Grilled Harissa Chicken Thighs with Sautéed Red Onion & Zucchini

1. Make Harissa Marinade: Combine 1/2 cup Harissa Sauce, 1 tbsp Olive Oil, 1 1/2 tsp Ground Cumin, 1 1/2 tsp Smoked Paprika, 1/2 tsp Salt, 1 tsp Ground Coriander, and 1/3 cup Lemon Juice. Reserve 1/4 cup of Marinade for basting.
2. Add 2 lbs Boneless Skinless Chicken Thighs and marinate for 1 1/2 hours.
3. Pre-heat your grill to medium-high.
4. Grill Harissa Chicken Thighs until 175F internal temperature, flipping and basting both sides with the reserved marinade.
5. Sauté Red Onion & Zucchini in Olive Oil using a side burner or separate pan.
6. Time to plate: Serve Grilled Harissa Chicken Thighs with Sautéed Red Onion & Zucchini, a squeeze of fresh Lemon Juice, and a garnish of Cilantro.
7. Enjoy!