If you’re hosting a crowd this month during the holiday season, this recipe and the Golden Rice Bowls with crispy chickpeas make the perfect greek spread for 4-6. Or, they’re both great as separate as written.

A few notes. If you have access to an outdoor grill, I highly recommend using it to achieve a good sear on your chicken. If making the recipe in a pan over stove, avoid non-stick, we get a better crisp elsewhere. The excess marinade may start to get dark before the chicken is cooked through. If this happens, as soon as you start to see the marinade get brown on the bottom of the pan, add a splash of chicken or vegetable broth to the pan and stir, flipping the chicken every minute or so and coating it in the sauce in the pan. This will help you achieve a rich, red color on the chicken without burning the exterior. Can you sub for chicken breast? Absolutely. I suggest butterflying the breasts or pounding them thin and cutting them into manageable pieces. They just need to be a similar thickness of what a thigh would be. Your shortcut here is a prepared, mild harissa paste (TJ’s, Whole Foods, Sprouts all have one) and mixing that in

You can serve this with arugula (as written), farro, brown rice, couscous, or pita. This also needs a sauce. I suggest our feta sauce (linked below) or a tzatziki if you’re crunched for time.

Crunched for time? Skip the marinade and swap for 1 cup harissa and 3 tbsp. Olive oil.