes.
Combine harissa, butter and the remaining 1 tablespoon honey and 1/2 tablespoon lemon juice in a large bowl. Add the chicken and toss to coat. Serve with the vegetables.
Tip: Harissa, a condiment made from roasted red peppers and chile peppers, hails from northern Africa. Look for ones labeled "paste" rather than "sauce," as the sauces can have added ingredients that tone down the smoky and spicy taste of the peppers.
4 1/2 medium-fat protein, 2 1/2 vegetable, 1 1/2 fat, 1/2 other carbohydrate