- 1/4 Cup Canola Oil
- 1/4 Cup Olive Oil, reserve 2 Tbsp
- 2 Tbsp Worcestershire Sauce
- 1 lb Chicken Breasts or Tenderloins
- 2 Lemons
- 2 Tbsp White Wine Vinegar
- 1 Cucumber
- 1/4 Cup Sliced Red Onion
- 1/8 Tsp Sugar
- 3 Tbsp Chopped Chives
Combine oils, worcestershire, Harissa Coarse spice, and seasoning in a bowl. Add juice of half a lemon. Add the chicken and slices of the remaining half of lemon to the marinade. Let sit and refrigerate from 1-4 hours.
In a separate bowl, add the reserved olive oil and 1 Tbsp lemon juice, 2 Tbsp vinegar, and sugar. Cut cucumber lengthwise in half and then into small slices. Add to mix along with the onion and chives. Add salt and pepper to taste. Stir mixture and refrigerate.
When the chicken is finished marinating, preheat oven to 375 degrees. Place chicken into a rimmed baking dish to size, along with the juices from the marinade. Bake for 10-20 minutes (depending on your oven), and take out to flip half way through.
During the last remaining minutes of baking time, add additional slices of half of a lemon to the chicken.
Serve with chilled cucumber salad.