Summer officially starts tomorrow (!), which means only one thing for food lovers: grilling season is in full swing. To celebrate, we've got our sights set on this harissa-laced grilled chicken with snap peas from Kevin O'Donnell, chef at 2017 Best New Restaurant semifinalist SRV.
His route to outdoor cooking nirvana: marinate a spatchcocked chicken with spicy harissa paste, garlic, and lemon zest overnight before tossing it on the grill. Served along with za'atar brown rice and char-grilled snap peas, this is the perfect addition to your summer cooking repertoire. Get the recipe.
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Hilary Deutsch is digital media coordinator at the James Beard Foundation. Find her on Instagram and Twitter.
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