To a large bowl or ziplock bag, add the Harissa Olive Oil, Champagne Vinegar, orange juice, Raw Local Honey, minced garlic, paprika, salt and pepper. Blend everything until fully combined. Add the chicken to the marinade, making sure everything is fully coated. Marinate for a minimum of 30 minutes.
To prepare the vinaigrette for the citrus salad, combine the Harissa Olive Oil, Plain EVOO, Champagne Vinegar, and 1 tbsp of chopped cilantro with a touch of salt & pepper. Set aside and allow the flavors to meld.
Cut the blood orange, naval orange, grapefruit and lime into 'supremes'. How do I supreme citrus? > This is a method used to remove the membranes from citrus fruits so they can be served in slices with no pith, membrane or rind. (This is not necessary but makes for a pretty presentation!)
Remove the fronds from the top of the fennel bulb, as well as the first layer of the fennel. Cut the remaining bulb into quarters and remove the core. Use a mandolin to finely shave the fennel into thin fennel strips. If you do not have a mandolin, you can use a vegetable peeler.
Preheat the grill to 375°F. Place the chicken skin side down on the grill. Close the lid and allow to cook without touching for 10 -12 minutes. Baste the chicken with the remaining marinade and flip to the other side. Cook for an additional 10 - 12 minutes, or until the chicken has developed a nice char and is cooked all the way through. Allow the chicken to rest for 15 minutes.
Now that all of the ingredients are prepped and ready to be plated, spoon the citrus, fennel and cilantro all along the bottom of a large serving platter and drizzle with a few tablespoons of the vinaigrette.
Gently place the chicken thighs on top and garnish with more cilantro and serve. Enjoy!
Servings 0